Great Aunt Audritas Sour Cream Cookies Sugar Cookie Cut Outs Recipes

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GRANDMA'S SOUR CREAM SUGAR COOKIES



Grandma's Sour Cream Sugar Cookies image

These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness -- they're perfect with or without frosting and make a great freezer-friendly holiday cookie!

Provided by Ashley Fehr

Categories     Dessert

Time 40m

Number Of Ingredients 12

1/2 cup unsalted butter
2 cups granulated sugar ((400g))
4 eggs
1 teaspoon vanilla
2/3 cup sour cream
1/2 teaspoon baking soda
3 teaspoons baking powder
4 cups all purpose flour, fluffed and levelled ((500g))
1/2 cup butter
2 1/2 cups powdered icing sugar
1 teaspoon vanilla
2 tablespoons milk

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.

Nutrition Facts : Calories 281 kcal, Carbohydrate 45 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 107 mg, Sugar 29 g, ServingSize 1 serving

AUNT ZULA'S CHRISTMAS CUTOUTS



Aunt Zula's Christmas Cutouts image

This a fantastic old-fashioned sugar cookie recipe that is not as sweet as others that I have used. They complement a powdered sugar icing without being overly sweet. My favorite, and EASY!

Provided by Heather Newcomer

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 12

Number Of Ingredients 8

1 cup shortening
1 cup confectioners' sugar
½ teaspoon salt
2 eggs
2 ¾ cups all-purpose flour
3 teaspoons baking powder
2 tablespoons milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream sugar and shortening together. Add eggs and dry ingredients. Add the milk last.
  • No need to chill this dough, simply roll out to 1/4 inch thickness, cut out and bake 10-12 minutes.

Nutrition Facts : Calories 309 calories, Carbohydrate 32.4 g, Cholesterol 31.2 mg, Fat 18.3 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 232.2 mg, Sugar 10.1 g

AUNT GAIL'S SOUR CREAM SUGAR COOKIES



Aunt Gail's Sour Cream Sugar Cookies image

Serve these sugar cookies to your family and they'll be begging for them again and again. If they love the soft cookies that you get at the grocery store they have the texture of those... only this cookie recipe is better! Start pre-heating the oven now...

Provided by Lori Roggenbuck

Categories     Cookies

Number Of Ingredients 8

1 c butter, room temperature
1 1/2 c sugar
3 eggs
1/2 c sour cream
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla extract
5 to 6 c flour

Steps:

  • 1. Blend butter and sugar until creamy. Mix in eggs, and remaining ingredients. Sift in enough flour to make it easy to handle, usually 5 to 6 cups.
  • 2. Roll out on floured surface, cut with choice of cookie cutter and bake at 350 degrees approx. 8 minutes. Don't over bake and they will stay soft until gone. Frost as you like.

AUNT NELDA'S SUGAR COOKIES



Aunt Nelda's Sugar Cookies image

This is my great aunt's famous sugar cookie recipe! They're her signature, and she brings them to every family gathering. I know there are a ton of other sugar cookie recipes on Zaar, but I didn't see any quite like this. They're scrumptious! She told me she got them from The Good Housekeeping Cookbook, Hearst Magazines, 1949. The prep time does not include time to chill overnight, and the serving size is an estimate!

Provided by Kree6528

Categories     Drop Cookies

Time 30m

Yield 24 serving(s)

Number Of Ingredients 8

2 cups sifted all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla

Steps:

  • Measure 3/4 cup sugar into a large bowl.
  • Add oil and stir until well blended.
  • Break eggs into small bowl and beat well with egg beater.
  • Stir, with vanilla flavoring, into shortening mixture.
  • Measure sifted flour, cream of tartar, soda and salt into a flour sifter; sift into a medium bowl.
  • Gradually add flour mixture to shortening mixture, beating with a spoon after each addition.
  • Chill bowl of cookie dough overnight, or until dough can be easily handled.
  • Drop dough by FULL teaspoonsful onto greased cookie sheets.
  • Sprinkle with granulated sugar (Omit sugar if cookies will be frosted).
  • Flatten slightly with the bottom of a glass.
  • Bake in 350 degree F oven 10-12 minutes or until done.
  • Remove from oven and with broad spatula and slide at once onto rack to cool.
  • NOTE: For cut-out cookies, roll to 1/8” thickness on lightly-floured board.
  • Cookies will be harder than the drop cookies--use flour sparingly.
  • This dough may also be rolled, chilled, and sliced like refrigerator cookies.

