A classic recipe for soft, tangy sour cream sugar cookies from Cheth Dawson. This versatile dough is perfect for rolling out, cutting into shapes, and decorating for any occasion.
Author
Cheth Dawson
Recipe
| Measurements | Ingredients |
|---|---|
| 1/2 cup | Butter, softened |
| 1 cup | Sugar |
| 1 | Egg |
| 1/2 cup | Sour Cream |
| 3 cups | Flour |
| 1 teaspoon | Baking Soda |
Instructions
- Make the Dough: In a large bowl, cream the softened butter and sugar together with an electric mixer. Beat in the egg.
- In a small bowl, stir the baking soda into the sour cream.
- On low speed, add the 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.
- Chill: Cover the dough and chill for at least 1 hour, or until firm enough to roll.
- Bake: Preheat your oven to 375°F.
- On a lightly floured surface, roll the chilled dough out to ¼-inch thickness. Cut into shapes with a cookie cutter.
- Place the cookies on an ungreased cookie sheet. If desired, sprinkle the tops with sugar before baking.
- Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on a wire rack.
Note
The author notes these cookies are “Good plain as well” and wishes you to “Have fun!” The original mixing instructions were unconventional; they have been rearranged into a standard creaming method for best results.
.webp)