THE BEST SOUR CREAM SUGAR COOKIES
Every good cook needs a simple sugar cookie recipe. I love this one! It can be made up to 3 days ahead and chilled, cuts well, and stays soft...sour cream is the secret. This cream cheese frosting is my favorite and perfect with these cookies. Enjoy!
Provided by Cathy Yoder
Categories Desserts
Time 1h
Number Of Ingredients 15
Steps:
- In a large bowl or stand mixer, combine the sour cream, sugar, butter, eggs, and vanilla or almond. Beat for 2-3 minutes.
- Add the flour, baking powder, baking soda, and salt. Mix just until combined. Dough will be thick and sticky. Divide dough in half and place each half on a large piece of plastic wrap. Press and flatten the dough into a disc, then wrap and cover it with the plastic wrap. Another option is to place the dough between two pieces of parchment or waxed paper, then roll dough out to ¼-inch thick while between the paper. Place dough in the refrigerator to chill for at least 30 minutes.
- Preheat oven to 350° F. Line cookie sheets with parchment paper or silicone baking mat.
- If not rolled out already, flour the working surface and rolling pin. Roll dough to ¼ inch thick and use cookie cutters to cut out desired shapes. Carefully place cut-out cookie dough on prepared cookie sheets. Repeat with the dough scraps, until dough is used up. Keep other half of dough chilled until ready to use. Be careful not to over-flour, especially as you are rolling out the scraps. The less flour you use, the softer the cookies will be.
- Bake one cookie sheet at a time for 8-10 minutes. Edges will be set and middle of cookies will look uniform and set as well, but still be light in color. Let cool on the pan.
Nutrition Facts : Calories 209 kcal, Carbohydrate 29 g, Protein 3 g, Fat 9 g, Sodium 136 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
AWESOME SOUR CREAM SUGAR COOKIES WITH FROSTING
pinched from http://www.theyummylife.com/Sour_Cream_Sugar_Cookies#EmbedRecipe_294
Provided by Penny Hall
Categories Cookies
Time 50m
Number Of Ingredients 14
Steps:
- 1. MAKE COOKIE DOUGH: In large bowl, whisk together flour, baking soda, & salt; set aside. In second large bowl, with an electric mixer, cream the sour cream and butter at low speed; add sugar, eggs, and vanilla & mix until combined. (It's okay if it's a little lumpy as long as no butter chunks are visible.) Gradually add the flour mixture to the sour cream mixture, mixing until well combined. Dough will be sticky. (If cookie dough is too thick for your mixture to handle, you can stir it by hand with a wooden spoon.) Divide dough onto two pieces of plastic wrap; flatten dough, wrap tightly, and refrigerate until chilled, 1-2 hours. (Make ahead tip: Dough may be made to this point and refrigerated for up to 3 days or frozen for up to 1 month.) ROLL, CUT, & BAKE COOKIES: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside. Generously flour your counter or work surface to prevent dough from sticking. Rub flour on the rolling pin. Put one of the chilled pieces of dough on top of the floured surface and sprinkle the top of the dough with more flour. Starting at the center, roll the dough out to one edge; return to the center and roll to the opposite edge. Continue rolling until dough is an even 1/4" thick all over, sprinkling with additional flour, if needed, to avoid sticking. Dip cookie cutter in flour and cut out dough shapes. Transfer dough shapes to baking sheets. Continue rolling dough, cutting shapes, and adding to baking sheets until they are filled. Bake 2 sheets at a time for 8-10 minutes, rotating and switching pans half way through cooking time. Bake them just until they are baked all the way through but haven't started browning on the bottom. If a soft textured cookie is desired, it's very important not to over bake them. Transfer hot cookies to a baking rack to cool completely.
- 2. (Make-ahead tip: Cooled, unfrosted cookies may be stacked in a sealed container and stored at room temperature for up to 3 days, or frozen for up to two weeks.)
