Soft Sour Cream Sugar Cookies

Soft Sour Cream Sugar Cookies Mel's Kitchen Cafe

WEBDec 9, 2015 · Instructions. In a large bowl with a handheld electric mixer (or in an electric stand mixer), cream together the butter and sugar for a …

1. In a large bowl with a handheld electric mixer (or in an electric stand mixer), cream together the butter and sugar for a minute or so. Add the eggs and vanilla and mix until well-combined.
2. Add the flour, baking powder, nutmeg (if using) and salt. Mix until combined; the mixture will be in little pieces.
3. In a separate bowl, stir together the sour cream and baking soda. The sour cream may foam a bit - that's totally normal.
4. Add the sour cream mixture to the cookie dough and mix until combined. Don't overmix - just until it is smooth and looks like sugar cookie dough.

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Lofthouse Cookies (Sour Cream Sugar Cookies) Crazy …

WEBJun 13, 2023 · Mix butter, sugar, and sour cream with a hand mixer or the bowl of a stand mixer on medium-high speed until smooth. Mix in egg, …

1. Preheat oven to 350°F. Line two cookie sheets with Reynolds Kitchens Parchment Paper with SmartGrid.
2. Mix butter, sugar, and sour cream in a hand or a stand mixer until smooth. Mix in egg, baking soda, baking powder, salt, and vanilla. Mix in flour until cookie dough forms, being sure to scrape the bottom and sides of the mixing bowl.
3. Scoop two tablespoons of dough per cookie, placing on the guides on the parchment paper so they are at least 2 inches apart. Use the bottom of a glass to press the cookies flat. (If the cookie dough sticks to the glass, spray it first with nonstick cooking spray for easy removal.)
4. Bake cookies for 7-9 minutes or until they JUST loose the glossy sheen and are barely light golden around the edges. Do not over bake these! Err on the side of underdone.

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The Best Sour Cream Sugar Cookies Fabulessly Frugal

WEBJan 4, 2022 · Instructions. In a large bowl or stand mixer, combine the sour cream, sugar, butter, eggs, and vanilla or almond. Beat for 2-3 minutes. …

1. In a large bowl or stand mixer, combine the sour cream, sugar, butter, eggs, and vanilla or almond. Beat for 2-3 minutes.
2. Add the flour, baking powder, baking soda, and salt. Mix just until combined. Dough will be thick and sticky. Divide dough in half and place each half on a large piece of plastic wrap. Press and flatten the dough into a disc, then wrap and cover it with the plastic wrap. Another option is to place the dough between two pieces of parchment or waxed paper, then roll dough out to ¼-inch thick while between the paper. Place dough in the refrigerator to chill for at least 30 minutes.
3. Preheat oven to 350° F. Line cookie sheets with parchment paper or silicone baking mat.
4. If not rolled out already, flour the working surface and rolling pin. Roll dough to ¼ inch thick and use cookie cutters to cut out desired shapes. Carefully place cut-out cookie dough on prepared cookie sheets. Repeat with the dough scraps, until dough is used up. Keep other half of dough chilled until ready to use. Be careful not to over-flour, especially as you are rolling out the scraps. The less flour you use, the softer the cookies will be.

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