Sparkling Sour Cream Sugar Cookies Recipes

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

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 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.

SPARKLING SOUR CREAM SUGAR COOKIES

Steps:

• 1. In mixing bowl, beat butter for 30 seconds using electric mixer. Add sugar, baking powder, baking soda and salt, beat well. Beat in sour cream, egg, orange peel and lemon extract.
• 2. Beat in as much flour as you can with mixer, using wooden spoon stir in remaining flour. Divide in half and cover, chill 1 to 2 hours or until easy to handle.
• 3. On a well floured surface, roll out half of the dough at a time to 1/4 inch thickness. Using a cookie cutter, cut dough into desired shapes. Place cookies 1 inch apart on a ungreased cookie sheet.
• 4. Bake at 375 degree for 6 to 7 minutes or until edges are firm and bottoms are light brown. Transfer to wire rack, cool.
• 5. Prepare Powdered Icing or frosting, spread the mixture over cookies, immediately top each cookie with candied orange peel.
• 6. Powdered Sugar Icing: In a medium mixing bowl, beat together 4 Cup sifted powdered sugar and 1/4 Cup milk. Stir in additional milk if needed, 1 tsp at a time, until glaze is easy to spread. Tint with food coloring if you like.

SOFT CUT-OUT SUGAR COOKIE RECIPE

Steps:

• Preheat the oven to 375 degrees F and line baking sheets with parchment paper.
• Place the butter, cream cheese, and sugar in a large mixing bowl and beat on medium-low speed until smooth (about 1 minute).
• Add the egg yolk, vanilla, and almond extract and mix on medium speed until combined.
• Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, and salt.
• Mix on medium-low speed until a stiff dough forms (about 1 minute). If the dough is too sticky to handle, try mixing in a little more flour.
• Roll the dough to 1/4-inch thick (rolling pin rings ensure an even and exact thickness) between 2 sheets of parchment paper.
• Remove the top sheet of parchment, and cut shapes with a 3-inch heart cookie cutter.
• Peel the shapes from the bottom layer of parchment, and place on the prepared baking sheets.
• Bake for 12 to 16 minutes, or until just barely beginning to turn golden on the bottoms.
• Cool completely, then frost with sour cream icing.
• Place the butter, sour cream, powdered sugar, and salt in a large mixing bowl and whip on medium speed until smooth.
• Tint with pink food coloring, and garnish with white nonpareil sprinkles and white sugar pearls.