Best 19 Sour Cream Sugar Cookies Recipes

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.

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

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.

SOUR CREAM SUGAR COOKIES

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.

BEST SOUR CREAM SUGAR COOKIES

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.

SOFT SUGAR COOKIES WITH SOUR CREAM

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.

AWESOME SOUR CREAM SUGAR COOKIES WITH HOMEMADE ICING

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.

SOUR CREAM SUGAR COOKIES IV

Steps:

• In a large bowl, cream together the margarine and sugar. Beat in the eggs, vanilla and sour cream. Combine the flour, baking powder, salt and nutmeg, stir into the creamed mixture until just blended. Dough will be light and sticky. Cover or wrap dough and chill overnight.
• Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
• Bake in the preheated oven for 8 to 10 minutes, until cookies turn a very light brown. Remove from baking sheets to cool on wire racks.

SOUR CREAM SUGAR COOKIES V

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.

SOUR CREAM SUGAR COOKIES III

Steps:

• Sift flour, baking powder, and salt. Cream butter with sugar, beat in egg, then stir in sour cream and vanilla. Stir in flour mixture 1/3 at a time.
• Wrap dough in wax paper and chill.
• Roll out 1/4 inch thick. Cut out cookies with your favorite cookie cutters. Put on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 minutes.

SOUR CREAM SUGAR COOKIES

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.

SOFT SOUR CREAM SUGAR COOKIES

Steps:

• Cream the butter and the sugar together.
• Add the sour cream.
• Add the eggs and vanilla.
• In a separate bowl, mix the flour, salt, baking powder, baking soda, and nutmeg together. Gradually add the dry ingredients to the egg mixture, mixing gently until you have a soft dough.
• Chill for about 1 hour.
• Roll out on a lightly floured board. These cookies rise a lot, so keep that in mind when rolling out the dough.
• Cut out shapes and place on an ungreased cookie sheet. Preheat the oven to 350°F Bake for 9-10 minutes. The cookies should not brown and will firm up after cooling.
• Decorate with your favorite frosting, glace, or colored sugar.

AUNT GAIL'S SOUR CREAM SUGAR COOKIES

Steps:

• 1. Blend butter and sugar until creamy. Mix in eggs, and remaining ingredients. Sift in enough flour to make it easy to handle, usually 5 to 6 cups.
• 2. Roll out on floured surface, cut with choice of cookie cutter and bake at 350 degrees approx. 8 minutes. Don't over bake and they will stay soft until gone. Frost as you like.

~ SOFT CHERRY FILLED - SOUR CREAM SUGAR COOKIES ~

Steps:

• 1. Prep time does not include chill time.
• 2. If using home made cherry filling. Let it cool before filling cookies. Here's how I made mine : Dump a 15 ounce can of dark sweet cherries & juice in a med saucepan. Add 2 tablespoons sugar, 1/2 tsp almond extract, stir. bring to a boil. Whisk together 1/3 cup water and 2 tablespoons corn starch. Once cherries are boiling, whisk in the cornstarch and when thickened, remove from heat, cover and cool.
• 3. Cookies: In a medium bowl, sift together the flour, salt, baking soda and baking powder. Set aside. In a large bowl, cream together the shortening and sugar. Add the eggs and beat until well incorporated. Beat in the extract.
• 4. Start adding the flour a little at a time alternating with the sour cream - ending with flour. Make sure it's blended well. Refrigerate for at least 3 hours for easier rolling.
• 5. Preheat oven to 350 degree F. Line baking sheet with parchment paper. Roll out desired amount of dough to desired thickness on a lightly floured surface. I used the ring of a large canning jar as I filled my cookies. If just baking to frost you can make them smaller.
• 6. Once I cut the circles I placed them on parchment lined baking sheet. Add about 1 tsp filling and fold over the filling lightly. Crimp edges with a fork or just use your finger tips to enclose. Prick the top with fork tines, or cut a small slit with a knife. I then sprinkled with sugar and baked for 10 - 12 minutes. You want to take them out when just the edges are starting to brown. The top will almost look like it needs to bake longer, but this is when I take them out. They will continue to cook some.
• 7. Place on a cooling rack and repeat with remaining batter. You can use regular pie fillings or just make frosted sugar cookies. These freeze well too. Enjoy!
• 8. I glazed some of my filled cookies with this glaze. 1 cup confectioners' sugar, 1 tsp almond extract or can use vanilla, 3 - 4 tablespoons cream. Whisk until smooth. Glaze when cookies are cool.

