Chicken Salad Chick ButterCream Frosted Cookie Recipe
ChickenSalad Chick ButterCream Frosted Cookie Recipe makes for a soft, cakey, anddelicious treat. Fluffy, and topped with pastel buttercream and sprinkles,these are perfect for springtime enjoyment.
Ingredients
- Ingredients:
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 3 tsp. vanilla extract
- 1 cup sour cream
- 1 tsp. salt
- 2 tsp. baking soda
- 5 ½ cups all-purpose flour
- ½ cup softened butter
- 4 cups powdered sugar
- 2 tsp. vanilla extract
- 1/4-1/3 cup milk
- Food coloring if desired
Instructions
- Instructions:
- Creaming the Butter and Sugar In a mixer, cream butter and sugar. Add eggs and vanilla, followed by sour cream.
- Mixing Dry Ingredients In a separate bowl, combine salt, baking soda, and flour. Add this mixture to the butter mixture, ensuring thorough mixing. If the dough is too sticky, refrigerate for about 20 minutes.
- Rolling and Cutting Roll out the dough on a floured surface to a thickness of 1/4 to 1/3 inches. Cut out shapes with cookie cutters and transfer them to a baking sheet.
- Baking Bake at 375 degrees F for 7-8 minutes. Despite appearances, they're done. Remove from the oven and let cool on a rack.
- Making Buttercream Frosting Cream softened butter until smooth. Beat in powdered sugar and vanilla until crumbly. Gradually add milk until the frosting reaches the desired consistency. Add food coloring if desired.
- Frosting the Cookies Once cookies are cooled, spread the buttercream frosting generously.
- Enjoy the softest sugar cookies with delightful buttercream frosting.
Notes
If you’ve enjoyed the Chicken Salad Chick ButterCream Frosted Cookie Recipe kindly give it 5 stars and share it with your loved ones. I hope you relish this recipe as much as my family does.
Share your family recipe tales in the comments. Feel free to showcase your baked delights by tagging me on Instagram, Facebook, Pinterest, and Twitter with the username "crispy cookies". I'm eagerly looking forward to seeing your delightful baking adventures.