Tender, simple sugar cookies kept soft with the addition of sour cream. These cookies come together quickly, roll out easily and bake up beautifully.
Today is the final day of Christmas Cookie Week.....
A huge thank you to Ellen at Family Around the Table and Christie at A Kitchen Hoor’s Adventures for hosting #ChristmasCookiesWeek. They are going to need some R&R after all the work they did this year to make this event a success. Ellen began working months ago, lining up sponsors and arranging for a fantastic giveaway for our readers. You can learn all about that and enter to win a prize at my Welcome Post.
Today I am featuring cookie cutters that I received from Ellen, who owns Yum Goggle. Yum Goggle is a website that showcases recipes from food bloggers from all over the world and puts them into on location. If you are looking for a recipe of any sort, this should be your first stop.
I'm also featuring another sponsor, Sprinkle Pop. This company has an amazing selection of sprinkles for every season, every holiday and every occasion. You really need to check them out.
I like making sugar cookies during this busy time of year. Not only are they classic Christmas Cookies but they can be made in stages, whenever you have a few extra moments in a day. You can make the dough and leave it in the refrigerator for several days if you want.
When you find yourself with free time, take the dough out of the refrigerator, roll it, cut it out and place it in the oven. They only need about 10 minutes to bake. Once they are baked, let them cool and they can be kept in the freezer for up to a month before decorating.
Really short on time? Do what I did....heat up a little white corn syrup, brush it onto the cookies and lay on the sprinkles. No frosting. No decorating. No hassle.
Let's see what the others are sharing for the final day of Christmas Cookie Week.........
- Chocolate-Dipped Almond Biscotti by House of Nash Eats
- Andes Mint Cookies by Daily Dish Recipes
- Brownie Cookies by Books n' Cooks
- Bubble Light Sugar Cookies by A Kitchen Hoor's Adventures
- Chocolate Cutout Sugar Cookies by Everyday Eileen
- Chocolate Dipped Chocolate Madeleines by Family Around The Table
- Christmas Ornament Cookies by Karen's Kitchen Stories
- Christmas Tree Meringue Cookies by The Redhead Baker
- Classic No Bake Cookies by Corn, Beans, Pigs & Kids
- Eggnog Snickerdoodle Cookies with Eggnog Glaze by Love and Confections
- Figgy Pudding Thumbprints by Cindy's Recipes and Writings
- Frosted Chocolate Cherry Almond Bars by YumGoggle
- Cream Cheese Buttons with a Dark Chocolate Drizzle by Kate's Recipe Box
- Gingerbread Cookie Stars by The Freshman Cook
- Holiday Lights Sugar Cookies by Palatable Pastime
- Lemon Snowdrops by Jolene's Recipe Journal
- Merry Moose Cookies by Strawberry Blondie Kitchen
- Not Your Grandma’s Sugar Cookies by Girl Abroad
- Ooey, Gooey Gingerbread Bars by Culinary Adventures with Camilla
- Pecan Shortbread Trees by Red Cottage Chronicles
- Perfectly Soft Chocolate Chip Cookies by Tip Garden
- Peppermint Meltaway Cookies by Soulfully Made
- Sour Cream Cookies by Grumpy's Honeybunch
- Sour Cream Cut Out Cookies by A Day in the Life on the Farm
- Spiced Chocolate Cut Out Cookies with Marble Glaze by The Baking Fairy
- Sweet Potato Pie Cookies by Kelly Lynn's Sweets and Treats
- Whoville Christmas Wreath Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Don't forget to stop by and enter the drawing before it is too late. I will be back tomorrow to share a German Dinner that we had to celebrate St. Nick's Day.
#ChristmasCookies, #cookies, #cutcookies, #sugarcookies,
Baking, Cookies, Christmas
American
Sour Cream Cut Out Cookies
Tender, simple sugar cookies kept soft with the addition of sour cream. These cookies come together quickly, roll out easily and bake up beautifully.
ingredients
2 3/4 c. flour
3/4 t. baking powder
1/4 t. baking soda
pinch of salt
1 1/4 c. sugar
2 sticks butter, softened
1/3 c. sour cream
1 egg
1 t. almond extract
2 T. corn syrup
asst. sprinkles of choice
instructions
Whisk together the flour, baking powder, baking soda and salt.
In large bowl of stand mixer, cream the butter, sugar, sour cream, egg, and almond extract until well combined. Turn speed to low and gradually add in flour mixture, just until combined. Divide dough in half, form into two discs, wrap in plastic wrap and refrigerate for several hours or up to 3 days.
Roll one dough portion, on a lightly floured surface to 1/4" thickness. Cut into desired shapes using cookie cutters. Place onto baking sheets lined with parchment or silicone mats and bake in a preheated 350* oven for 8-10 minutes, until the bottom of each cookie is golden brown.
Let cool on cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Place the syrup in a microwave safe bowl and heat for 30 seconds on high. Brush onto the cooled cookies, one at a time, and sprinkle with desired colored sugars or decorative sprinkles.
NOTES:
Adapted from a recipe found at Cuisine at Home, Holiday Cookies.
Property of A Day in the Life on the Farm
Created using The Recipes Generator
I love sugar cookies and my daughter adores decorating them this time of year - I haven't tried a sour cream version yet, these look lovely!
ReplyDeleteHow fun! I love the idea of not using frosting. I'll definitely give that a try soon. Thanks for sharing.
ReplyDeleteEasy peasy Cam....very necessary this time of year.
DeleteI've got some sour cream left over from another recipe. I think these cookies just might be the thing!
ReplyDeleteThey are delicious Karen.
DeleteI like the idea of freezing some of the dough and making these any time!
ReplyDeleteYes, and I also used some of the dough that I saved for thumbprints. That recipe is coming up next week.
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