AWESOME SOUR CREAM SUGAR COOKIES WITH FROSTING

Steps:

• 1. MAKE COOKIE DOUGH: In large bowl, whisk together flour, baking soda, & salt; set aside. In second large bowl, with an electric mixer, cream the sour cream and butter at low speed; add sugar, eggs, and vanilla & mix until combined. (It's okay if it's a little lumpy as long as no butter chunks are visible.) Gradually add the flour mixture to the sour cream mixture, mixing until well combined. Dough will be sticky. (If cookie dough is too thick for your mixture to handle, you can stir it by hand with a wooden spoon.) Divide dough onto two pieces of plastic wrap; flatten dough, wrap tightly, and refrigerate until chilled, 1-2 hours. (Make ahead tip: Dough may be made to this point and refrigerated for up to 3 days or frozen for up to 1 month.) ROLL, CUT, & BAKE COOKIES: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside. Generously flour your counter or work surface to prevent dough from sticking. Rub flour on the rolling pin. Put one of the chilled pieces of dough on top of the floured surface and sprinkle the top of the dough with more flour. Starting at the center, roll the dough out to one edge; return to the center and roll to the opposite edge. Continue rolling until dough is an even 1/4" thick all over, sprinkling with additional flour, if needed, to avoid sticking. Dip cookie cutter in flour and cut out dough shapes. Transfer dough shapes to baking sheets. Continue rolling dough, cutting shapes, and adding to baking sheets until they are filled. Bake 2 sheets at a time for 8-10 minutes, rotating and switching pans half way through cooking time. Bake them just until they are baked all the way through but haven't started browning on the bottom. If a soft textured cookie is desired, it's very important not to over bake them. Transfer hot cookies to a baking rack to cool completely.
• 2. (Make-ahead tip: Cooled, unfrosted cookies may be stacked in a sealed container and stored at room temperature for up to 3 days, or frozen for up to two weeks.)
• 3. MAKE FROSTING: Combine powdered sugar, softened butter, vanilla, and half of the evaporated milk in a large bowl. Use an electric mixer to combine ingredients on a low speed until its' a thick paste consistency and all of the lumps are gone. Gradually add remaining milk and continue mixing on medium speed until frosting is a smooth, silky, spreadable consistency. If it's still too thick, add more milk 1/2 teaspoon at a time until it's desired consistency. Mix in food coloring, if desired. FROST & STORE COOKIES: Frost each cookie and decorate with sprinkles while frosting is still wet. Leave out to dry for several hours until dry to touch before storing in an airtight container. If stacking frosted cookies, put waxed or parchment paper between layers.

SUGAR FREE SOUR CREAM LINZER COOKIES

Steps:

• In a large mixing bowl , cream together butter and sugar substitute with an an electric mixer. Gradually add egg and vanilla while mixing. Sift together flour, baking powder, and baking soda. Stir in by hand. Finally, stir in sour cream and ground almonds. Divide dough in half and refrigerate for at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• On a well floured surface, roll out each half of the dough to 1/8 inch thickness. Cut out cookies using a 2 inch round cookie cutter. Using a 3/4 inch star or heart shaped cookie cutter, cut the center from half of all the rounds. Place cookies 1 inch apart on an ungreased cookie sheet and bake in preheated oven for 6 to 8 minutes. Remove cookies from cookie sheet and cool on a wire rack.
• To assemble: Stir the spreadable fruit until fruit so it is smooth. Spoon 1/2 teaspoonful of fruit onto each of the cookies without the holes. Set a cookie with a hole on top of the fruit layer. Enjoy!

WEIGHT WATCHERS SOUR CREAM SUGAR COOKIES

Steps:

• Combine the flour, baking powder, salt and nutmeg in a medium bowl and set aside.
• Beat the sugar and butter until light and fluffy using an electric mixer on high speed.
• Beat in the egg white and the vanilla.
• Slowly add the flour mixture and the sour cream alternately and beat until just blended.
• Shape into a disk, wrap and refrigerate until firm, at least 1 hour.
• Preheat oven to 350 degrees.
• Spray 2 large baking sheets with nonstick spray.
• Set a large rack over a sheet of wax paper.
• On a lightly floured surface, roll the dough to a thickness of 1/4 inch.
• Using a 2 1/2 inch leaf-shaped cookie cutter, cut out the cookies rerolling the scraps to make a total of 28 cookies.
• With a spatula, place the cookies 1/2 inch apart on the baking sheets.
• Bake until the cookies are lightly browned at the edges, 12-15 minutes.
• Transfer the cookies to the rack and cool completely.
• To make the frosting, combine all the ingredients except the colored sugar (if using) in a bowl.
• Use a spoon to drizzle the frosting over the cookies and sprinkle with colored sugar.
• Let stand until the frosting is set, about 20 minutes.

KANDI'S SOUR CREAM SUGAR COOKIES

Steps:

• 1. Pre-heat the oven to 350 F Beat the butter until fluffy. Add the Sugar, 3 Eggs, and Vanilla. Cream together until well blended. SET ASIDE.
• 2. In a separate bowl mix the flour, baking powder & baking soda together. FOLD INTO THE CREAMED MIXTURE.
• 3. Chill the dough for an hour. Divide the dough into 3 or 4 parts whichever is easy for you. Sprinkle with maybe a tablespoon of flour onto each side of the dough, enough flour to make it easy to work with without adding too much more flour; fold the dough over a few times before rolling out a 1/4 inch thick, and cut with a cup or your festive shaped cookie cutters.
• 4. Place the cut cookies onto an UN-greased cookie sheet or one covered with parchment paper. Bake 8-12 minutes, in 350 F preheated oven. DO NOT OVER BAKE. Bake until lightly browned on the bottom of the cookies. Place baked cookie on to cooling rack, and top with your favorite frosting recipe.

SOUR CREAM SUGAR COOKIES II

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.