Sour Cream Cut Out Cookies With Cream Cheese Icing Recipe 435 Food

3-LAYER SOUR CREAM CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the sour cream cake: Preheat the oven to 350 degrees F. Grease three 6-inch cake pans with cooking spray.
• Combine the flour, baking powder and salt in a large bowl. Reserve.
• Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• Beat in the eggs, one at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl as needed. With the mixer on medium speed, gradually mix in the flour.
• Divide the batter evenly among the cake pans and bake until a toothpick inserted into the middle of a cake comes out clean, about 20 minutes. Let cool completely on a wire rack.
• For the cream cheese icing: Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy. Spread icing on each layer, stack layers and cover with icing.

OLD FASHIONED SOUR CREAM COOKIES

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.

SOUR CREAM CUT-OUT COOKIES WITH CREAM CHEESE ICING

Steps:

• For Cookies:.
• Mix butter, sugar, egg yolks, vanilla, and sour cream together. Add dry ingredients to mixture. Wrap in wax paper and refrigerate overnight. Roll out on a lightly floured surface or pastry cloth. Cut into 1/8th to 1/4th inch thickness using your favorite cookie cutters. Bake at 350°F for approximately 10 minutes or until the bottom is lightly browned. May need more time if on the thicker side. Cool on wire rack. Store in airtight container in the refrigerator until ready to apply icing.
• For icing:.
• Cream butter, cream cheese, and vanilla together. Gradually add powder sugar until blended. Thin with milk to desired consistency. If adding coloring paste, you may not need milk to thin.
• After icing cookies, lay flat in the fridge until set. Then store in a airtight container with a small square of wax paper between cookies. Store in fridge until ready to serve.

SOUR CREAM CUT-OUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the egg and sour cream. Then stir in the baking soda and salt. Gradually add the flour until dough becomes too difficult to stir. Turn the dough out onto a floured surface and knead in flour until dough is no longer sticky.
• Roll the dough out to 1/4 to 1/2 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart on unprepared cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned at the edges. Remove from the baking sheets to cool on wire racks.

SOUR CREAM CUT-OUT COOKIES WITH CREAM CHEESE ICING RECIPE - (4.3/5)

Steps:

• For Cookies: Mix butter, sugar, egg yolks, vanilla, and sour cream together. Add dry ingredients to mixture. Wrap in wax paper and refrigerate overnight. Preheat oven to 350°F. Roll out on a lightly floured surface or pastry cloth. Cut into 1/8th to 1/4th-inch thickness using your favorite cookie cutters. Bake at 350°F for approximately 10 minutes or until the bottom is lightly browned. May need more time if on the thicker side. Cool on wire rack. Store in airtight container in the refrigerator until ready to apply icing. For icing: Cream butter, cream cheese, and vanilla together. Gradually add powder sugar until blended. Thin with milk to desired consistency. If adding coloring paste, you may not need milk to thin. After icing cookies, lay flat in the fridge until set. Then store in a airtight container with a small square of wax paper between cookies. Store in fridge until ready to serve.

SOUR CREAM CUTOUT COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla; mix well. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a well-floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on greased baking sheets., Bake 10-12 minutes or until tops spring back when lightly touched. Remove from pans to wire racks to cool completely., For frosting, in a bowl, beat butter, confectioners' sugar, vanilla, salt and enough milk to reach desired consistency. Spread over cookies.

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.

CREAM CHEESE CUT-OUT COOKIES

Steps:

• Cream margarine and cream cheese, then add the sugar, egg yolk, and vanilla, and flour last.
• I like to chill dough over night or at least several hours.
• Roll out chilled dough and cut in desired shapes with your favorite cookie cutters.
• Bake at 350° for 10 minutes.
• Ice and decorate.

CREAM CHEESE CUT-OUT COOKIES

Steps:

• 1. In a large bowl, cream the butter and cream cheese until well blended. Add the sugar; blend until fluffy. Add the egg, vanilla extract and baking powder; beating well. Add the flour to the mixture; mix until well blended. Wrap the dough in plastic wrap and refrigerate for at least 2 hours (or overnight).
• 2. Preheat the oven to 375°F. Roll out the dough to desired thickness (1/4 inch works well) on a lightly floured surface. Using cookie cutters, cut out dough into desired shapes. Place 2 inches apart on ungreased cookie sheets (I use parchment paper lined cookie sheets).
• 3. Bake for 8 to 10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Frost and decorate, if desired.

DANIELLE'S CREAM CHEESE CUT-OUT COOKIES

Steps:

• Cream together the butter, cream cheese, and sugar.
• Add the egg and vanilla, mix well.
• Switch beater hooks for dough hooks on your mixer.
• Stir baking power into flour then add to butter mixture. Beat well until flour is incorporate. Scraping down sides of bowl as necessary. Take care not to over-mix.
• Divide dough into at least 4 balls and wrap with plastic wrap. Chill in fridge for at least 2 hours. Can also be frozen. Allow to come to fridge temperature before rolling.
• I like to make these on the thick side so the tang of the cream cheese can really be tasted. I roll mine just over 1/4" thick. Cut out as many cookies as possible from the first "sheet" of dough. Gather the scraps and put them back into the plastic wrap. Reserve all scraps for rolling later after they chill again. Put your cookies on a cookie sheet. I have never had a problem using an ungreased sheet. Cookies will not spread so they can be placed very close together.
• OPTIONAL STEP: Put the cookie sheet with your raw cookies into the fridge for about 3 minutes. This keeps the edges very crisp and square. They will not soften and round in the oven.
• Heat your oven to 350 degrees. Bake first batch and set timer for 8 minutes. Check at this point and see if they still look shiny. If so, add 1 more minute. Should not take longer than 10 minutes.
• Let cookies cool and prepare icing. Mix icing ingredients in a small bowl with a spoon. Scrape the sides to incorporate all the sugar.
• Spread icing on cookies with an icing spatula or dip the tines of a serving fork into the icing and drizzle over the cookies. Color and add crunch with decorating sugars.

AWESOME SOUR CREAM SUGAR COOKIES WITH HOMEMADE ICING

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.

ICING FOR SOUR CREAM COOKIES

Steps:

• Mix butter, powdered sugar and vanilla together. Add teaspoons of hot water until you reach your desired consistency for spreadable icing.
• Spread icing over the Sour Cream Cookies.

SOUR CREAM CUTOUT COOKIES

Steps:

• Pre-heat oven to 400.
• Cream together sugar& shortening.
• Add egg and vanilla.
• Mix.
• Combine dry ingredients together.
• Add to sugar mixture alternately with sour cream.
• Divide dough.
• Roll out to 1/4" thick, cut into desired shapes.
• Bake 8-10 minutes.
• Cool completely on wire rack.
• Decorate with desired frosting.

SOUR CREAM CUT OUT COOKIES

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.