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).
WEIGHT WATCHERS SOUR CREAM SUGAR COOKIES
I found this recipe in the September/October 2007 issue of Weight Watchers magazine. 2 cookies = 3 points (without the colored sugar)
Provided by senseicheryl
Categories Dessert
Time 27m
Yield 28 cookies, 14 serving(s)
Number Of Ingredients 14
Steps:
- Combine the flour, baking powder, salt and nutmeg in a medium bowl and set aside.
- Beat the sugar and butter until light and fluffy using an electric mixer on high speed.
- Beat in the egg white and the vanilla.
- Slowly add the flour mixture and the sour cream alternately and beat until just blended.
- Shape into a disk, wrap and refrigerate until firm, at least 1 hour.
- Preheat oven to 350 degrees.
- Spray 2 large baking sheets with nonstick spray.
- Set a large rack over a sheet of wax paper.
- On a lightly floured surface, roll the dough to a thickness of 1/4 inch.
- Using a 2 1/2 inch leaf-shaped cookie cutter, cut out the cookies rerolling the scraps to make a total of 28 cookies.
- With a spatula, place the cookies 1/2 inch apart on the baking sheets.
- Bake until the cookies are lightly browned at the edges, 12-15 minutes.
- Transfer the cookies to the rack and cool completely.
- To make the frosting, combine all the ingredients except the colored sugar (if using) in a bowl.
- Use a spoon to drizzle the frosting over the cookies and sprinkle with colored sugar.
- Let stand until the frosting is set, about 20 minutes.
Nutrition Facts : Calories 148.4, Fat 3, SaturatedFat 1.8, Cholesterol 6.1, Sodium 79.3, Carbohydrate 28.6, Fiber 0.4, Sugar 18, Protein 1.9
WEIGHT WATCHERS CLASSIC SUGAR COOKIES - POINTS = 1
From the Weight Watchers Website: "No party is complete without holiday sugar cookies. Use different shaped cookie cutters and colored sugars to create a variety of designs."
Provided by senseicheryl
Categories Dessert
Time 50m
Yield 45 cookies, 45 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF.
- In a medium bowl, combine flour, baking powder, baking soda and nutmeg; set aside.
- Place butter and cheese in a large bowl; cream using an electric mixer. Add sugar and beat until batter is pale yellow; beat in vanilla extract and egg.
- Add about 1/3 of flour mixture and 1/3 of milk to cheese mixture; mix batter on low speed until just combined. Repeat 2 more times with remaining flour mixture and milk, until thoroughly combined into cheese mixture.
- Shape dough into a ball and loosely cover with plastic wrap. Using your palms, press down on plastic wrap to flatten dough into a hamburger shape; refrigerate for at least 30 minutes and up to 2 days.
- Sprinkle a teaspoon of flour on a flat work surface. Pull off about 1/3 of dough and, using a rolling pin, roll out dough to 1/8-inch thickness. Using a 3-inch circular cookie cutter, cut cookies out of dough and place on ungreased baking sheets. Roll up dough scraps and add back to dough ball. Pull off another 1/3 of dough and repeat process until all dough is used - recipe will make approximately 45 cookies.
- Sprinkle cookies with colored sugar and bake until edges just start to turn golden, about 10 to 12 minutes. Remove cookies to wire racks and cool completely. Yields 1 cookie per serving.
Nutrition Facts : Calories 65.8, Fat 1.2, SaturatedFat 0.7, Cholesterol 7.5, Sodium 54.7, Carbohydrate 12.6, Fiber 0.2, Sugar 6, Protein 1.1
WEIGHT WATCHERS CHOCOLATE CHIP COOKIES
I found this recipe in the May/June 2008 Weight Watchers Magazine and wanted to try it. 3 cookies = 3 points. They always do a recipe makeover and those are usually the best!
Provided by senseicheryl
Categories Drop Cookies
Time 22m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Spray 2 large baking sheets with nonstick spray.
- Combine the flour, baking powder, baking soda and salt in a bowl and set aside.
- Beat the brown sugar, butter and vanilla in a large bowl until blended.
- Beat in the sour cream and egg.
- Add the flour mixture and beat until blended, about 1 minute.
- Stir in the oats and chocolate chips.
- Spoon the dough onto the baking sheets about 1 inch apart making a total of 36 cookies.
- Dip the bottom of a glass in flour and press the floured glass against each mound to make a 2 1/2 inch round cookie.
- Bake until light browned, about 12 minutes.
- Transfer to racks to cool.
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- In a large bowl, using an electric mixer on medium-high speed, cream together butter and granulated sugar until light and fluffy. Add egg, 1 Tbsp milk and vanilla extract; beat well.
- Divide dough into 4 equal balls and shape each into a disk; wrap each with plastic wrap and refrigerate until firm, at least 4 hours or overnight.
- Preheat oven to 350°F. Line 2 large cookie sheets with parchment paper (or use 4 pans and cook all at once if you are able).
- Unwrap 1 disk of dough (keep remaining dough refrigerated). Between 2 sheets of lightly floured wax paper, roll out dough to 1/8-inch thickness; remove top sheet wax paper.
- Meanwhile, make icing: in a small bowl, whisk together powdered sugar and enough of remaining 2-3 Tbsp milk until smooth and of drizzling consistency.
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