Merry Christmas, Happy Hanukkah, Happy Holidays! However you celebrate, my it be joyous! I have one last cookie recipe to share, and then I promise it will be my last cookie recipe for awhile.
These Sour Cream Sugar Cookies are a bit different than other rolled sugar cookie recipes I have tried. Crispy sugar cookies aren't my favorite so I thought I would give this recipe a try. The instructions said to use a well-floured, cloth-covered surface and covered rolling pin. Even though the dough seemed very sticky, it rolled nicely and I didn't have problems with it sticking. I did make sure to keep my pastry cloth and pin well floured. I tried rolling some of the cookies thinner and others thicker. Whether thick or thin, these cookies stayed soft and tender and tasted very good. I thought the taste was excellent for a rolled sugar cookie, but my kids thought they didn't have much taste. I was in a hurry to get these done so I only decorated them with colored sugar. Next time I will probably use buttercream frosting on the top. I know the kids will like them then.
I want to thank Sandra from Sweet Sensations for the Wilton Cookie Cutters and the OXO “Be a Good Cookie” Spatula. I recently won Sandra’s giveaway and enjoyed using my new things to make these cookies. I also thank OXO not only for the cute spatula but for their work with Cookies for Kids' Cancer. Purchase of the spatula helps OXO support Cookies for Kid's Cancer, up to $100,000. At their website you can read more there about OXO’s mission raise money to fight pediatric cancer and find out how you can get involved. You can even send a virtual cookie!
Sour Cream Sugar Cookies
Soft and tender rolled sugar cookies.
- 1 cup sugar
- 1/3 cup butter, softened
- 1/4 cup shortening
- 1 teaspoon vanilla extract
- 1 egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup sour cream
- colored sugar
1. Heat oven to 375°F.2. Mix together the sugar, butter, shortening, vanilla, and egg.3. In a separate bowl, combine the flour, baking powder, baking soda, and salt.4. Gradually alternate adding the dry ingredients and the sour cream to the wet ingredients; stir until combined.5. On a well-floured, cloth-covered surface roll out about a quarter of the dough at a time; roll to desired thickness.6. Use cookie cutters to cut into desired shapes.7. Place about an inch apart on ungreased cookie sheet and sprinkle with sugar, if desired.8. Bake for 6-8 minutes (depending on thickness) or until bottoms are very lightly browned.9. Immediately remove cookies from cookie sheet and allow to cool on a cooling rack.
Prep time: Cook time: Total time: Yield: 3 dozen