Tuesday, December 16, 2008
I don't remember a single Christmas without eating sugar cookies. We always make my Aunt Hattie's sugar cookies, but this year I decided to branch out a little bit and try another recipe. It's almost the exact same as Aunt Hattie's recipe, but it has sour cream instead of sour milk, butter instead of shortening, and one extra egg. These additions made the cookies much softer, and I love them! I'm not a crunchy sugar cookie person, and these were the perfect softness. I scaled these down so they don't make quite so many cookies (I still got about 4 dozen small to medium cookies out of the batch). I hope you enjoy them (and family, please don't throw things at me! I know it's not the same recipe, but it's really close. And you love me, remember?)
1/2 c. sour cream
1 c. sugar
1/2 c. butter, softened
2 large eggs
1 1/2 tsp. vanilla
3 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1. Preheat oven to 350 degrees. Grease cookie sheet or line with parchment paper.
2. Combine sour cream, butter, sugar, eggs, and vanilla. Mix well. Add dry ingredients and mix until well blended. Chill dough in refrigerator for 15 minutes.
3. Roll out dough on well floured surface to 1/4 inch thick. Use cookie cutters to cut dough into shapes. Place on cookie sheet.
4. Bake 8 - 10 minutes or until light golden brown. Cool 5 minutes and move to cooling racks to cool completely. Frost with your favorite icing and crushed candy canes, if desired. Store covered for up to 1 week. They stay really soft even after a couple days. Enjoy!