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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Candy Cane Snowball Cookies

Candy Cane Snowball Cookies

Christmastime is my favorite time of year! I love that everyone smiles a little more, there are decorations everywhere, and best of all….the taste and smell of Christmas cookies and goodies. Growing up my mom always made several baked goodies to give away to neighbors and friends. I like to do the same. Last year I made candy cane snowball cookies, peanut butter chocolate fudge. and Trisha Yearwood’s crockpot chocolate candy. I didn’t have a chance to post these last year, but they are some of my favorite holiday goody recipes so I thought I would add them now before I add my holiday treats for this year.

These candy cane snowball cookies are a classic. I love the cookie dough texture with the added crunch and flavor of peppermint. I hope you enjoy them as well. I got this recipe from THIS WEBSITE.

Prep: 15-20 minutes

Bake: 10-12 minutes

Ingredients:

  • 3 c. powdered sugar, divided
  • 1 1/4 c butter, softened
  • 1 t. vanilla
  • 1 t. peppermint extract
  • 1 egg
  • 3 c. flour
  • 1 T. baking powder
  • 1/2 t. salt
  • 3/4 c. finely crushed candy canes, divided
  • 1/2 c. granulated sugar
  • 2-3 T. milk

Directions:

In a mixing bowl, beat 1 1/2 cup powdered sugar and butter until fluffy. Add vanilla and egg and beat until combined. In another bowl mix flour, baking powder, and salt. Add this mixture to the butter/egg mixture and beat until combined. Stir in 1/2 cup of the crushed candy canes.  (I crushed the candy canes by putting them in a ziploc bag and using a rolling pin). Roll the dough into small teaspoon size balls. Lastly, roll balls through granulated sugar to coat and place on baking sheet. Bake at 350 degrees for 10-12 minutes. Cool.

While the cookies are baking you can make the glaze. Stir together the remaining 1 1/2 c. powdered sugar with 2-3 T. of milk. Add just enough milk to form a thick glaze. Drizzle over cooled cookies and top with remaining crushed candy canes immediately.

Happy Holiday Eating 🙂