Sour Cream Sugar Cookies Recipes

SOUR CREAM SUGAR COOKIES

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.

SOUR CREAM SUGAR COOKIES II

Steps:

• Cream butter, lard and sugar. Add eggs and beat. Mix sour cream and baking soda together and add to egg mixture. Add flour and salt and mix well.
• Chill dough until firm enough to roll.
• Preheat oven to 400 degrees F (205 degrees C).
• Roll out dough and cut with cookie cutter. It's wise to keep dough in refrigerator between rolling out batches. Bake for 5 - 7 minutes.

SOUR CREAM SUGAR COOKIES I

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.

SOUR CREAM DROP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Sift flour, baking powder, baking soda, salt, and nutmeg together into a bowl.
• Beat 1 1/2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, beating well after each addition; blend in sour cream and lemon extract. Gradually stir flour mixture into creamed butter mixture until dough is combined.
• Drop dough by rounded tablespoons, about 3 inches apart, onto the prepared baking sheets.
• Bake in the preheated oven until golden brown around the edges, about 4 minutes. Sprinkle 1 tablespoon sugar over cookies; top with walnuts and raisins. Continue baking until bottoms of cookies begin to brown, 3 to 4 minutes more. Transfer cookies to a wire rack to cool completely.

SOFT SUGAR COOKIES WITH SOUR CREAM

Steps:

• In a bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to the creamed mixture alternately with sour cream. Divide dough in half., On a lightly floured surface, roll out to 1/4-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Using a floured spatula, place shapes 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar or sprinkles if desired. , Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

BEST SOUR CREAM SUGAR COOKIES

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and nutmeg; gradually add to creamed mixture and mix well., Divide dough in half. Shape one half into a 5-in.-long roll. Wrap in plastic; place in a resealable plastic freezer bag. May be frozen for up to 3 months. Cover and refrigerate remaining dough for 1 hour 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. cookie cutter. Place 1 in. apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired., Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Cool for 1 minute before removing to a wire rack to cool completely., To use frozen cookie dough: Remove dough from the freezer 1 hour before baking. Unwrap and cut into 12 slices. Place 1 in. apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired., Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.

BIG SOFT SOUR CREAM SUGAR COOKIES

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).

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.

SOUR CREAM COOKIES

Steps:

• Preheat oven to 350 degrees. Grease two cookie sheets.
• In small bowl, combine flour, baking soda, and salt.
• In large bowl, with mixer at medium speed, beat butter until creamy. Gradually add sugar and beat until light and fluffy.
• Beat in sour cream, lemon extract, and vanilla.
• Reduce speed to low; beat in flour mixture just until blended.
• Drop dough by rounded teaspoons, 1 inch apart, on prepared cookie sheets.
• Bake until set and golden around edges, 10-12 minutes.
• Cool 1 minute on cookie sheets; with wide spatula, transfer cookie to wire racks to cool completely.

OLD-FASHIONED SOUR CREAM SUGAR COOKIES RECIPE

Steps:

• Cream together white sugar, butter or margarine, vanilla, and eggs. Add sour cream.
• Mix together flour, 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). Divide the dough into thirds and place 1/3 onto wax paper. Roll the dough out, in-between the wax paper, to 1/4 inch thick. Repeat with the remaining dough.
• Place dough back into the refrigerator, between the wax paper and on cookie sheets, until you're ready to bake. Cut out cookies. Add sprinkles, if desired.
• Bake on cookie sheet, with silicone mat, for 10 - 12 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

SOUR CREAM SUGAR COOKIES III

Steps:

• Sift flour, baking powder, and salt. Cream butter with sugar, beat in egg, then stir in sour cream and vanilla. Stir in flour mixture 1/3 at a time.
• Wrap dough in wax paper and chill.
• Roll out 1/4 inch thick. Cut out cookies with your favorite cookie cutters. Put on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 minutes.

SOUR CREAM SUGAR COOKIES V

Steps:

• Sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and sour cream. Gradually mix in the sifted ingredients until just blended. Cover or wrap dough and chill overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SOUR CREAM SUGAR COOKIES IV

Steps:

• In a large bowl, cream together the margarine and sugar. Beat in the eggs, vanilla and sour cream. Combine the flour, baking powder, salt and nutmeg, stir into the creamed mixture until just blended. Dough will be light and sticky. Cover or wrap dough and chill overnight.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake in the preheated oven for 8 to 10 minutes, until cookies turn a very light brown. Remove from baking sheets to cool on wire racks.

SOUR CREAM SUGAR COOKIES

Steps:

• Beat white sugar and 1 cup butter together with an electric mixer in a large bowl until creamy. Add eggs 1 at a time, beating well after each addition. Beat sour cream and 2 teaspoons vanilla extract into butter mixture.
• Stir flour, baking powder, and baking soda together in a bowl. Add flour mixture to sour cream mixture and stir well. Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
• Roll cookie dough out on a floured surface to 1/4-inch thick. Cut into 3-inch round cookies and place onto prepared baking sheets.
• Bake in the preheated oven until cookies spring back when lightly touched in the center, 10 to 12 minutes; transfer to wire racks to cool completely.
• Beat 1/3 cup butter, confectioners' sugar, milk, 1 1/2 teaspoons vanilla extract, and salt together in a bowl until smooth. Spread frosting over cooled cookies.