I found this recipe via Blue Cricket Design and had to try it, as I’d never made sugar cookies with Sour Cream in them before. I have to say, they were SUPER YUM, and if you like to bake (or maybe even just like to eat cookies) you should try it!
Read her original post on the recipe here.
You will need:
- 5 Cups Flour
- 1½ Cups Sugar
- 1 Cup Melted Butter
- 1 Teaspoon Vanilla
- 2 Eggs
- 1 Cup Sour Cream
- ½ Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
*Note, I recently learned that if you end up using Self Rising Flour, you should not add the baking powder or salt, as those come premixed. You will need them if you use regular baking flour.
Combine Flour, Salt, Baking Powder, and Baking Soda in a bowl.
In a separate bowl, blend together the Sugar, Butter, Vanilla, Eggs, and Sour Cream until smooth. Pour the wet ingredients into the dry ingredients and then mix together until you have a well blended dough ball.
Wrap the ball in plastic wrap and place in the fridge for 2 or 3 hours or until firm. (I only left it about an hour and a half or so. What can I say-I’m impatient!)
When making your shapes, make sure to roll out the dough pretty thick, about a half inch or so.
Bake at 375° for about 10 minutes (adjust time as needs be.) You want the cookies to be about the same color as the uncooked dough.
After the cookies melt, heat can of pink frosting into a bowl, dip the cookies into the melted frosting and let them drizzle off. Add sprinkles or other pretty things to the top, and serve!
It made about 16 Large cookies the first time I made this recipe, and 46 small ones when I made it again last night. The best part? As long as you keep them wrapped, they stay nice and moist! They were delicious!