Sour Cream Sugar Cookies Iii 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).

GRANDMA'S SOUR CREAM SUGAR COOKIES

Steps:

• In a large bowl with an electric mixer, beat butter and sugar on high until creamy.
• Add eggs, vanilla, and sour cream and beat until smooth.
• Add baking soda, baking powder and flour and beat on low until combined -- dough will be soft, almost like cake batter. THIS IS FINE.
• Preheat oven to 350 degrees F and line baking sheets with parchment paper. Drop by heaping tablespoonfuls onto baking sheets 2-3 inches apart and bake for 10-12 minutes, until edges are golden and centers are set.
• FrostingWith an electric mixer, beat butter until smooth. Add sugar, vanilla and milk and beat until smooth, adding additional sugar or milk to reach desired consistency (you don't want it too thin!).
• Color if desired and spread on cooled cookies.

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.

OLD-FASHIONED SOUR CREAM SUGAR COOKIES RECIPE

Steps:

• Cream together white sugar, butter or margarine, vanilla, and eggs. Add sour cream.
• Mix together flour, 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). Divide the dough into thirds and place 1/3 onto wax paper. Roll the dough out, in-between the wax paper, to 1/4 inch thick. Repeat with the remaining dough.
• Place dough back into the refrigerator, between the wax paper and on cookie sheets, until you're ready to bake. Cut out cookies. Add sprinkles, if desired.
• Bake on cookie sheet, with silicone mat, for 10 - 12 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

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.

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.

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.

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.

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:

• In a med.
• bowl, combine the flour, baking powder, baking soda, nutmeg, and salt.
• In a large bowl, cream sugar and butter, beating until fluffy.
• Add the sour cream, egg, and the lemon extract and beat well.
• Stir in the flour mixture.
• Cover and refrigerate for 1 hour or until thoroughly chilled.
• Preheat the oven to 375°F.
• Take out 1/3 of the dough.
• Return rest to fridge.
• On a lightly floured surface, roll out dough to 1/4-inch thickness and cut into shapes with cookie cutters.
• Using a spatula, transfer the cookies to ungreased cookie sheets, placing them 2 inches apart.
• Bake for 8 to 10 minutes or until the edges are lightly browned.
• Remove cookies and cool on wire racks.
• Repeat with remaining dough.
• Store cookies in an airtight container.
• These freeze well also.

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

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.

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 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.