Saturday, 14 June 2014
Sour Cream Sugar Cookies
Without a doubt the best sugar cookies, ever. The secret is the sour cream. Not only does the sour cream provide a nice tang in this cookie, it also produces a very tender cookie. The dough is easy to work with and although making these cookies is a bit of work, they are so worth it.
A special thank you to Angie, from work, for sharing this fabulous recipe with me.
The recipe makes a lot, but they freeze beautifully. Watch me make them on Youtube.
Start by creaming the butter and sugar. Mix on high with an electric mixer until the butter and sugar are well combined.
Add the eggs, vanilla, sour cream and lemon juice. Mix well.
Then add the dry ingredients. Mix gently until combined and dough forms a loose ball.
Divide the dough in half, form into a disc and wrap with cling film. Refrigerate for at least and hour. The dough will keep in the fridge for a few days.
Remove the dough for about twenty minutes before rolling. Use
extra flour to stop the dough from sticking as you roll it. The dough should be about 1/4 inch thick.
Use your favourite cookie cutter. I'm using a pretty flower cookie cutter for summer time.
Place onto a cookie sheet, spacing about 1 inch apart
Bake for 8-10 minutes at 350 degrees Fahrenheit. I like to bake these until they are just beginning to brown. They will puff up a bit and be soft and chewy by the next day.
If you prefer crispy cookies, just bake them a little longer.
Let them cool for a few minutes on the cookie sheet before removing them to a cooling rack.
While your cookies are cooling, make the icing.
Combine softened butter with vanilla and powdered sugar. Add enough milk to make a soft, spreadable icing. Add food colouring if you desire.
Ice each cookie as you wish. I mixed red and blue food colouring to make a pretty lavender colour. Then I sprinkled the cookies with purple sugar. I put a little yellow sugar in the middle to look like the stamen of the flower.
I think that they look great. They are just sooooo good!
Watch me make them on Youtube.
1/2 cup butter, room temperature
2 cups sugar
2 cups sour cream
2 tsp vanilla
2 tsp lemon juice
2 tsp baking soda
1/4 tsp salt
2tbsp baking powder
6-7 cups flour
Cream butter and sugar in an electric mixer until well combined and pale yellow in colour. Add sour cream, egg, vanilla and lemon juice. Mix until combined. Add salt, baking soda, bake ing powder, and flour. Mix gently until dough forms a loose ball. Pat dough into two 8 inch discs, cover with cling film and refrigerate for at least one hour or up to four days.
The dough can also be frozen at this point. Put disc into ziplock bag and then into freezer, thaw overnight in the fridge
Roll the dough with a rolling pin to about 1/4 inch thickness. Cut with a cookie cutter of choice. Bake at 350 degrees Celsius for 8-10 min on an ungreased baking sheet. Bake until the tops are just starting to become coloured and the bottoms are golden brown. I like to undertake them a bit for a nice soft cookie. If you prefer crisp cookies just bake for a minute or two longer. Remove the hot cookies into a cooling rack. Cool completely before icing them.
1/2 cup room temperature butter
2 cups powdered sugar
3-5 tbsp of milk
Mix butter and vanilla together with electric mixer. Add sugar and 3 tbsp milk. Mix to combing. Add enough milk a teaspoon at a time until mixture is the right consistency for spreading.
Add food colouring if desired.
Ice completely cooled cookies. Let sit at room temperature for a couple of hours. Freeze in layers separated by wax paper or parchment paper.
Watch me make them on youtube.