- 3. MAKE FROSTING: Combine powdered sugar, softened butter, vanilla, and half of the evaporated milk in a large bowl. Use an electric mixer to combine ingredients on a low speed until its' a thick paste consistency and all of the lumps are gone. Gradually add remaining milk and continue mixing on medium speed until frosting is a smooth, silky, spreadable consistency. If it's still too thick, add more milk 1/2 teaspoon at a time until it's desired consistency. Mix in food coloring, if desired. FROST & STORE COOKIES: Frost each cookie and decorate with sprinkles while frosting is still wet. Leave out to dry for several hours until dry to touch before storing in an airtight container. If stacking frosted cookies, put waxed or parchment paper between layers.
SOUR CREAM SUGAR COOKIES I
Soft sugar cookies =)
Provided by Janel Deppe
Categories Desserts Cookies Sugar Cookies
Yield 30
Number Of Ingredients 14
Steps:
- Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
- Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
- Cover and chill dough for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
- To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 42.6 g, Cholesterol 40.6 mg, Fat 11 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 6.7 g, Sodium 182.9 mg, Sugar 25.9 g
SOUR CREAM SUGAR COOKIES
I make these cookies for my family and our neighbors every Valentine's Day. The heart-shaped treats stay soft for at least a week, and they look so pretty frosted bright pink and then piped with lacy frosting. -Carolyn Walton, Smoot, Wyoming
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield about 4-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. , Place 1 in. apart on baking sheets lightly coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.
Nutrition Facts : Calories 197 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 1g protein.
AWESOME SOUR CREAM SUGAR COOKIES WITH HOMEMADE ICING
This recipe was passed down through the generations from my Great Grandmother. It has been a tradition in our family to make them every Christmas and it becomes an all-day event where we make cookies all morning and decorate them all afternoon. The recipe is pretty simple and the most time-consuming part of the process is decorating, especially when you're in my family and it becomes an artistic competition!
Provided by Kay14
Categories Dessert
Time 1h12m
Yield 2 dozen
Number Of Ingredients 14
Steps:
- Sift together flour, baking soda, and salt in bowl and set aside.
- Cream butter sugar, egg and vanilla. Beat 2 minutes.
- Add sour cream and beat well.
- Add dry ingredient mix (flour, baking soda, and salt) and blend well.
- Roll on floured board to desired thickness. (1/4 inch thick will create thick cookies that will stay moist for up to two weeks).
- Cut into desired shapes with cookie cutters.
- Bake on greased cookie sheet at 325°F for 12 minutes.
- Allow cookies to cool completely before decorating.
- Pour bag of confectioner sugar into bowl.
- Whisk the 1 stick butter (melted), 1 tbsp almond extract, and 1/2 can evaporated milk in separate bowl until well mixed.
- Slowly blend into the powered sugar a bit at a time until the icing is a good consistency for decorating. Will not take the entire mixture.
- Pour icing into smaller bowls and use food coloring to make icing into different colors.
- Decorate with icing as desired.
- Use remaining butter, almond, evap.milk mixture to freshen up the icing as it hardens over time. Re-heat the mixture in the microwave before adding to the icing. Add to the icing a few drops at a time until the icing becomes spreadable again. You may have to add more food coloring to freshen up the color.
- Use sprinkles, candy, and a lot of imagination to decorate cookies.
- Lay decorated cookies on wax paper to dry, it will take icing about 2 hours to firm onto cookie but once dry you can store them in an airtight container.
Nutrition Facts : Calories 3164.8, Fat 114.4, SaturatedFat 70, Cholesterol 391.6, Sodium 2203.4, Carbohydrate 504.7, Fiber 5.9, Sugar 325.5, Protein 33.7
OLD FASHIONED SOUR CREAM COOKIES
These old-fashioned Sour Cream Cookies are a light and soft sugar cookie and are always a crowd pleaser! It's the perfect cookie recipe on its own, but even better with an optional buttercream frosting!
Provided by Deanne Frieders - This Farm Girl Cooks
Categories Desserts
Time 4h25m
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and creamy. You can use a stand mixer fitted with a paddle attachment or a large bowl and electric hand mixer.
- Add the sour cream, eggs, and vanilla. Beat well, stopping to scrape the bottom and sides of your bowl, to incorporate ingredients until smooth.
- Add the flour, baking soda, baking powder, and salt and beat on low until dry ingredients are combined.
- The dough will be very soft and this is what we're looking for. Refrigerate overnight.
- Preheat oven to 350°F. Portion cookies using a tablespoon or cookie scoop. Portion cookies and roll into a ball between hands. Add cookie balls to a greased baking sheet.
