Sour Cream Sugar Cookies

People have many preferences for sugar cookies. Some like them really soft and doughy and others prefer a crunch. I like something right in between. Most of all I like the frosting that hardens on sugar cookies because you don’t get anything like it throughout the rest of the year. I made this cookie and frosting recipe last year and couldn’t wait to make it again this year. I hope you like it as much as I do. This is the site where I got the recipe.

Sugar Cookies

Prep: 12 minutes

Cook: refrigerate 1 hour and bake 10-12 minutes

Ingredients:

  • 1 1/2 cups white sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup sour cream
  • 5 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 (8 ounce) package cream cheese
  • 2 tablespoons evaporated milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 4 cups confectioners’ sugar

Directions:

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.

Yields: about 5 dozen

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