Cheth Dawson’s Sugar Cookies
📜 Collection: UK3 | ✍️ Attribution: Cheth Dawson | 📂 Category: Desserts A classic soft, roll-and-cut sugar cookie made with sour cream for a tender, cake-like texture. This versatile dough is perfect for cutting into shapes and decorating for any occasion.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | 1 hour | 3 dozen |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- small bowl
- rolling pin
- cookie cutters
- cookie sheet
- wire rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Butter | softened |
| 1 cup | Sugar | granulated |
| 1 | Egg | large |
| 1/2 cup | Sour Cream | full fat |
| 3 cups | Flour | all-purpose |
| 1 teaspoon | Baking Soda | fresh |
| Optional | Sugar | for sprinkling |
Instructions
Step 1: Prepare the Dough
- In a large bowl, cream the 1/2 cup butter and 1 cup sugar together with an electric mixer until light and fluffy.
- Beat in the 1 egg until fully incorporated.
- In a separate small bowl, stir the 1 teaspoon baking soda into the 1/2 cup sour cream.
- On low speed, add the 3 cups flour to the creamed mixture in three parts, alternating with the sour cream mixture, beginning and ending with the flour. Mix until a soft dough forms.
Step 2: Chill and Roll
- Cover the dough and chill for at least 1 hour, or until firm enough to roll.
- Preheat your oven to 375°F.
- On a lightly floured surface, roll the chilled dough out to 1/4-inch thickness and cut into shapes with a cookie cutter.
Step 3: Bake
- Place the cookies on an ungreased cookie sheet and sprinkle the tops with sugar if desired.
- Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on a wire rack until firm.
💡 Make-Ahead & Storage: The dough can be prepared and chilled for up to 24 hours before rolling. Baked cookies store well in an airtight container for up to 5 days.
Original Recipe Scan
