Perfect Sugar Cookies: With Candy Cane Greek Yogurt Frosting
You are never and I mean NEVER going to need another sugar cookie recipe ever again! I have been baking these exact sugar cookies for 6 years and will never switch because of how delicious, fluffy, and balanced these sugar cookies are! And the best part- they hold their shape PERFECTLY. No more mystery-shaped cookies, they look almost identical to how they were cut.
Discover the ideal combination of ingredients that promise a symphony of flavors in every bite. Join me as I guide you through creating not just cookies but edible masterpieces, enhanced with classic and innovative Candy Cane Greek Yogurt frostings that will elevate your holiday baking to a new level.
Why Is This Sugar Cookie Recipe Special
What makes these cookies stand out? First off, they HOLD shape. These cookies do not spread out and lose their shape as they bake, especially if your dough is properly chilled. They also have a very enjoyable soft silky texture that melts in your mouth and doesn’t go stale quickly. OK here are your ingredients and if you love these you’ll probably want to double this recipe around the holidays.
I also use a dye-free candy cane when I make these from Thrive Market and if you want to add in some dye-free food coloring and sprinkles I have a whole “Dye-Free” list on Amazon!
Sugar Cookie Ingredients:
- 2 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 tbsp vanilla extract
- 1/2 tsp almond extract
Candy Cane Greek Yogurt Frosting:
- 6 tablespoons (84g) butter, softened
- 1/4 cup (65g) Greek yogurt (can substitute sour cream)
- 4 cups (450g) powdered sugar
- 1/2 teaspoon salt
- 1 tbsp milk
- 1/2 teaspoon vanilla extract
- 1 full-sized candy cane
Classic Frosting:
- 1/2 cup unsalted butter, room temperature
- 3 tablespoons milk
- 4 cups powdered sugar
- Pinch of salt
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
Instructions
Step 1: Preparing the Dough: Kick off your holiday baking by whisking together all-purpose flour, baking powder, and salt in a medium bowl for an evenly textured dough.
Step 2: Creaming the Butter and Sugar: In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for achieving that melt-in-your-mouth texture.
Step 3: Adding the Eggs and Extracts: Add eggs one at a time, ensuring thorough mixing after each addition. Introduce star flavors – vanilla and almond extracts – elevating your sugar cookies to an exquisite level of taste. The almond extract really makes this cookie so don’t skimp!
Step 4: Incorporating the Dry Ingredients Gradually blend the dry ingredients into the wet mixture, avoiding overmixing to maintain a tender cookie texture. The dough should come together effortlessly, with a soft and pliable consistency.
Step 5: Let your dough cool in the fridge for at least two hours before cutting it out. This will help the softened butter to firm up and for your cookies to hold their shape! You can even pre-roll the dough on parchment paper to 1/4 inch thick before cooling.
Step 6: Rolling and Cutting: Flour your work surface and rolling pin before rolling out the dough to your preferred thickness. I like my cookies soft so I go with 1/4 of an inch but if you want a firmer cookie you can roll thinly. Use cookie cutters for creative shapes or keep it classic with rounds.
Step 7: Baking to Perfection Place your cookie cutouts on the prepared baking sheets and bake in the preheated oven for 9-10 minutes, but don’t wait until the edges show a subtle golden hue. if you wait till they brown they will overcook. Monitor closely to achieve the desired soft center – the hallmark of perfection.
Candy Cane Greek Yogurt Frosting
Step 8: Candy Cane Greek Yogurt Frosting: While your cookies cool, prepare a festive twist, and make the Candy Cane Greek Yogurt frosting. In a separate bowl, mix softened butter, Greek yogurt (or sour cream), powdered sugar, salt, milk, and vanilla extract until smooth. Crush the candy cane and fold it into the frosting for a delightful crunch and sprinkle some on top for a simple and pretty finish.
Step 9: Classic Frosting: For that classic sugar cookie frosting prepare your frosting. In a bowl, beat together room-temperature butter, milk, powdered sugar, salt, almond extract, and vanilla extract until smooth and creamy. Adjust consistency with more milk if needed.
