Big Soft Sour Cream Sugar Cookies Recipes

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. , Place 1 in. apart on baking sheets lightly coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.

Steps:

• Preheat oven to 350 degrees, with one rack in upper third and another in lower third. In a medium bowl, whisk together flour, baking powder, salt, and baking soda; set aside.
• Using an electric mixer on medium-high, beat butter and sugar until light and fluffy, 2 to 4 minutes. Add egg and vanilla; beat well to combine.
• With mixer on low, add half the flour mixture, followed by sour cream, then remaining flour mixture; mix just until smooth. (Dough will be stiff; you may need to finish mixing it by hand with a wooden spoon.)
• Drop mounds of dough, each equal to about 3 tablespoons, 3 to 4 inches apart, onto two ungreased baking sheets; sprinkle with sugar. Bake until edges of cookies are just firm and tops are barely beginning to brown, 20 to 25 minutes, rotating sheets once halfway through. Transfer cookies to a rack to cool.

Steps:

• 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).

Steps:

• Preheat oven to 350 degrees F.
• Grease large cookie sheets.
• In medium bowl, mix first 4 ingredients until well combined; set aside.
• In large bowl with electric mixer on medium speed, cream butter and 1 cup of the granulated sugar until light and fluffy. Beat in sour cream, eggs and vanilla.
• Beat in half the flour mixture until just combined. Stir in remaining flour mixture with a spoon (dough will be very soft). Spoon dough by heaping tablespoons on prepared baking sheets about 3 inches apart, making about 24 cookies.
• Butter the base of a flat bottomed glass that about 3 inches wide. Dip bottom of glass into the remaining 1/4 cup granulated sugar. Use sugared glass to flatten cookies into 3 inch rounds, coating bottom of glass with sugar each time.
• Sprinkle cookies with some coarse sugar.
• Bake for 10 to 12 minutes, or until tops spring back when lightly pressed. (Cookies will be very light in color).
• Immediately remove to racks to cool.