Frodo’s Fro-Dough Sugar Cookies
Hello again, Frodo here! Today I’ve got another fantastic recipe here for those interested. These are my cakey sugar cookies. The name stems from the fact that you have to chill the dough for at least an hour but up to 3 days.
These cookies have a hint of almond extract, which gives them a unique flavor everyone is sure to love. The secret to these cookie’s moist, cakey texture is the sour cream. This unexpected ingredient not only creates the perfect texture, it also gives the cookies a slight tang. This tanginess goes perfectly with My Precious Vanilla Frosting. Link to frosting recipe here.
These cookies will always have a special place in my heart. They were something we all could enjoy. James loved the almond flavor and Harry loved the frosting, he always loved to make it different colors. I love making them at the Shire and sharing the good memories with my new friends. I hope these cookies will be enjoyable to you bakers of the future as well. Here’s the recipe:
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened to room temperature)
- 1 and 1/2 cups grandulated sugar
- 2 large eggs (room temperature)
- 1 cup full-fat sour cream (room temperature)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- vanilla buttercream
Instructions
- Whisk together flour, baking powder, baking soda and salt then set aside.
- Using a hand mixer or stand mixer using the paddle attachment, beat together butter and sugar until smooth and creamy (around 2 minutes) scrape down sides of bowl as needed.
- Add eggs, sour cream and vanilla and almond extract. Beat on medium-high speed until combined. (The mixture may look curdled, fret not, that’s how it’s supposed to look!) Scrape down sides of bowl as needed.
- With mixer on low speed, mix dry ingredients until combined. The dough will be think and creamy. Cover the dough tightly with aluminium foil or plastic wrap and chill in refrigerator for at least 1 hour but up to 3 days.
- Preheat the oven to 350ºF (177ºC). Line two large baking sheets with parchement paper of silicon baking mats.
- Remove dough from freezer and scoop into 1.5 tbsp balls. Place 3 inches apart on baking sheets and bake for 13-14 minutes or until the dough springs back when lightly poked.
- Frost and enjoy!