Recipe by Vino Girl
I lost my grandma about 30 years ago when I was just a little thing, but I make these cookies from her recipe every year. These make very soft, thick, cakey cookies. (It took me a long time to realize that this recipe was not the norm, and that many other people make flatter, crisper sugar cookies!) You can frost them as you wish. I make a buttercream icing for mine. If there is any drawback to these at all, it's that the dough gets a little sticky so it really must be chilled well to be rollable. Both the dough and finished (unfrosted) cookies freeze well. Sometimes I use almond extract instead of vanilla. Bear in mind that these puff up quite a bit so simple cookie cutter shapes work best. Prep time includes chill time.
- 1 cup sugar
- 1 cup butter
- 1 teaspoon baking powder
- 3 cups flour
- 1 teaspoon vanilla
- 2 eggs
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 4 tablespoons sour cream
Directions See How It's Made
- Preheat oven to 350°F.
- Cream sugar and butter.
- Add eggs, sour cream, and vanilla.
- Sift together baking soda, powder, salt, and flour.
- Add the flour mixture to the wet mixture one cupful at a time, mixing well after each addition.
- Refrigerate dough for at least two hours before rolling.
- Roll out the dough on a floured surface, about 1/4" to 1/3" thick.
- Cut with cookie cutters.
- Place cookies on an ungreased cookie sheet.
- Baking time will vary with the thickness and size of your cookies, but they should be baked until they are set, and they usually aren't browned (Mine usually take about 12 minutes, and I cut them on the thick side).
- Cool and frost as desired.
- Number of cookies will vary depending on the size of the cookie cutters used.