Grandmas Sour Cream Sugar Cookies Food

GRANDMA'S SOUR CREAM SUGAR COOKIES

Steps:

• In a large bowl with an electric mixer, beat butter and sugar on high until creamy.
• Add eggs, vanilla, and sour cream and beat until smooth.
• Add baking soda, baking powder and flour and beat on low until combined -- dough will be soft, almost like cake batter. THIS IS FINE.
• Preheat oven to 350 degrees F and line baking sheets with parchment paper. Drop by heaping tablespoonfuls onto baking sheets 2-3 inches apart and bake for 10-12 minutes, until edges are golden and centers are set.
• FrostingWith an electric mixer, beat butter until smooth. Add sugar, vanilla and milk and beat until smooth, adding additional sugar or milk to reach desired consistency (you don't want it too thin!).
• Color if desired and spread on cooled cookies.

THE BEST SOUR CREAM SUGAR COOKIES

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.

SOFT SOUR CREAM SUGAR COOKIES

Steps:

• Cream the butter and the sugar together.
• Add the sour cream.
• Add the eggs and vanilla.
• In a separate bowl, mix the flour, salt, baking powder, baking soda, and nutmeg together. Gradually add the dry ingredients to the egg mixture, mixing gently until you have a soft dough.
• Chill for about 1 hour.
• Roll out on a lightly floured board. These cookies rise a lot, so keep that in mind when rolling out the dough.
• Cut out shapes and place on an ungreased cookie sheet. Preheat the oven to 350°F Bake for 9-10 minutes. The cookies should not brown and will firm up after cooling.
• Decorate with your favorite frosting, glace, or colored sugar.

GRANDMA'S SOFT SUGAR COOKIES

Steps:

• Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well.
• Drop by heaping teaspoon approx 3" apart on an ungreased cookie sheet.
• Flatten with bottom of glass moistened with water and dipped in sugar.
• Bake at 400°F for 6-10 minutes or just until lightly golden.

GRANDMA LEE'S SOUR CREAM COOKIES

Steps:

• 1. Preheat oven to 400 degrees. sift together flour, baking soda, baking powder and salt. set aside
• 2. cream brown sugar and shortening, add sour cream and the egg and beat until well incorporated. add the flour mixture and beat until well blended
• 3. drop by spoonfuls on to cookie sheet and bake for 8-10 minutes, or until light brown in color
• 4. ....... The directions were not included in her recipe so I did it the way I normally would. also there was no measurement for the salt or vanilla so put in what my other cookie recipes called for. I do add more vanilla to anything I bake because I love it so I wrote 1 tsp but I used 3 tsp :-) I also gave the cookie sheets a very light spray of non stick spray.
• 5. cookie icing: mix butter, powdered sugar and vanilla together add hot water a Tsp at a time until the right consistency. add a few drops of food coloring if desired. spread over cooled cookies. This icing hardens a little and adds a very light crunch,

GRANDMA'S FAVORITE SUGAR COOKIES

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with sour cream, beating well after each addition. Cover and refrigerate for 1-2 hours or until easy to handle. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie cutter. Place 2 in. apart on lightly greased baking sheets. Sprinkle with remaining sugar. Place a raisin in the center of each cookie. , Bake at 375° for 10-12 minutes or until set and bottoms are lightly browned. Cool for 1 minute before removing to wire racks.

GREAT GRANDMA'S SOUR CREAM DROP COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
• Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
• Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
• Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.

SOURCREAM CUT-OUT COOKIES

Steps:

• In a stand mixer, cream together the butter and the sugar. (3-4 minutes)
• Add in the eggs and sour cream and mix well
• Mix in the flour, baking soda, salt, and vanilla.
• Let the dough chill in the refridgerator for 5 hours minimum, or overnight.
• Roll the dough to ¼ in thick on a floured surface (don't be shy of the flour) and use cookie cutters to cut out shapes
• Bake at 350° for 10 minutes.
• Let the cookies cool completely before frosting.