- Bake for 11-12 minutes until the center is set and the edges are just starting to turn a light golden brown.
- Cream the butter in a large bowl using a stand mixer with a paddle attachment or a hand mixer.
- Add the powdered sugar and mix on low-speed until all of the sugar is combined.
- Add in milk, 1 Tbsp at a time and vanilla extract to reach desired consistency.
Nutrition Facts : Calories 179 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SOUR CREAM SUGAR COOKIE CAKE
My husband requested a giant sugar cookie for his birthday. I wanted to do something a bit more exciting than birthday cookies, so I came up with this sugar cookie cake. The secret to a dense yet cakelike texture is to make sure you don't overbake the cake. -Carmell Childs, Orangeville, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Spread into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool completely on a wire rack. Spread frosting over top. Decorate with optional toppings as desired.
Nutrition Facts : Calories 295 calories, Fat 11g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 228mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM CUT OUT COOKIES
This is such a simple cookie to make. The cookies are soft like a sugar cookie but without the wait. One of my favorites. Easy to double
Provided by Vseward Chef-V
Categories Dessert
Time 20m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 7
Steps:
- In a medium bowl, cream together the butter and sugar. Stir in the egg and.
- sour cream. Stir in the baking soda and salt.
- Gradually add the flour until.
- the dough becomes difficult to stir. Turn the dough out onto a floured.
- surface and knead until dough is no longer sticky.
- Roll the dough one-fourth.
- to one-half thickness. Cut into desired shapes. Place cookies 1 and a half.
- inches apart on ungreased cookie sheet. Bake 8-10 minutes at 350 F degrees.
- Cookies should be lightly browned at the edges. Remove from cookie sheets to.
- wire racks.
Nutrition Facts : Calories 178.7, Fat 9, SaturatedFat 5.5, Cholesterol 30.6, Sodium 133.7, Carbohydrate 22.4, Fiber 0.5, Sugar 8.6, Protein 2.3
OLD-FASHIONED SOUR CREAM SUGAR COOKIES
Make and share this Old-fashioned Sour Cream Sugar Cookies recipe from Food.com.
Provided by foodchef2
Categories Dessert
Time 40m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Combine baking soda and sour cream.
- Cream butter and sugar.
- Add eggs, one at a time, blending well after each.
- Blend in vanilla.
- Blend in sour cream and baking soda.
- Combine baking powder and flour and add to sour cream mixture.
- Refrigerate until easy to handle, usually at least an hour.
- Roll out dough about 1/2 inch thick and cut into shapes.
- Bake at 325F(Note:temp varies or different ovens)for 8-10 minutes or until golden brown.
Nutrition Facts : Calories 81.6, Fat 4.1, SaturatedFat 2.5, Cholesterol 19.4, Sodium 60.9, Carbohydrate 9.8, Fiber 0.2, Sugar 3.5, Protein 1.3
BIG SOFT SOUR CREAM SUGAR COOKIES
Make and share this Big Soft Sour Cream Sugar Cookies recipe from Food.com.
Provided by Erin Justice
Categories Dessert
Time 2h20m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve baking soda and salt in Sour cream.
- Mix butter and sugar.
- Add eggs and vanilla.
- Mix in Sour cream mixture.
- Slowly add flour, and mix well.
- Chill for at least one hour.
- Roll out and cut with your favorite shapes (Be sure not to roll too thin).
- Bake at 350 degrees for 10 minutes.
- Let cookies cool, and decorate with your favorite Icing(I prefer Royal Icing).
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- In the large bowl of a stand mixer, or use a hand mixer, beat the butter on medium speed for a few seconds until light and creamy. Add the sugar and beat on high speed for about 2 minutes until the mixture no longer feels grainy or gritty when rubbed between your fingers. It should be light and creamy. Add the eggs and vanilla and beat on medium-high for about 1 minute until all ingredients are well combined. Add the flour and sour cream alternately, beginning and ending with the flour, scraping down the sides of the bowl as needed. Do not overmix!! As soon as the flour is incorporated, stop mixing.
- Refrigerate the dough for at least 2 hours or overnight. I like to make the dough a day ahead and refrigerate it overnight.
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