#Sugar cookie recipes with sour cream full#

Place on the baking tray (affiliate) and cook for ten minutes. BAKE: Cut the dough using your desired shape cutter (affiliate), or the open end of a glass cup.ROLL: Turn the dough onto a lightly floured surface and roll (affiliate) 1/4 inch thick, 1/2 inch if you want a thicker cookie.The dough will look crumbly at first, just keep mixing and it will come together. Stir at low/medium speed for another 2 minutes, or until the dough begins to form. MIX: Stir in the egg, extracts, sour cream, and the prepared dry ingredients.Lightly beat eggs in a small bowl, then whisk in sour cream and vanilla until smooth set aside. Mix on medium speed for roughly 2 minutes, or until combined and light and fluffy. Stir flour, baking powder, and salt together in a bowl. CREAM: Combine the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer.DRY: Whisk together the four, baking soda and the salt in a small bowl or large measuring cup.Line two baking trays with parchment paper or a silicone baking mat (affiliate) and set aside for later. PREP: Preheat the oven to 375 degrees.Sour Cream: Normally I would say you can substitute Greek yogurt in place of sour cream.You can also sub out the lemon with almond for a delicious alternative. Extract: I use a combination of vanilla extract with lemon extract.Egg: A large egg acts as a binder and also adds a little fat to help moisten the dough.Do not substitute brown sugar in this recipe. Sugar: White sugar, also known as granulated.More recently I tested the recipe with all butter and get the same results. That’s how my mother in law makes her recipe, and you definitely can make it that way too. Butter: Originally this recipe called for both butter and shortening.You won’t notice too much of a difference. I use unsalted so I can control the amount of salt in the finished product, but have also used salted butter in a pinch. Salt: Omit the salt from the recipe if you plan to use salted butter.

It should also be replaced after being opened for six months in order to keep its optimal freshness.

Baking Soda: Just a reminder to double check the expiration date of your baking soda.

DRY: Whisk together the four, baking soda and the salt in a small bowl or large measuring cup.Set aside for later. So far, all-purpose flour produces the best texture and doesn’t leave the cookie overly dry. PREP: Preheat the oven to 375 degrees.Line two baking trays with parchment paper or a silicone baking mat (affiliate) and set aside for later.

All-Purpose Flour: I’ve made this recipe so many times and have tried many different flour varieties.

Ice cookies when they are cool.This recipe, like many on my site, use mainly pantry staples which means you can make them today! We really love to dip the cookies in a little melted chocolate for an elegant finish that looks bakery worthy with minimal effort. For Icing beat butter in a mixing bowl and gradually add 2 cups of powdered sugar. Cut desired shapes with cookie cutter and bake on a parchment lined baking sheet on 350 for 8-10 min. Roll chilled dough out on floured surface (1/4 inch thick). While the mixer is on low, add the flour mixture until well combined. Add the egg, sour cream and vanilla extract. Using an electric mixer, cream the butter and monkfruit sweetener until well blended. Divide dough in half, wrap in Saran Wrap and chill for an hour (you can freeze dough for later too). Combine the almond flour, coconut flour, baking powder, baking soda and salt in a mixing bowl and set aside. Cut in butter with a pastry blender or fork. Mix flour, sugar, salt and baking soda together in a large mixing bowl.

And…the buttercream icing puts them over the top! The full recipe is below! You’re going to want to add this to your Christmas baking for sure! Be sure to hit the save button and share with a friend! Sour Cream Sugar Cookies 3 1/2 cups flour 1 cup sugar 1 tsp baking soda 1 tsp salt 2 eggs (beaten) 1 cup butter (Cold) 1 cup sour cream 1 tsp vanilla Buttercream Icing: 1/3 cup butter (room temp) 4 cups powdered sugar 1 tsp vanilla 1/4 cup milk or cream Preheat oven to 350 degrees. 🎄Sour Cream Sugar Cookies🎄 This is the BEST sugar cookie recipe there is…that’s no joke! The sour cream makes them so soft.

#Sugar cookie recipes with sour cream full#