Soft CUT OUT Christmas Sugar Cookies - perfect every time! | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Ingredients
½ cup unsalted butter (room temperature)
2 cups granulated sugar (400 grams)
⅔ cup sour cream (5-14%)
1 egg
2 teaspoons vanilla extract
4 cups all purpose flour (520 grams)
½ teaspoon baking powder
¼ teaspoon salt
Frosting (optional)
1½ cups powdered sugar
¼ cup melted butter
2 tablespoons milk
1 teaspoon vanilla (optional: will darken the frosting slightly)
Instructions
In a large mixing bowl, beat butter and sugar together until light and creamy, about 3-4 minutes.
Add sour cream, egg and vanilla and beat until combined, scraping down the sides as necessary.
Add flour, baking powder and salt and mix until combined. A slightly soft dough should form.
Optional: you can chill this dough for 1 hour or overnight if you prefer, and it will be a little easier to work with. This isn't necessary though, and the cookies will still keep their shape even if baked right away.
Preheat oven to 350 degrees F.
Roll out cookie dough on a large piece of wax paper to ¼ thickness (you can dust with a tiny bit of flour if necessary -- don't overdo it! If it is too sticky to roll, sprinkle a little flour on top -- the smallest amount possible). Cut out desired shapes and place on parchment-lined baking sheets.
Bake at 350 degrees F for 8-10 minutes, until they look slightly puffed and dry but are not yet browning at the edges. Don't overbake or they will become hard -- they may look slightly underdone in the center but will set up as they cool.
Let cool completely before frosting.
Sugar Cookie Frosting:
In a medium bowl, whisk together sugar, melted butter, milk and vanilla extract until smooth.
Spread over cooled cookies and decorate as desired. The frosting takes 1-2 hours to set, but I still recommend placing wax paper in between layers for stacking.
Recipe Sour Cream Sugar Cookies I
Recipe - Sour Cream Sugar Cookies I
INGREDIENTS:
-1 1/2 cups white sugar
●1 cup butter
●2 eggs
●1 cup sour cream
●5 cups all-purpose flour
●1/2 teaspoon salt
●1 teaspoon baking powder
●1 teaspoon baking soda
●1 (8 ounce) package cream cheese
●2 tablespoons evaporated milk
●1 teaspoon vanilla extract
●1/8 teaspoon salt
●4 cups confectioners' sugar
Vintage Sour Cream Cookies Recipe -2 Ways
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Sour Cream Cookies 2 Ways
These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness. Mom makes these each year and they’re perfect with or without frosting and make a great freezer-friendly holiday cookie! Y'all have to give them a try. They will become a Christmas favorite.
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Ingredients:
2 stick butter cut in small pieces
2 cups sugar
2 large eggs
1 cup sour cream
1 tablespoon baking soda
1 tablespoon almond extract
1 teaspoon cinnamon
1/2 teaspoon salt
4 cups all purpose flour
Beat butter and sugar until fluffy.
Add eggs and beat until smooth
In a separate bowl whisk sour cream, baking soda, almond, cinnamon and salt together.
Add sour cream mixture to egg/sugar mixture and mix until smooth.
At medium spread add the flour 1 cup at a time until all 4 cups are incorporated
Make into dough balls (about 2 tablespoons) and place on cookie sheet 2 inches apart.
If desired push a cherry or cranberry into the top.
Bake 14-16 minutes @ 350°F
You can frost after they cool if you like with your favorite frosting.
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Greg Kantner / Greg's Kitchen
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The Softest Frosted Sugar Cookies Ever
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Here is what you'll need!
The Softest Sugar Cookies Ever
Makes two dozen cookies
INGREDIENTS
Cookies
3½ cups flour
1½ teaspoons baking soda
¼ teaspoon salt
¾ cup sugar
1 cup unsalted butter, at room temperature
1 egg
½ cup sour cream
1 teaspoon vanilla
Frosting
½ cup unsalted butter, at room temperature
2 cups powdered sugar
2 tablespoons milk
PREPARATION
1. Preheat oven to 300˚F (150˚C).
2. In a bowl add the flour, baking soda, and salt and whisk to combine.
3. In a large bowl, add the butter and sugar and cream together using a hand mixer until light and fluffy, about 5 minutes.
