Recipe: Sugar Cookies
Summary: December 18 - A Cookie A Day Until Christmas! You know how much I love my friend Jamie? It’s because of these cookies. You may never eat a more delicious sugar cookie – delicate and soft. The dough is very sticky and it’s a little like trying to roll out cake batter. It’s worth the trouble, I promise.
- 1 cup butter
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla
- 3 cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup sour cream
- Cream butter and sugar. Add eggs, one at a time, mixing well. Add vanilla.
- Combine dry ingredients together. Add the dry ingredients to the butter mixture, a little at a time, alternating with the sour cream.
- Chill 3 – 4 hours or overnight. Even when chilled, this dough is tricky to work with and the shapes get distorted when transferring to the baking sheet.
- To keep the shapes “in shape”, roll out dough between sheets of parchment paper, about ½” thick. Don't be shy with the flour. Place on a cookie sheet and chill sheets of rolled cookie dough for 1-2 hours. Cut in desired shapes, leaving 1 – 2” between each cut out. Remove excess dough from parchment paper, leaving the shapes in place. Bake for 8 – 10 minutes at 350°. Frost and decorate as desired.