Thursday, May 12, 2011

Sour Cream Sugar Cookies


Sour Cream Sugar Cookies
-Diana H.-

½ c. butter
2 c. sugar
2 eggs
1 tsp. vanilla
1 c. sour cream
4-5 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Beat butter and sugar for 3-5 minutes, or until very fluffy. Add eggs, vanilla, and sour cream. Add dry ingredients and mix until just combined. Chill dough for at least 1 hour.


(I like dividing the dough into 2 balls and flattening them each out between two sheets of wax paper. Then, place the two flattened disks in the fridge....or freezer....because I'm usually in a hurry...and wait until the dough is chilled. Then, just pop one disk on a floured surface for rolling out. It makes the process a million times easier!)




Roll the dough out (I prefer about 1/4-1/2 inch thick) and cut into shapes. Bake at 350 degrees for 6-8 minutes. Let cookies rest until firm enough to remove from baking sheets. Do not overbake.



(**NOTE: I think these cookies become even better the second day, as long as they are stored in an airtight container or bag!)
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