4. Add the egg and mix until fully incorporated. Add sour cream and vanilla and mix until creamy.
5. Add the flour mixture, one third at a time, until fully combined. Shape the dough into a rectangle and wrap in plastic wrap.
6. Chill dough for 1 hour in the refrigerator.
7. Remove the plastic wrap from the dough and lightly flour an even surface.
8. Roll out dough about ½-inch thick. Cut out circles using a glass or cookie cutter.
9. Transfer cookies to a parchment paper-lined baking sheet, leaving about 1-inch in between cookies.
10. Bake for 8 minutes until bottom is golden brown, and the top of cookie are pale.
11. Let cookies cool on pan or wire rack.
12. In a bowl, beat the butter until fluffy with a hand mixer. Sift in powdered sugar and mix until incorporated. Add milk and continue to beat until mixture smooth and velvety.
13. Frost cookies and decorate as you wish. Enjoy!
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Frosted Sour Cream Cookies (A Christmas Cookie You'll Love!)
A vintage cookie recipe that's a little weird and a little ugly, but soft, delicious, and a family favorite.
Print it out here:
Old Fashioned Frosted Sour Cream Cookies:
For the cookies:
3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter salted
1 ½ cups granulated sugar
2 eggs
1 cup sour cream room temperature
1 teaspoon vanilla
For the glaze:
1 tablespoon milk
1 cup powdered sugar
dash vanilla
colored sprinkles or sparkling sugar optional
INSTRUCTIONS
1. Combine the flour, baking powder, baking soda, and salt in a large mixing bowl, set aside
2. Beat butter, sugar, and egg with an electric mixer on medium-high speed until fluffy, about 3-5 minutes.
3.Add the sour cream and vanilla and blend on medium-low until combined. Mix in the flour mixture, I cup at a time, until just combined. Dough will be very soft. Cover and refrigerate the dough 1 hour.
4. Preheat oven to 375. Prepare baking sheet with parchment paper or cooking spray. Drop cookie dough by rounded tablespoons 2 inches apart.
5. Bake 10-12 minutes until edges are golden brown. If baking two sheets at a time, rotate halfway through the baking time.
After cookies have cooled completely, mix the glaze by combining all ingredients. Dip cookies in the glaze and sprinkle with sugar or sprinkles. Let dry and store at room temperature until serving.
NOTES
Instead of the glaze, try sprinkling with cinnamon sugar before baking.
To make ahead bake and cool the cookies, then defrost at room temperature before glazing. You can also glaze and freeze, fully assembled!
Lofthouse Cookies (Sour Cream Sugar Cookies)
Copycat Lofthouse Cookies are easy soft sugar cookies with buttercream frosting! This homemade copycat recipe is SO much better than store bought and so easy. It's a sour cream sugar cookie you're gonna love!
Printable Recipe:
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FOR THE COOKIES:
1/2 cup unsalted butter softened
3/4 cup granulated sugar
3/4 cup sour cream room temperature
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
FOR THE FROSTING:
1/2 cup unsalted butter softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1-2 tablespoons milk
Food coloring if desired
Sprinkles
INSTRUCTIONS
Preheat oven to 350°F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid.
Mix butter, sugar, and sour cream in a hand or a stand mixer until smooth. Mix in egg, baking soda, baking powder, salt, and vanilla. Mix in flour until cookie dough forms, being sure to scrape the bottom and sides of the mixing bowl.
Scoop two tablespoons of dough per cookie, placing on the guides on the parchment paper so they are at least 2 inches apart. Use the bottom of a glass to press the cookies flat. (If the cookie dough sticks to the glass, spray it first with nonstick cooking spray for easy removal.)
Bake cookies for 7-9 minutes or until they JUST loose the glossy sheen and are barely light golden around the edges. Do not over bake these! Err on the side of underdone.
Make the frosting: mix the butter and powdered sugar with a hand or stand mixer slowly until crumbly. Add vanilla, salt, and 1 tablespoon of milk and mix until frosting is smooth, adding more milk as needed for spreadable consistency. Tint with food coloring, if desired.
Top each cookie with about 1 tablespoon of frosting. Smooth and sprinkle with sprinkles, if desired.
Store in an airtight container for up to 3 days.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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