Writer and Photographer Kyndra Kelly

[dropcap]A[/dropcap]s a child, I always had to have frosted sugar cookies from the market. They were my absolute favorite—even though I knew they were horrible for me. I decided I needed to come up with a “better for you” recipe without compromising on the flavor and texture of these iconic cookies. These look just like the store-bought version, but better for you and much more delicious!



1 c. sugar

1/2 c. butter, room temp

2 eggs

1/2 c. sour cream

2 tsp. vanilla

3 c. flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt


2 c. powdered sugar

1 tsp. vanilla

1 tbsp. milk

1/2 c. butter

food coloring (optional)

Note: Using imitation vanilla extract will give it more of a store-bought flavor. Be sure to bake just until bottoms begin to brown for a moister cookie.


Preheat oven to 350 degrees. Cream together butter and sugar. Add in sour cream, eggs and vanilla and mix until incorporated.

In separate bowl, sift together flour, baking powder, soda and salt. Slowly add dry ingredients until well-combined. Let chill in refrigerator for one hour.

On a lightly floured surface, roll out dough with rolling pin until about 1/4- to 1/2-inch thick. Using a round, 2-1/2 to 3-inch cookie cutter, cut out cookies. Place each cookie on cookie sheet and bake for 9 to 11 minutes, until just starting to brown. Do not overbake! Let cool, and make the frosting.

Mix all frosting ingredients, adding food coloring as desired. Spread frosting on cooled cookies and sprinkle with decorations.