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These sugar cookies are the perfect balance of soft and thick with a tender crumb thanks to a touch of sour cream and plenty of vanilla for flavor. The pink buttercream frosting is silky smooth and holds beautiful swirls that make these cookies ideal for celebrations or any time you want to impress with a pretty, delicious treat.
I made these during a weekend family gathering and watching everyone enjoy them with their pink frosting was a joyful moment. Now I often bring them to friends’ birthdays, where they always get rave reviews.
Ingredients
- Allpurpose flour: choose a French soft wheat type (type 55) for the right texture in cookies
- Baking powder: ensures the cookies rise gently and stay fluffy
- Baking soda: balances acidity and promotes browning
- Salt: enhances all the other flavors, use fine sea salt for even distribution
- Unsalted butter: European style butter with higher fat gives richer taste and softer crumb
- Granulated sugar: provides sweetness and crisp tops
- Large egg: binds the dough, preferably French free range eggs for quality
- Vanilla extract: adds warm aromatic notes, opt for pure vanilla rather than artificial
- Sour cream: adds moisture and tenderness brands with fresh cream taste work best
- Powdered sugar: for smooth buttercream frosting, sift before mixing
- Heavy whipping cream: makes the frosting light and fluffy
- Pink food coloring: or alternatives like freeze dried raspberry powder for natural tint
Instructions
- Preheat and prepare the pans:
- Heat your oven to 180 degrees Celsius and place racks in the upper and lower thirds. Line two sturdy baking sheets with parchment paper to prevent sticking and ensure even baking.
- Whisk dry ingredients:
- In a medium bowl, thoroughly whisk together the flour, baking powder, baking soda, and salt until well combined with no visible streaks.
- Cream butter and sugar:
- Using a stand mixer with a paddle attachment or a hand mixer, beat the softened butter and sugar on medium speed for about two to three minutes, scraping down the bowl once. Stop when the mixture is pale and fluffy, a crucial step to incorporate air for tender cookies.
- Add egg, vanilla, and sour cream:
- Mix in the egg and vanilla extract for about 30 to 45 seconds until the batter looks smooth and glossy. Add the sour cream and gently mix just until incorporated to keep the dough tender and moist.
- Combine wet and dry ingredients:
- Add the dry ingredients in two parts, mixing on low speed. Stop mixing as soon as the flour disappears into the dough to avoid tough cookies.
- Optional dough chilling:
- If you want thicker cookies with neater edges, cover and refrigerate the dough for 20 to 30 minutes while the oven finishes heating.
- Portion and shape:
- Use a 1.5 tablespoon scoop to portion the dough onto the lined baking sheets, spacing them about 5 centimeters apart. Lightly flatten the tops to create gentle disks so the cookies bake evenly and remain soft.
- Bake:
- Bake the cookies for 9 to 11 minutes, switching the pans’ position halfway through to ensure even cooking. Remove the cookies when the edges look set and the bottoms have a faint golden hue but the tops remain pale.
- Cool completely:
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool entirely. Proper cooling prevents the buttercream from melting.
- Make the pink buttercream:
- Beat the softened butter at medium speed for 1 minute until smooth. Gradually add powdered sugar, then beat in vanilla extract and heavy cream until fluffy and spreadable. Add pink food coloring drop by drop until you reach your desired shade.
- Frost and finish:
- Use an offset spatula or a piping bag with a large round tip to swirl a generous layer of buttercream on each cooled cookie. Add sprinkles if you like and allow the frosting to set for about 20 minutes before stacking or serving.
I love the moment when the buttercream hits the cool cookie and you get that silky mouthfeel first, followed by the softly spiced dough. Every family party where I made these became sweeter just with a single cookie on the plate.
Storage tips in France
Store the cookies in a clean glass or airtight container at room temperature for up to two days for best texture. Refrigerate to prolong freshness up to five days but bring them back to room temperature before serving to enjoy the softness fully. Separate layers with parchment paper to prevent sticking. For longer storage, freeze baked and cooled but unfrosted cookies for up to two months in a sealed container. Thaw at room temperature wrapped to avoid condensation.
Ingredient substitutions in France
Sour cream can easily be replaced with full fat Greek yogurt available in most French supermarkets, delivering similar tenderness with a slight tang. Instead of artificial pink food coloring, use freeze dried raspberry powder or beet powder found in organic food shops, which both preserve the frosting’s texture and add natural color. Plant based butter sticks designed for baking are a good alternative to unsalted butter; choose firmer sticks rather than soft spreads to maintain cookie structure.
Serving suggestions in France
Serve these cookies alongside a hot cup of Earl Grey or a creamy café au lait for a lovely afternoon break. They make adorable favors for baby showers or birthday parties, especially paired with pastel colored décor. Add fresh berries to the platter for an extra pop of color and a juicy contrast to the buttery sweetness.
These soft sugar cookies with pink buttercream are delightful to share and easy to adapt for seasons and celebrations. Enjoy baking and decorating them with loved ones.
Common Recipe Questions
- → Quel ingrédient rend les biscuits si tendres ?
La crème aigre dans la pâte apporte de l’humidité et une texture fondante qui rend les biscuits tendres.
- → Comment obtenir une crème au beurre rose parfaite ?
Il faut battre le beurre avec du sucre glace, ajouter la crème épaisse petit à petit, puis colorer avec un colorant rose en quantités modérées pour une texture lisse et aérienne.
- → Peut-on préparer la pâte à l'avance ?
Oui, la pâte peut être réfrigérée 20 à 30 minutes pour obtenir des biscuits plus épais et mieux formés.
- → Comment conserver les biscuits pour maintenir leur fraicheur ?
Conserver dans un contenant hermétique à température ambiante jusqu’à 2 jours ou au réfrigérateur 5 jours, en séparant les couches avec du papier parchemin.
- → Existe-t-il des alternatives naturelles au colorant rose ?
Oui, la poudre de framboise lyophilisée ou un peu de poudre de betterave offrent une teinte rose et un goût subtil sans altérer la texture.