Sugar Cookies
User Reviews
4.1
Sugar Cookies
Description
The Sugar Cookies recipe uses a base of sour cream and butter blended with sugar and eggs, which produces a moist and tender dough. Almond extract adds a delicate nutty aroma that distinguishes these cookies. The dry ingredients include flour, baking powder, baking soda, and salt, which contribute to the proper rise and texture. After mixing, the dough chills to firm up, making it easier to roll and cut into shapes without sticking.
The chilled dough is rolled to about a quarter-inch thickness, then cut with cookie cutters into desired forms. Cookies are baked for about 8-10 minutes until they develop a light golden color but remain soft inside. This short bake keeps them moist rather than dry and crisp.
The cookies can be topped with buttercream frosting made from butter, powdered sugar, almond extract, salt, and heavy cream, adding a creamy and sweet finishing touch. These sugar cookies are suitable for celebrations, cookie exchanges, or everyday treats.
The original notes suggest rolling dough between parchment or wax paper to ease rolling and chilling the dough for firmness. The cookies may appear underbaked on removal but firm up when cooling, which helps maintain their soft texture.
Ingredients
- 1 cup sour cream
- 2 cups white sugar
- 1 cup butter unsalted
- 4 egg
- 1 teaspoon almond extract I like almond, or vanilla
- 6 cups flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Buttercream Frosting
- 1 cup butter
- 4 cups powdered sugar
- 1/4 /4 tsp salt
- 1 tsp almond extract
- 1/3 /3 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees.
- Combine sour cream, sugar, butter, eggs, and vanilla/almond extract. Beat for 2-3 minutes.
- Add dry ingredients and mix well. Add a little flour so at a time so that it's not sticky and is managable. Wrap dough in plastic wrap. Let the dough chill in fridge for 25 minutes or until firm. Note: I trick I started doing is placing some of the dough in between two sheets of parchment or wax paper and rolling it out to the desired thickness. Put the sheets in the fridge until firm then when ready start cutting into shapes with cookie cutters.
- Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.
- Bake until LIGHT golden brown about 8-10 minutes. When you take them out they will seem underdone but they aren't. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.
- For the Buttercream Frosting:
- In a mixing bowl, cream butter until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.
Notes
- Rolling the dough between sheets of parchment or wax paper helps to roll out evenly and prevents sticking.
- Chill the dough until firm before cutting shapes to maintain clean edges.
- Cookies may look slightly underbaked right out of the oven but will firm up as they cool, remaining moist inside.
User Reviews
Overall Rating
4.1
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