Soft Sour Cream Sugar Cookies

Lofthouse Cookies (Sour Cream Sugar Cookies) Crazy …

WebMar 19, 2024 · 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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Soft Sour Cream Sugar Cookies, Sugar Cookie Tree Baker …

WebMar 19, 2024 · In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the soft butter (113 …

1. In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter, granulated sugar, and lemon zest (if using) together until lightly fluffy. Mix on medium/high speed for about 45 seconds-1 minute. You don't want to cream too much or the cookies won't hold their shape as well when baked.
2. Add the egg and sour cream into the mixing bowl and mix until absorbed. Add the baking powder and salt and mix until absorbed.
3. Add the flour into the mixing bowl and mix until it is just absorbed. You don't want to mix too much once the flour is added. The dough will be sticky.
4. Divide the dough in half and transfer each half onto a piece of parchment paper. Top each half of dough with another piece of parchment paper. Use a rolling pin to roll the dough out between the parchment to a little thicker an 1/4" thick. I like to go in between 1/4" and 1/2" thick to keep the cookies super soft.

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