Best 15 Sour Cream Sugar Cookies I Recipes

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).

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.

ROLLED SUGAR COOKIES

Steps:

• For the cookies: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a stand mixer fitted with the paddle attachment, cream together the granulated sugar and butter until fluffy and pale. Add the eggs and mix until incorporated, then add in the vanilla and finally add the sour cream, mixing until well blended.
• Sift together the flour, baking powder, baking soda and salt. With the mixer set to low speed, add the dry ingredients to the butter and mix until well combined. Chill in the refrigerator for about 20 minutes.
• Dust a clean surface with flour. Roll out the dough and cut into shapes with cookie cutters. Place each on the prepared baking sheet and bake for 12 minutes. Cool the cookies completely.
• For the frosting: In a stand mixer fitted with the whip attachment, whip the butter until soft and creamy. Add the confectioners' sugar, milk, vanilla and salt. Cream together until fluffy. Spread the frosting over the cookies, about 2 heaping tablespoons per 3-inch cookie.

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 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.

SUGAR COOKIES WITH SOUR CREAM

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; add to the creamed mixture alternately with sour cream, beating well after each addition (dough will be sticky). Cover and refrigerate for 2 hours or until easy to handle. , On a floured surface, roll out dough to 1/4-in. thickness. Cut into desired shapes with floured cookie cutters., Place 1 in. apart on greased baking sheets. Bake at 375° for 8-12 minutes or until lightly browned. Cool for 1-2 minutes before removing to wire racks. , For frosting, in a large bowl, beat the butter, confectioners' sugar and milk until smooth. Add food coloring if desired. Frost cookies.

BETTY'S SOUR CREAM SUGAR COOKIES

Steps:

• Mix shortening, butter, sugar, eggs and vanilla thoroughly in a large bowl Blend the flour, baking powder, soda, salt and nutmeg all together in another bowl.
• Add flour mixture to sugar mixture alternating with sour cream. It will be somewhat stiff at end.
• Divide dough and roll out 1/4 inch thick on well floured surface.
• Cut with 2" cutter and place on greased cookie sheets.
• Sprinkle with sugar.
• Bake at 425°F for 8-10 minutes, or till lightly browned.Depending on the size of the cookie you may need to adjust the baking time. Also be sure and clean off the excess sugar after each batch or will burn onto sheet,and burn bottom of cookies with high heat baking.

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.

OLD-FASHIONED SOUR CREAM SUGAR COOKIES

Steps:

• Combine baking soda and sour cream.
• Cream butter and sugar.
• Add eggs, one at a time, blending well after each.
• Blend in vanilla.
• Blend in sour cream and baking soda.
• Combine baking powder and flour and add to sour cream mixture.
• Refrigerate until easy to handle, usually at least an hour.
• Roll out dough about 1/2 inch thick and cut into shapes.
• Bake at 325F(Note:temp varies or different ovens)for 8-10 minutes or until golden brown.

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.

AWESOME SOUR CREAM SUGAR COOKIES WITH HOMEMADE ICING

Steps:

• Sift together flour, baking soda, and salt in bowl and set aside.
• Cream butter sugar, egg and vanilla. Beat 2 minutes.
• Add sour cream and beat well.
• Add dry ingredient mix (flour, baking soda, and salt) and blend well.
• Roll on floured board to desired thickness. (1/4 inch thick will create thick cookies that will stay moist for up to two weeks).
• Cut into desired shapes with cookie cutters.
• Bake on greased cookie sheet at 325°F for 12 minutes.
• Allow cookies to cool completely before decorating.
• Pour bag of confectioner sugar into bowl.
• Whisk the 1 stick butter (melted), 1 tbsp almond extract, and 1/2 can evaporated milk in separate bowl until well mixed.
• Slowly blend into the powered sugar a bit at a time until the icing is a good consistency for decorating. Will not take the entire mixture.
• Pour icing into smaller bowls and use food coloring to make icing into different colors.
• Decorate with icing as desired.
• Use remaining butter, almond, evap.milk mixture to freshen up the icing as it hardens over time. Re-heat the mixture in the microwave before adding to the icing. Add to the icing a few drops at a time until the icing becomes spreadable again. You may have to add more food coloring to freshen up the color.
• Use sprinkles, candy, and a lot of imagination to decorate cookies.
• Lay decorated cookies on wax paper to dry, it will take icing about 2 hours to firm onto cookie but once dry you can store them in an airtight container.

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

Steps:

• Sift together flour, soda, and salt.
• Combine in a large bowl the butter, sugar, egg, and flavoring. Beat for 2 minutes. Add aour cream and then the flour mizture gradually.
• Set oven 400 degrees to preheat.
• Roll on lightly floured surface to 1/4 inch thickness. Sprinkle with sugar and roll in lightly.
• Cut with floured cutters and place on cookie sheet. Bake for about 12 minutes until golden brown.
• Another way to make is too not sprinkle with sugar and put different colored frostings on top.

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.

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.