I made these about 1/4 of an inch high, and the middles were very soft. Since I used my double T cookie cutter, there were a lot of edges. They were sturdy enough to be picked up and frosted, and the texture was pretty good. They were pretty moist but almost not butter-y enough for me. These were good but I think I prefer sugar cookies without sour cream. I made a whipped cream cheese frosting but I was a little disappointed that the cream mellowed out the cream cheese flavor a lot. Plus, the frosting never hardens enough for the cookies to be stacked. So it was a nice experiment, but I’ll be going back to more traditional sugar cookies.
Soft Sugar Cookies (The Girl Who Ate Everything)
by Alison Tolbert
1 cup sour cream
2 cups white sugar
1 cup butter
1 tsp vanilla or almond extract
6 cups flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
Preheat oven to 350.
Combine sour cream, sugar, butter, eggs, and vanilla. Beat for a 2-3 minutes.
Add dry ingredients and mix well. Let the dough chill in fridge for 25 minutes or until firm.
Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.
Bake until LIGHT golden brown-no more than 10 minutes. When you take them out they will seem underdone but they aren’t. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.
Makes around 4 dozen.
Next time I will make the sugar cookies that went with this frosting! It is from Mel’s Kitchen Cafe.
Whipped Cream Cheese Frosting
*Note: the key to success here is using really soft cream cheese and beating it with the powdered sugar until no lumps remain.
*Makes about 4 cups of frosting
1 (8 oz.) block cream cheese, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cups heavy whipping cream
In a large bowl, combine the softened cream cheese, powdered sugar, salt and vanilla. Mix until very smooth and light and no lumps remain. In a separate bowl, beat the cream to stiff peaks. Add the whipped cream to the cream cheese mixture. Mix until well combined and smooth. Store in the refrigerator for up to one week.