Level up your cookie tray with these trendy smashed cookies.
Jessica Furniss
Smashed sugar cookies with sour cream icing are the perfect combination of sweet and tangy.
Sour cream may seem like an unconventional icing ingredient, but trust us.
Credit:Jessica Furniss
Its creamy, tangy, and full of delicious flavor!
From bake shops to social media, these trendy smashed sugar cookies are popping up everywhere.
We’ll show you how.
Credit:Jessica Furniss
These are best stored in an airtight container in the fridge.
They will stay fresh in the fridge for up to a week.
Can You Freeze Baked Sugar Cookies?
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They will stay fresh in an airtight container in the freezer for up to 2 months.
Ingredients
Cookies:
5 1/2cupsall-purpose flour
1/2tsp.baking soda
1/2tsp.cream of tartar
1/2tsp.kosher salt
1cup(8 oz.
Add half of the flour mixture to the wet ingredients and beat on low until just combined.
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Then add the remaining half of the dry mixture and beat again until just combined.
Scoop out dough:
Use a 2 tablespoon cookie scoop to portion out the cookie dough balls.
Roll them a bit in your hand to create a more uniformly round ball.
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Roll them in remaining 1/3 cup granulated sugar until coated.
Place the balls onto cookie sheets about 1 inch apart (these wont spread much in the oven).
Chill cookies 15 minutes, until firm.
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This creates the beautifully imperfect edges.
Bake cookies:
Bake in preheated oven for 7-10 minutes, until centers are set.
Allow cookies to cool completely on a cooling rack before decorating.
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As they cool, the center will settle and create an indentation to hold the icing.
Make the icing:
While cookies cool, prepare icing.
Beat together the butter and sour cream for about 2 minutes until smooth.
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Then add in the powdered sugar and salt and beat on low until fully combined.
The icing should be creamy and a little thick, but flow easily.
If its too thick, you’re able to add 1-2 tablespoons of milk or water.
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Top with sprinkles, if using.
Credit:Jessica Furniss
Credit:Jessica Furniss
Credit:Jessica Furniss
