Sugar cookies are something that I don’t make too frequently around here. I only make them for special occasions. First, they take some time, and second, they are just too yummy to have only a few and I end up eating way more than my share.
I hadn’t even thought about sugar cookies this Valentine’s and my daughter mentioned yesterday that “we need to make sugar cookies”. What a great idea!
This recipe is a long time family favorite recipe from my sister Bonnie. It has sour cream in it, yes sour cream. A yummy moist, flaky sugar cookie.
Bonnie’s Sugar Cookies
- 1 cup shortening or butter
- 2 cups sugar
- 2 eggs
- 1 cup sour cream (or plain yogurt can be used)
- 1/2 tsp. soda
- 1 tsp. vanilla
- 4 tsp. baking powder
- 4 1/2 cup flour
- 1/2 tsp. salt
- 1/3 cup salted butter, at room temperature
- 2 1/2 cups powdered sugar
- 1/2 tsp vanilla or almond extract
- 2 1/2 – 3 Tbsp milk
- food coloring, optional
In a bowl combine the dry ingredients and set aside.
In a mixing bowl add butter, sugar, eggs (mixing after each egg), soda and vanilla.
Cream together until fluffy, about 3 minutes.
Add the flour mixture slowly.
Blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl.
The dough will be sticky. Cover the bowl with plastic wrap and refrigerate for a few hours or chill in the freezer for 5-10 minutes. (Don’t forget about it in the freezer or you will have dough too stiff to roll out).
Preheat your oven to 350 degrees.
Take 1/2 of the dough out of the bowl and place it on a piece of parchment paper. Put the other half back in the fridge.
Lightly flour the surface and roll out the dough to about 1/3 inch in thickness.
Cut out desired shapes using a cookie cutter, and carefully place on a parchment lined cookie sheet.
Once cut out and laid on a cookie sheet place the cookie sheet in the freezer for about 2-4 minutes depending on the size. This really helps the cookies keep their shape. Once they have chilled for a few minutes, pop them in the oven.
Baking times really depend on size of cookie. Simply turn your oven light on and start the timer for eight minutes. Check them then and add a minute or two as needed. I like my cookies to be really soft so I pull them about just when I notice the “moist” look of the dough is gone on top or if I notice any bit of golden on the bottom.
After removing them from the oven, let them sit on the warm pan for a minute or two. This gives them a minute to firm up and bakes just a bit more.
Carefully grab the edges of the parchment paper and slide them off, parchment paper and all, onto wire cooling racks. Using a spatula often squishes them, or even breaks them.
Once the cookies are cool, use a spatula and gently stack them.
Mix the frosting and have fun decorating!
To freeze cookies: simply place in airtight container.
- The cookies taste better the next day, or even several days later. Store in airtight containers and enjoy!
- For a great tip on getting all your cookies a consistent thickness, check out this great blog post.