Big Soft Sour Cream Sugar Cookies
"A family favorite at the holidays."
photo by Danielle Lorrene Ba
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Yields:
-
5 dozen
- Serves:
- 60
ingredients
- 1 cup sour cream
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup butter, melted
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 5 cups flour, sifted
directions
- Dissolve baking soda and salt in Sour cream.
- Mix butter and sugar.
- Add eggs and vanilla.
- Mix in Sour cream mixture.
- Slowly add flour, and mix well.
- Chill for at least one hour.
- Roll out and cut with your favorite shapes (Be sure not to roll too thin).
- Bake at 350 degrees for 10 minutes.
- Let cookies cool, and decorate with your favorite Icing(I prefer Royal Icing).
Questions & Replies
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Need to ship cookies to different state, what the best way to do this and the cookies arrive fresh and unbroken?
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I just made these tonight for a cookie baking party tomorrow with my kids and my friend and her kids....the dough is almost like a cake batter consistency?!?!? It’s going to chill over night, but is that normal for this recipe? I haven’t made sugar cookies from scratch since I was like 12 years old and never made it with sour cream, so I’m nervous now.... -
Why have 1 tsp baking soda & 1 tsp baking powder & 1/2 tsp cream of tartar ? Doesn't the cream of tartar and the Baking powder yield = baking soda? I am very very new to cooking. Just wondering if there is some information I'm not understanding. -
Should I use self rising or all purpose flour? Thanks! -
My mother used to add colored sugar to the top as a decoration. However they rise a bit because they are a bit on the cakey side, so some may roll off the top.
see 1 more questions
Reviews
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This is a great recipe! They're a nice, cakey cookie which is what I was looking for. I will recommend using full fat sour cream. I used 1/2 fat and you could definitely taste a bit of a funky flavor but that was my fault. I might add a little bit more sugar next time. They stay nice and soft when you put frosting on them. -
Thank you! This is a long lost family recipe! I tried many sour cream sugar cookie recipes until I found the right one... this is it! THANK YOU!
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Great recipe - very easy and as others have mentioned, it's perfectly moist and has a wonderful cakey texture. -
Wonderful cookies for any reason whether to enjoy with a bowl of fruit or ice cream or for decorating. I have been asked for this recipe countless times. The tip with this dough is that it must be well chilled. I make mine the day ahead. I don't remove it from the fridge until just before rolling it out. Dust your surface, rolling pin and cookie cutters liberally. I roll my dough about 1/4" thick. I bake just until I see the edges just begin to brown. They are tender, delicious and keep very well. -
They are soft and pillowy, like a flat cupcake. The taste is BLAND. They cook okay. I was looking for a new recipe and I will keep looking. Very disappointed.
see 7 more reviews
Tweaks
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Add Nutmeg to taste i use alot because I love it. Also make a second batch with nutmeg and instead of vanilla use anise to taste i use more then the vanilla because it comes out better but that's me.
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I followed the recipe exactly except I added a tsp of almond extract along side the vanilla. The dough was pretty thick to me so I left out the last half cup-ish of flour. Then before I put it in the fridge I heated up the oven and just dropped 6 giant spoonfuls of the dough onto a pan and squished them down a little because I wanted to see how it would turn out and I really wanted a cookie 'right now'. 10 minutes and they were perfect. They were OMG delicious. I also used the rest of a jar of vanilla frosting from the fridge. I still have the rest of the dough in the fridge right now and I probably won't roll it out honestly because I really love the giant, puffy, imperfect style. My boyfriend said "no more sweets!" but when he came home from work I gave him one of these and then he ate the rest before bed and now is picking at the dough so I better bake them now. I was drawn to the recipe because of the reviews but was sucked in by the simplicity of the ingredients and directions. Now ill be forever hooked. Thanks! WAY TOO YUMMY! -
I used a cream cheese frosting instead, simply because I do not like hard icing. The cookies were amazing!!
RECIPE SUBMITTED BY
Self Employed 3D Artist
