These are my all-time FAVORITE sugar cookies to bake. They are THICK, SOFT and hold their shape so perfectly! We love to make these for the kids to decorate as they wish.
My friend Milly shared this recipe with me after she kindly made sugar cookies for Azedah's baptism. When we wanted to do something similar for Maddie's baptism but couldn't afford to pay someone this time, she shared this one with me and I fell in love with it! She also revolutionized my frosting skills when she told me she always uses 1/2 shortening in her buttercream. I love the texture this produces and use this idea to make most of my buttercreams now.
Give it a try next time you want to eat a perfect sugar cookie! You won't be disappointed.
Original recipe found HERE.
Ingredients
- 1 cup butter
- 2 cups sugar
- 2 eggs
- 3 tsp vanilla
- 1 cup sour cream
- 1 tsp salt
- 2 tsp baking soda
- 5 1/2 cups flour
- In a mixer, cream butter and sugar, and then add eggs and vanilla. Add sour cream. Combine salt, soda, and flour, and add to mixture.
- Roll out on floured surface to about 1/4 to 1/3 inch thick. Really. You want them THICK!
- cut into desired shapes
- Carefully transfer to a well greased pan (or a pan lined with parchment paper)
- Bake at 375 degrees for 7-8 minutes
- THEY WILL NOT LOOK DONE BUT DO NOT OVER-BAKE THEM!!!! They will be very pale and have no browning anywhere. If they are golden brown edges you have cooked them too long.
- Wait about 5 minutes and then transfer to a cooling rack to finish cooling. Don't wait too long or they will get too soggy and stick to the paper.
- Once cooled frost to your hearts desire!
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