After trying several sugar cookie recipes, I am convinced that I have found the
best sugar cookie recipe ever! They’re not too sweet, roll out PERFECTLY (because of a little trick), keep their shape very well, and aren’t too chewy or too crisp. Sounds good, right? They do have a very interesting ingredient for sugar cookies, a half cup of sour cream. I don’t know what it does to the cookies but it works!
I also always use a glaze icing for these cookies. It’s a super easy recipe that pipes and floods well. I think it’s tastier than royal icing and dries with a nice shine, as opposed to the matte finish of royal icing.
Here are the recipes for you:
Vanilla Butter Sugar Cookies
1 cup unsalted butter, softened
1 1/2 cups white sugar
1 egg
1/2 cup sour cream
*Use regular sour cream, not reduced fat!
1 Tablespoon vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions:
Cut butter into cubes and cream together with sugar until light in color. Add egg and mix well. Add sour cream and vanilla and mix well. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Add half of the flour mixture and mix well. Add the remaining flour mixture and mix well.
Divide the dough into fourths and scoop onto wax paper. Make 4 individual packets of dough and wrap up. Place in fridge for 30 minutes to chill.
Preheat oven to 375 degrees.
Open 1 packet of dough and place another piece of waxed paper on top. Roll out dough between the waxed paper. This makes it SO much easier to roll and prevents having to flour your surface and rolling pin. Way less mess to clean up! I usually roll these cookies to about 1/4 of an inch thick. Be sure to keep your packets of dough in the fridge until you’re ready to roll them out.
Cut out cookies and place in freezer for 10 minutes. This step is important because it prevents the cookies from spreading in the oven – it helps them hold their shape well.
Remove cookies from freezer and place on parchment paper lined cookie sheets.
Bake for 7-10 minutes until the edges of the cookies look very slightly brown. Cool completely on counter or wire rack.
*The dough (in an air-tight container) will keep for 2 days in the fridge or in the freezer for a few weeks.
Glaze Icing
2 lbs. powdered sugar
1/2 cup water
1/4 light corn syrup
1 Tablespoon clear vanilla
*I use regular vanilla, but use clear if you’re wanting a white icing
Directions:
Mix all ingredients together on low speed for 3 – 4 minutes using a paddle attachment. Depending on how thick or thin you’d like your icing, you might need to add water. Just add it A LITTLE at a time! Once your icing is mixed, separate into bowls and add the desired coloring.
I usually ice these the day before I want to package them up and leave them out on the counter to set up.
Do you have a favorite sugar cookie recipe? Try these and let me know how it compares!
ETA: I wrapped these up in cute little cupcake boxes (found at good, ol' Walmart!!) for Grayson's preschool teachers. Here is my instagram picture of how they turned out...I LOVE that sweet 4-year-old signature. :)
P.S. I love to answer your questions in the comments but can't reply if you're a no-reply blogger!
Cassie over at Hi Sugarplum! has a great tutorial on how to fix this bloggy problem!
Linking up to:
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