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Wednesday, December 24, 2014

Sour Cream Sugar Cookies

These Sour Cream Sugar Cookies are a family staple in our house. 
I'd be shocked if you don't think this is the best sugar cookie you've ever had. 
And stay tuned to the end of this post - some exciting stuff!

Merry Christmas Eve!

This recipe came from my mom.  I'm pretty sure she got it from a friend she worked with back in the day.  She uses this dough to decorate sugar cookies for ALL holidays.  Then she proceeds to make plates for some relatives and other families in our hometown.  The running joke is that when us kids come home to visit on these holidays there are no cookies left for us because she has been so darn busy delivering them to everyone else.

We get the shaft.

The husband also requests these cookies every Christmas and snags a few dozen for himself when we are visiting my parents.  I made a batch of this dough last week and had the kids "decorate" them one afternoon. 

Well, those cookies lasted about 24 hours in the house and I had none to freeze for Santa this week.  So....I made another batch today.  Thankfully it comes together quickly and can sit in the fridge until you're ready to bake.

The key to these cookies is to roll out the dough pretty thick {about 1/2 inch} and to bake them until they are just set.  These are soft sugar cookies, not the crispy kind - my favorite!

The frosting can be whatever is your family favorite, but I use a simple recipe; 2 cups of powdered sugar, 1 T. vanilla, 1 T. almond extract and enough milk to make the frosting come together - adding it 1 T. at a time.

I also got adventurous this time and took 1/3 of the dough and folded in chopped pecans and chocolate chips.  I then rolled that dough into balls and baked these for 10-12 minutes.


Best cookie ever!

You really can do anything you want with sugar cookie dough.

If you have time today, or are like us and are having more Christmas' extending until after New Year's Day - make these cookies!

Sour Cream Sugar Cookies
Print this Recipe!

2 sticks unsalted butter, softened
1 c. sugar
1 egg
1 t. vanilla
1 t. almond extract
1/2 c. sour cream
1 t. baking soda
pinch of salt
3 1/2 c. flour

1.  In a stand mixer combine the butter and sugar until creamy.
2.  Add in the egg, sour cream and extracts.
3.  Sift in baking soda, salt and flour.  Combine until soft dough forms.
4.  Wrap dough in plastic wrap and set in the fridge for at least 1 hour or up to 2 days.
5.  To bake the cookies roll the dough out on a floured surface.  Using cookie cutters, cut out dough to a 1/2 in. thickness.  Lay cut out shapes on a greased cookie sheet.
6.  Bake for 8-10 minutes at 350 degrees, or just until set and edges are very lightly brown.
7.  Allow cookies to cool before decorating.  Store in an airtight container.  Cookies will stay fresh for up to 3 days.  Cookies can be frozen for up to 2 months.

Coming up!

Two, BIG, fun things.

1.  A recap of 2014.  My Top 14 recipes from the year.  The ones that were viewed the most and had the most chatter.

2.  My 2-Week Meal Plan.  I'm super stoked about this one.  Prepare yourself to do one big day of shopping during the first week of January.  I will provide the meals for two weeks, a detailed shopping list and a chart to keep it all organized.  You don't want to miss this!

Until then, Merry Christmas!

Would you like to comment?

  1. Monica Jertson CateronDecember 26, 2014 at 3:35 AM

    It's 3:30 AM and I want to bake these RIGHT NOW !!!!!!!!

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