Time 1h30m Yield about 4-1/2 dozen. Number Of Ingredients 14 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.
Yield 30 Number Of Ingredients 14 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.
Time 30m Yield 60 Number Of Ingredients 9 Steps:
Sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and sour cream. Gradually mix in the sifted ingredients until just blended. Cover or wrap dough and chill overnight. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 30m Yield 3-1/2 dozen. Number Of Ingredients 11 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.
Time 35m Yield about 9 dozen. Number Of Ingredients 12 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.
Time 2h20m Yield 5 dozen, 60 serving(s) Number Of Ingredients 8 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).
Yield 48 Number Of Ingredients 8 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.
Time 30m Yield 2 dozen. Number Of Ingredients 10 Steps:
In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and nutmeg; gradually add to creamed mixture and mix well., Divide dough in half. Shape one half into a 5-in.-long roll. Wrap in plastic; place in a resealable plastic freezer bag. May be frozen for up to 3 months. Cover and refrigerate remaining dough for 1 hour or until easy to handle., On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired., Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Cool for 1 minute before removing to a wire rack to cool completely., To use frozen cookie dough: Remove dough from the freezer 1 hour before baking. Unwrap and cut into 12 slices. Place 1 in. apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired., Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.
Time 2h25m Yield 6 Number Of Ingredients 13 Steps:
Beat white sugar and 1 cup butter together with an electric mixer in a large bowl until creamy. Add eggs 1 at a time, beating well after each addition. Beat sour cream and 2 teaspoons vanilla extract into butter mixture. Stir flour, baking powder, and baking soda together in a bowl. Add flour mixture to sour cream mixture and stir well. Cover bowl with plastic wrap and refrigerate for at least 2 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets. Roll cookie dough out on a floured surface to 1/4-inch thick. Cut into 3-inch round cookies and place onto prepared baking sheets. Bake in the preheated oven until cookies spring back when lightly touched in the center, 10 to 12 minutes; transfer to wire racks to cool completely. Beat 1/3 cup butter, confectioners’ sugar, milk, 1 1/2 teaspoons vanilla extract, and salt together in a bowl until smooth. Spread frosting over cooled cookies.
Time 1h50m Yield 4 1/2 dozen, 54 serving(s) Number Of Ingredients 13 Steps:
In large mixing 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-inch thickness. Cut with a floured 3-inch heart-shaped cookie cutter or the cutter of your choice. Place 1 inch apart on baking sheets lightly coated with cooking spray. Bake at 350 degrees for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely. For frosting, in large mixing 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.
Time 1h12m Yield 2 dozen Number Of Ingredients 14 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.
Time 40m Yield 60 cookies Number Of Ingredients 8 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.
More about “sour cream sugar cookies v recipes”
Time 32m Yield 30 serving(s) Number Of Ingredients 9 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.
