Saturday, December 17, 2011

Sugar Cookies {Two Recipes!}

No holiday is complete without sugar cookies.  Wouldn’t you agree? 

My kids love to help in the kitchen and making sugar cookies is one of their very favorite things!  They love choosing their favorite cookie cutters for the season and pushing them into the dough, placing them on the cookie sheets and watching them bake.  Letting them cool is absolute torture for them.  Luckily, sugar cookies cool pretty quickly and we are able to frost them shortly after placing them on the cooling rack. 

I’ve come to the conclusion that sugar cookies are a very personal thing.  Some folks prefer them to be extra soft while others prefer them to be a bit crisper.  Do you have a personal favorite when it comes to sugar cookies, yet?  Or are you still searching for that perfect recipe? 

Here you’ll find two recipes…. the ever-famous ‘sour cream sugar cookie’ and the traditional sugar cookie.  The sour cream version (which I got from a ward cookbook) is much softer and tends to grow quite a bit in the oven.  The second recipe (from my sis-in-law) is still soft but is a bit crispier and seems to stay flatter in the oven. 

{Pictured is the Sour Cream version – K made the dough all by herself!}

sugar cookies

Sour Cream Sugar Cookies - Anthony’s favorite

1/2 c. butter, softened

1 c. sugar

1 egg

2 tsp. vanilla

1/2 c. sour cream

2 1/2 – 3 c. flour

1/2 tsp. salt

1/2 tsp. soda

Preheat oven to 350*.

Cream butter and sugar together.  Add egg, vanilla, and sour cream.  Mix dry ingredients in a separate bowl, then add to wet mixture a little at a time.  Once it’s thoroughly combined, cover and chill the dough for at least an hour. 

Roll dough on a flat, floured surface.  It may take quite a bit of flour.  This is a pretty sticky dough.  Roll to about 1/4 inch thickness.  Cut into favorite shapes.  Bake on a lightly greased cookie sheet for 8 or 9 minutes.  Do not over bake!


Delicious Sugar Cookies – Brooke’s favorite

1 c. butter or margarine, softened

2 c. sugar

3 eggs

6 T. milk

2 tsp. vanilla

5 1/2 c. flour

1 tsp. salt

3 tsp. baking powder

Preheat oven to 375*.

Mix wet ingredients.  In separate bowl, combine the dry ingredients and add a little at a time until fully incorporated.  Roll to 1/4 inch thick and cut into favorite shapes.  Bake for 8 – 10 minutes.

**For the record, the kids just don’t really have a favorite.  They just like cookies!  Who cares what recipe is used, right?

1 comment:

Kim McCallie said...

I love soft sugar cookies. I'm sure the sour cream keeps the cookies moist. Sounds delicious. Thanks for sharing on Sweet Indulgences Sunday.