This is a simple recipe for a simple sugar cookie. These Sour Cream Sugar Cookies are soft and keep amazingly well in an airtight container. At Christmastime we always make a big batch and leave them unfrosted until we’re ready to eat them. We do usually decorate a large platter for guests and always leave some for Santa on Christmas Eve.
To frost them, I use a thin coat of canned whipped frosting that I color with gel food coloring, any icing you like may be used though. I found this recipe in an old Woman’s Day magazine at my Gramma’s house years and years ago and I’ve never made another sugar cookie recipe since.
- 6½ c all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ c butter, softened
- 2½ c sugar
- 4 large eggs
- ½ c sour cream, heaping ( so in actuality it’s more like ⅔ of a cup)
- 3 tsp pure vanilla extract
- Combine flour, soda and salt in bowl and set aside.
- In bowl of electric mixer, combine butter and sugar, beat until light and fluffy.
- Beat in eggs one at a time then sour cream and vanilla.
- Gradually add flour mixture to butter mixture and beat just until blended.
- Dough should be fairly stiff.
- Divide dough into quarters and flatten. Wrap in plastic wrap and chill overnight.
- Preheat oven to 350 degrees.
- On lightly floured surface, roll dough to ½” thickness. Use large 2 – 3″ cutters to cut out shapes. Or, trace around rim of drinking glass for ornament shapes.
- Bake cookies 2″ apart on parchment-lined sheets, in preheated oven, for 8 – 10 minutes, until edges are just starting to color.
- Cool cookies and store in airtight container up to 1½ weeks.
- Decorate before serving.
I found an old photo from 2007 of the kids decorating their cookies! I love doing this with them every year!