Ingredients
Rolled Sugar Cookie Dough:
- 5 cups flour plus 1 cup to use when rolling out dough
- 1 tsp salt
- 1 1/2 cups sugar
- 1 cup butter
- 3/4 cup shortening
- 2 eggs beaten
- 1 Tbs vanilla extract
- 1 cup sour cream
- 1 1/2 tsp baking soda
Whipped Buttercream Frosting:
- 3/4 cup salted butter
- 1/3 cup shortening
- 1 Tbs vanilla extract
- 1 lb powdered sugar about 3 2/3 cups
- 1/2 cup heavy cream
Method
Rolled Sugar Cookie Dough:
- Mix together like pie crust (cut fat into flour and sugar) flour, sugar, salt, butter, and lard. DO NOT blend until combined. Only mix until pea-size pieces of butter and shortening form.
- In a small bowl, beat eggs and vanilla together.
- In another small bowl, mix sour cream and baking soda together. It will begin to "puff."
- Add egg mixture and sour cream mixture to flour mixture. Mix until dough forms.
- Split in half. Wrap each half in plastic wrap. Place in fridge for 1 to 2 hours or freezer for 30 min to 1 hour to chill.
- Preheat oven to 350°F.
- After chilling, pull out one dough at a time. On a well-floured surface, place chilled dough.
- Flour the top of the dough before rolling.
- Roll dough to 1/2 inch thick. Cut into desired shapes. This recipe will make about 60 2 1/2 inch round cookies.
- After cutting cookies, recombined dough and roll out once more to cut additional cookies and use the remainder.
- Repeat with second half of dough.
- Place cookies on cookie sheet lined with parchment paper or a silicone mat. Leave 1-inch spaces between cookies. Cookies will enlarge as they bake.
- Bake immediately at 350°F for 10-12 minutes (will vary depending on how large or small you cut your cookies).
- Cool completely before frosting.
Whipped Buttercream Frosting:
- Whip butter and shortening together for at least 2 minutes. Add vanilla.
- Add powdered sugar a little at a time. Mix for 1-2 minutes.
- While mixer is on medium speed, slowly pour in heavy whipping cream. Whip for 1-2 minutes.
- Store in fridge until ready to use. Bring to room temperature for easy spreading.
Notes
This rolled sugar cookie dough can be frozen for up to 3 months. Before rolling out, thaw enough to roll. DO NOT bring to room temperature, keep chilled before baking.