SOFT CUT-OUT SUGAR COOKIES



Soft Cut-Out Sugar Cookies image

With crisp edges, thick centers, and room for lots of decorating icing, I know you'll love these soft sugar cookies as much as I do. The number of cookies this recipe yields depends on the size of the cookie cutter you use. If you'd like to make dozens of cookies for a large crowd, double the recipe.

Provided by Sally

Categories     Cookies

Time 4h

Number Of Ingredients 9

2 and 1/4 cups (281g) all-purpose flour (spoon & leveled), plus more as needed for rolling and work surface
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)*
Royal Icing or Easy Glaze Icing

Steps:

  • Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
  • Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  • Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
  • Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it's sticking to the bottom, run your hand under it to help remove it- see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn't seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
  • Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  • Decorate the cooled cookies with royal icing or easy glaze icing. Feel free to tint either icing with gel food coloring. See post above for recommended decorating tools. No need to cover the decorated cookies as you wait for the icing to set. If it's helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.
  • Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

GREAT AUNT AUDRITA'S SOUR CREAM COOKIES (SUGAR COOKIE CUT-OUTS)



Great Aunt Audrita's Sour Cream Cookies (Sugar Cookie Cut-Outs) image

This is another treasured family recipe. These cookies are moist and light with a hint of nutmeg. Please note in the ingredients the amount of flour may be a bit off. You may need to use less or more than indicated. I haven't made these in a very long time, and my family doesn't always include measurements in recipes. Aunt Audrita noted on the recipe card "enough flour as needed to roll out properly". If anyone figures out (before I do) exactly how much that is, please write me a note!

Provided by MarthaStewartWanabe

Categories     Dessert

Time 1h25m

Yield 24-36 cookies

Number Of Ingredients 10

2 cups sugar
1/2 cup shortening
1 cup sour cream
2 eggs
2 teaspoons baking soda
1/2 teaspoon nutmeg, ground
1 teaspoon vanilla
1 teaspoon salt
1 pinch cream of tartar
2 -3 cups flour (Amount may vary. Please see recipe description for explanation.)

Steps:

  • Preheat oven to 350°F.
  • In a large mixing bowl, cream together sugar, shortening, sour cream and eggs.
  • Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet.
  • Chill mixture 1-24 hours.
  • Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies.
  • On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick.
  • Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart.
  • Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
  • Cool on a wire rack.
  • Decorate with icing of your choice (optional) and store in an air-tight container.

Nutrition Facts : Calories 167.5, Fat 6.8, SaturatedFat 2.5, Cholesterol 21.8, Sodium 212.9, Carbohydrate 25.1, Fiber 0.3, Sugar 16.8, Protein 1.9

SOUR CREAM CUT-OUT SUGAR COOKIES



Sour Cream Cut-Out Sugar Cookies image

How to make Sour Cream Cut-Out Sugar Cookies

Provided by @MakeItYours

Number Of Ingredients 16

FOR COOKIE DOUGH:
5-1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla
~~~~~~~~~
FOR FROSTING (makes 1 cup of frosting):
2 cups powdered sugar
2 tablespoons butter, softened
1 teaspoon vanilla
3-4 tablespoons canned evaporated milk
food coloring (optional)

Steps:

  • 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. (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 2 weeks.)
  • 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.
  • NUTRITIONAL INFORMATION per cookie: 125 calories, 4.5g fat, 70mg sodium, 19.6g carbs, 10.7g sugars, 1.5g protein, 0g fiber; Weight Watchers PointsPlus: 3

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