The perfectly thick and fluffy sugar cookies for all of us at higher altitudes. Make sure to use whole wheat flour -- the cookies need the extra protein in the flour to bake up well at altitude. The almond extract is optional but highly encouraged. It creates that classic sugar cookie flavor and is worth finding it for this recipe if you don't already have it. without being too chewy or dark.Use white whole wheat flour for the best results. I find mine at Trader Joe's. This flour will give them the heartiness they need
¼teaspoonpure almond extractoptional but encouraged
2 ¼cup+ 3 tablespoonsor 270 g white whole wheat flour
5teaspoonscornstarch
⅜teaspoonbaking powder
¼teaspoonsalt
½teaspooncream of tartar
Vanilla Cream Cheese Frosting
½cupunsalted butter
2oz.or ¼ cup cream cheese
½teaspoonpure vanilla extract
⅛teaspoonpure almond extract
2 ¾cuppowdered sugar
1 ½tablespoonsmilk2% or whole
Additional powdered sugar and/or milkas needed
Food coloringoptional
Sprinklesoptional
Instructions
Preheat oven to 385 degrees. Line two large cookie sheets with parchment paper.
With a stand or handheld mixer, cream together the butter and sugar for 45 seconds- 1 minute or until the two are mixed together.
Mix in the egg, sour cream, vanilla, and almond extracts and cream for another minute or so, scraping down the sides of the bowl halfway through, until any chunks of butter are blended into the rest of the liquid and the mixture is a pale yellow. It's okay if the mixture looks slightly curdled. That's just the sour cream.
In a separate bowl, mix together the rest of the ingredients (the flour- the cream of tartar) and mix together lightly with a fork.
Add half of the flour mixture to the creamed mixture and blend in slowly at first and then speeding up as the flour absorbs into the rest of the dough, blending for about 30 seconds. Scrape down the sides of the bowl and repeat with the rest of the flour, making sure all the flour is mixed in.
Roll the dough into large tablespoon-size balls and place on the baking sheets 3 inches apart.
Wrap the bottom of a drinking glass in parchment paper and press down lightly on each ball to flatten them out to about ¼ inch thick.
Bake the cookies for 8-9 minutes each, until the cookies are *just* starting to turn golden around the edges.
Move the cookie trays to wire racks and let the cookies cool on the sheets (they will finish cooking as sit on the trays).
When cookies are completely cooled, move them to the wire rack and then ice with frosting.
Make the icing:
1. In a stand mixer fitted with the wire whisk attachment or with a hand mixer, whip up the butter and cream cheese for 2.5-3 minutes, or until light and creamy.
2. Add in the vanilla and almond extract and whip in until combined, or about 15-30 seconds.
3. Pour in the powdered sugar by the ¾ cup full and blend in, starting at a slow speed and then building up until it's combined each time.
4. Pour in the milk and whip it in, starting slowly and then building up the speed, for about 15-30 seconds or until the milk is absorbed into the frosting.
5. If the frosting is still too thick, add in extra milk by the teaspoon full and whisk in as you did in step 4. If it is too loose, add in extra powdered sugar by the tablespoon full until it reaches the desired consistency.
6. Stir in food coloring, if using, and frost your cookies using a knife or spatula.
7. Let dry on cooling racks and then store in airtight containers.
Notes
1. These cookies will keep stored in an airtight container at room temperature for 4-5 days. 2. You can also freeze them in an airtight, freezer-safe container for 2-3 months. Don't defrost with heat.