Sour Cream Cookies

I have been making these cookies since 1974 and I want to tell you that my anxiety about making them is extremely high.....Maybe it’s because the dough can be finnicky and trying to cut it into those cute school buses and even circle shapes without leaving half of the dough behind in the cookie cutter gives me anxiety.

But today Big K wanted to help me in the kitchen so I said - Sour Cream Sugar Cookies it is!

Recipe: 

Ingredients:

1/2 cup butter

1 1/2 cups sugar

2 eggs

1 cup sour cream

1/2 t salt

1/2 t baking soda

2 t. baking powder

1 t. vanilla

3 1/2 cups flour

Directions:

Cream together butter and sugar, then add eggs 1 at a time and mix well.  Add sour cream and mix until well blended.  

Sift together salt, soda, baking powder and flour.   Add to the creamed mix.  Add vanilla and mix just until well mixed.   Dough will be very soft and sticky - no worries anymore I used to roll them out but today I landed on a new trick...

Roll about 3 T into a ball and place on a cookie sheet.  Spray the bottom of a glass with cooking spray and then dip into a plate coated with a thin layer of sugar.  Press each ball down slightly to get it the correct thickness.  Not too thin because these cookies are best when they are thick and soft. (This step totally released my anxiety about cleaning up a mess of dough and flour on my counter tops!  Now there will be many more days of making this deliciousness!)

Frost with your favorite!   I use butter, powdered sugar, heavy whipping cream and a drop of food coloring!   

 A couple keys to success for the perfect sour sugar cookie is to:

TIPS FOR MAKING THE BEST Sour Cream SUGAR COOKIES

• Do not melt the butter! The butter needs to be softened (at room temperature), but using melted butter will ruin the cookies.
• Spend a little extra time when you mix the butter/shortening and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
• I always use eggs at room temperature as well.
• Make sure that you don’t press the cookies too thin! You want them to be about 1/4 of an inch thick. If the cookies are too thin, they will get crispy and not be the deliciously thick and soft cookies that you are hoping for!
• Preheat the oven. This will help your cookies turn out right every time!
• Make sure not to over bake your cookies.  They may not even look totally done on the tops, but if the bottoms start to brown, I take mine out and they are perfect!
• Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!