Sour Cream Sugar Cookies

Total Time
25mins
Prep 15 mins
Cook 10 mins

These sound like they'll be great - I plan to try them for a cookie exchange.

Ingredients Nutrition

Directions

  1. Combine baking soda and sour cream.
  2. Cream butter and sugar.
  3. Add eggs, one at a time, blending well after each.
  4. Blend in vanilla.
  5. Blend in sour cream and baking soda.
  6. Combine baking powder and flour and add to sour cream mixture.
  7. Refrigerate until easy to handle, usually at least an hour.
  8. Roll out dough about 1/2 inch thick and cut into shapes.
  9. Bake at 325º for 8-10 minutes, or until light brown.

Reviews

(6)
Most Helpful

These were delicious! Verry verrry good! They were soft and chewy, even after we froze the extras for a few weeks and ate them later. The only problem we had was the dough rolling stage. We had to mix in a lot more flower before the dough became unsticky and solid, even though we'd left it in the fridge for a LONG time. So less than five stars for difficulty, but most definetly a recipe I'll use again and again because the taste is worth a little trial.

KitchenQuartz July 16, 2008

These cookies never set after 2 hours in the freezer. They made a big gloppy mess. I had to throw the dough away. They were terrible.

SeansGirl79 December 11, 2005

These are lovely little biscuits, a bit like scones, so good with a little jam or alone if you make them bitesize. Very easy to make - I added cinnamon to one half of the batch as Charishma did and these ones are especially nice. Think they'd be excellent with almond flavoring aswell. Thanks for a simple adaptable recipe!

Cat R. September 03, 2005

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