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Sour Cream Sugar Cookies Recipe

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71% would make again

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I make these cookies for my family and our neighbors every Valentine’s Day. The heart-shaped treats stay soft for at least a week, and they look so pretty frosted bright pink and then piped with lacy frosting.—Carolyn Walton, Smoot, Wyoming

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55 Servings
Prep: 70 min. + chilling Bake: 10 min./batch + cooling

Ingredients

1 cup shortening
1 cup sugar
1 egg
1 cup (8 ounces) sour cream
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
FROSTING:
1 cup butter, softened
9 cups confectioners' sugar
3 teaspoons vanilla extract
2/3 to 3/4 cup 2% milk
Paste food coloring

Directions

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. Yield: about 4-1/2 dozen.

Nutrition Facts: 1 cookie equals 197 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 84 mg sodium, 30 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Sour Cream Sugar Cookies published in Taste of Home February/March 2008, p41

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Reviews for Sour Cream Sugar Cookies (13)

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Reviewed on Aug. 25, 2009 by elliek

These were awesome and everyone wanted the recipe. I've made them for Christmas and Valentine's Day and they just disappear. This is my #1 cutout cookie.

Reviewed on Feb. 11, 2009 by bettina_bettina_TX

These cookies are wonderful and easy to make. Everyone loved them. I made several different types of cookies for a Valentines party and these looked very pretty on the platter.~Bettina

Reviewed on Feb. 11, 2009 by kaymac51

I love these cookies. I've been looking for a recipe similiar to my grandmothers recipe and these fill the bill. They do get tough if you don't refrigerate the dough because you then have to add too much flour to firm up the dough. Hope this helps. Kaymac51

Reviewed on Feb. 10, 2009 by Lucille Wiebe

I have made these 2 years in a row, and we LOVE them. My family loves them!

Reviewed on Mar. 02, 2008 by jukieklein

I made these and the dough is not as sweet as other sugar cookie dough I've made--you could never eat them without the frosting. They were also very dry--my jaw actually got tired eating them (the fact that they were not that great didn't stop me from eating a few--I used them as a vehicle for the icing). I will stick to my regular rolled cookie recipe.

Reviewed on Feb. 21, 2008 by catsue73

I'm planning on making these tomorrow. I have been reading all the message. The one I'm most worried about is that the recipe cals for 11/2 t. baking soda. Did you use that much baking soda?

Reviewed on Feb. 15, 2008 by CookieCarol

I have not made these cookies but 1 1/2 tsp baking soda should not be too much for 1 cup of sour cream. Did you use sour cream and did you use tsp and not TBS?

Reviewed on Feb. 15, 2008 by gizkok

There is something seriously wrong with the recipe. Way too much baking soda makes the cookies taste terrible! Please revise.