Saturday, May 31, 2008

Best Sugar Cookies Ever

Another family favorite. Sour Cream Christmas Sugar Cookies.
Despite the name, they can be made at times other than Christmas. These sugar cookies are so thick and fluffy, you'll never want a flat crunchy one again. These cookies freeze well and this recipe is very easy to double, or even triple. :D

What you'll need:

1 cup butter (or margarine, or such)
1 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon baking soda and baking powder. You need one of each.
1/2 teaspoon vanilla
4 cups all-purpose flour or the like
colored sugar, sprinkles and red hots or any other similar things for decorating. (Optional but fun!)

Electric mixer (can do it by hand, just takes longer), a sifter or a fine mesh strainer, or a whisk in a pinch, a refrigerator(to chill the dough), a rolling pin, cookie cutters or a knife to cut shapes out, a couple cookie sheets for baking, wire racks for cooling, and zip bags or glad ware for storage. Plastic wrap, two mixing bowls and a wooden spoon.

How To:
Cream the butter and sugar. Then blend in the sour cream, eggs and the vanilla (sometimes I add an extra splash of vanilla). If you're lucky and have a stand mixer you can start sifting while its still mixing. Me, I haven't earned my KitchenAid yet so I'm the stand for the hand mixer. Once you're done blending, sift together the flour, and baking soda and powder (1 tsp of each!). Slowly add the dry mix into the bowl with the wet ingredients. Use the mixer as long as possible, but it will get too stiff for it and you will have to mix in the remaining dry mix my hand with a spoon or your fingers. Wrap up the dough in plastic wrap and chill in the fridge for two hours.
Roll out the dough until it is about 1/3 of an inch thick. Cut out into desired shapes, decorate as you please with the sprinkles, colored sugar and red hots (we usually use them for the eyes and buttons on gingerbread shaped cookies).
Bake in a preheated 375 degree oven for about 9 minutes. Watch them after 5! Leave on the cookie sheet for about a minute then transfer to the wire racks to cool. Make sure to let the cookie sheets cool in between batches otherwise the cookies could cook unevenly.


* Will add photos after I make them this weekend.

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