Best 6 Soft Cherry Filled Sour Cream Sugar Cookies Recipes

CHERRY-FILLED COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs, buttermilk and vanilla; mix well. Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Cover and chill for 1 hour or until firm. , Divide dough in half. On a floured surface, roll each portion to 1/8-in. thickness. Cut with a 2-3/4-in. round cutter. Place half of the circles 2 in. apart on greased baking sheets; top each with a heaping teaspoon of pie filling. Cut holes in the center of remaining circles with a 1-in. round cutter; place over filled circles. Seal edges. , Bake at 375° for 10 minutes or until golden brown. Cool on wire racks.

OLD FASHIONED SOUR CREAM COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and creamy. You can use a stand mixer fitted with a paddle attachment or a large bowl and electric hand mixer.
• Add the sour cream, eggs, and vanilla. Beat well, stopping to scrape the bottom and sides of your bowl, to incorporate ingredients until smooth.
• Add the flour, baking soda, baking powder, and salt and beat on low until dry ingredients are combined.
• The dough will be very soft and this is what we're looking for. Refrigerate overnight.
• Preheat oven to 350°F. Portion cookies using a tablespoon or cookie scoop. Portion cookies and roll into a ball between hands. Add cookie balls to a greased baking sheet.
• Bake for 11-12 minutes until the center is set and the edges are just starting to turn a light golden brown.
• Cream the butter in a large bowl using a stand mixer with a paddle attachment or a hand mixer.
• Add the powdered sugar and mix on low-speed until all of the sugar is combined.
• Add in milk, 1 Tbsp at a time and vanilla extract to reach desired consistency.

BIG SOFT SOUR CREAM SUGAR COOKIES

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).

SOUR CREAM SUGAR COOKIES I

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.

~ CHERRY FILLED COOKIES ~ SOFT

Steps:

• 1. Sift together flour, salt, baking powder. Set aside. Cream together shortening, butter, sugar until fluffy. Beat in egg and vanilla. Beat in flour, then milk. Chill covered for 25 minutes.
• 2. Roll out half dough to about 1/8 inch on well floured surface. If too sticky add a little more flour. Just make sure your surface is well floured...you can always dust extra off cookie. Cut with 3 inch cookie cutter. I made mine larger, therefore less cookies. Place cookies 1 inch apart on ungreased baking sheet or as I did on parchment paper. Add 1/2 - 1 tablespoon cherry filling. Roll out remaining dough and cut tops for filled cookies.
• 3. Crimp with fork tines around edges. Cut a slit on top to release steam or poke with tines of fork.
• 4. Bake at 375 degree F for 12 - 15 minutes or until starting to turn golden on edges. Cool on cooling rack. Store in container with lid.

RAISIN-FILLED COOKIES

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.