Everyone could use a no roll sugar recipe. I have another one on the blog, but it doesn't use sour cream.
This is the kind of cookie that gets better and better as days go by.
I have to admit, the first day when I made these cookies, I wasn't blown away by them. I gave them another try on day two and they were delicious. They had softened up a bit and the flavor had developed. Same thing on days three and four . . . they were yummy.
They are soft and slightly chewy and have just the right amount of sweetness when topped with a creamy vanilla frosting. I stuck with vanilla extract in both the cookies and frosting, but a little almond extract would also be amazing.
Here are a few tips to have delicious and successful sugar cookies:
1. Don't add too much flour. This dough will be sticky and that's a good thing. It's not meant to be rolled out, so you want it sticky. If you add too much flour, they will be dry.
2. Do not over bake. Get them out of the oven when they still look underdone. If you wait until they look done, they will be dry.
3. When you use a room temperature cookie sheet, you will get thick soft cookies. If you use a warm cookie sheet, that has just come from the oven, your cookies will be more flat.
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1/2 c. unsalted butter, room temperature
2 c. sugar
4 large eggs
2 tsp. vanilla extract
2/3 c. sour cream
1/2 tsp. baking soda
1/2 tsp. salt
3 tsp. baking powder
4 c. all-purpose flour
Preheat oven to 350 degrees. In a large mixing bowl, cream together softened butter and sugar using an electric mixer. Add the eggs and vanilla and mix until just incorporated. Mix in the sour cream. Add the baking soda, salt, baking powder and flour and mix until just combined. Dough will be sticky. Drop by heaping Tablespoons onto a large greased baking sheet, 12 dough balls per baking sheet.
Bake for 10-11 minutes or until edges are lightly golden, do not overbake. Cookies will look underdone. Allow to cool on cookie sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough. When cooled, top with frosting. Makes about 3 1/2 dozen cookies.
Cookie recipe adapted from: The Recipe Rebel
Buttercream Frosting
From: Jenn@eatcakefordinner
2 sticks unsalted butter, room temperature
pinch of salt
2-3 tsp. vanilla extract, to taste
5 c. powdered sugar
milk, only if needed
Combine softened butter, salt and vanilla in a large mixing bowl and beat until creamy. Add powdered sugar, one cup at a time, until you get a thick and creamy frosting. If it's too thick for your liking, you can add a tiny bit of milk. Spread over cooled cookies and garnish with sprinkles, if desired.
