Low Iodine Classic Soft Frosted Sugar Cookies
Total time1 hr 39 min
Prep time25 min
Cook time14 min
4.8(24)
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Learn more →Ingredients
24 servings
For the cookies
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 ½ cups granulated sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ½ cup sour cream
- 2 tsp vanilla extract
For the frosting
- 1 cup (2 sticks) unsalted butter, softenedChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 3 ½ cups powdered sugar, sifted
- 3 tbsp heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 ½ tsp vanilla extract
- ¼ tsp salt
- food coloring (optional)
For serving
- sprinkles (optional)
Instructions
- 1
Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until combined. Set aside.
- 2
Beat the softened butter and granulated sugar in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until light and fluffy, about 3 minutes.
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