Step 10: Decorating with Frosting: Once the cookies have cooled, generously frost half with the classic frosting and the other half with the Candy Cane Greek Yogurt frosting. Get creative with designs or keep it simple – these frostings add a burst of flavor and holiday spirit to your sugar cookies.
Congratulations on mastering the art of baking the perfect sugar cookie! Elevate any day with these delightful treats that suit both casual indulgences and special occasions. Gather your ingredients, don your apron, and let the magic unfold in your kitchen. Happy baking!
The Perfect Sugar Cookie
Soft, chewy, and perfectly moist sugar cookie!
Ingredients
- ▢ 2 3/4 cups all purpose flour
- ▢ 1 tsp baking powder
- ▢ 1 tsp salt
- ▢ 3/4 cup unsalted butter softened to room temperature
- ▢ 1 cups granulated sugar
- ▢ 2 large eggs
- ▢ 1/2 tbsp vanilla extract
- ▢ 1/2 tsp almond extract
- :
- Candy Cane Greek Yogurt Frosting
- ▢ 6 tablespoons (84g) butter, softened
- ▢ 1/4 cup (65g) greek yogurt (can sub sourcream)
- ▢ 4 cups (450g) powdered sugar
- ▢ 1/2 teaspoon salt
- ▢ 1 tbsp milk
- ▢ ½ teaspoon vanilla extract
- ▢ 1 full sized candy cane
- :
- Classic Frosting
- ▢ 1/2 cup unsalted butter, room temperature
- ▢ 3 tablespoons milk
- ▢ 4 cups powdered sugar
- ▢ pinch salt
- ▢ 1/2 teaspoon almond extract
- ▢ 1 teaspoon vanilla extract
Instructions
- In large bowl whisk together the flour, salt and baking powder.
- In large mixing bowl with paddle attachment cream the butter, and sugar cream together until light and fluffy. (dont rush through this step)
- Add in the eggs one at a time scraping down bowl in between. Mix in the vanilla and almond extract.
- Slowly add in the dry ingredients, mix on low until dough is just formed and be sure not to over work the dough.
- Form the dough into a ball and chill in the fridge for about 2 hours (can be chilled overnight)
- Using a rolling pin covered in flour roll the dough out until it is 1/4 inches thick. Place the dough onto a sheet of parchment paper and onto a cookie sheet.
- Preheat oven to 350°
- Once the dough has chilled remove one section at a time, cut with cookie cutters and place onto a cookie sheet lined with parchment paper or a silicone baking sheet.
- Bake for 9-10 minutes. DO NOT WAIT for the edges to turn golden.
- Allow the cookies to cool for about 2-3 minutes then remove from the baking sheet to allow to cool on wire cooling rack.
- Candy Cane Frosting
- In a large mixing bowl, cream together the butter, greek yogurt, powdered sugar, vanilla extrat and a pinch of salt. Beat to combine.
- If you want a thinner consistancy add 1 tbsp of milk and beat to combine.
- Take your unwrapped candy cane and put it into a zip lock bag before crushing it with a meat hammer or rolling pin. You want small fragments but not a powder.
- Add half the candy cane peices to the frosting and stir and save the other half to sprinkle on top!
- Classic Frosting
- In a large mixing bowl, cream the butter with a mixer. Add in 1 cup powdered sugar, 2 Tablespoons milk, and a pinch of salt. Beat to combine.
- Add in another cup of powdered sugar, the almond extract, and vanilla extract. Beat to combine.
- Add in an additional cup of powdered sugar. Mix until well combined and smooth. Add additional powdered sugar or milk to get the right consistency.
Notes
These cookies will almost seem undercooked at first when they come out of the oven but trust the process! Overcooking them will make them loose the soft and fluffy texture.
Nutrition Information:
Serving Size: 2Amount Per Serving: Calories: 330Total Fat: 13gCarbohydrates: 45g