Sour Cream Sugar Cookies Recipe

Reviewed on May. 13, 2012 by Anjelcakes123

The recipe it self needs more flour...and then becasue you add more flour you need about 1 1/2 cups of sugar. if you wanted it more of a sugar cookie like sweetness than 1 3/4 cup.....but even after the 1 hr of chilling it still was a little soft so we had to add even MORE flour....but it still comes out fine! :)

Reviewed on Dec. 17, 2011 by MandaG81

Absolutely LOVED this recipe...I used butter flavored shortning though. It made all the difference!

Happy Baking!

Manda

Reviewed on Mar. 17, 2011 by KaPurnell

Excellent cookies!!! My kids and I made these for St. Patrick's Day and they turned out Fantastic! The dough was easy to make and it rolled out nicely. Soft and moist when baked. I altered the recipe just a little, instead of using the 1 1/2 tsp of vanilla, I used 1 tsp. of vanilla and 1/2 tsp. of lemon extract. This recipe is definitely a keeper! Thanks for sharing!

Reviewed on Feb. 14, 2011 by jbbox

I used Crisco sticks for shortening and the cookie dough came out just fine. But the taste of these cookies was very bland. I even used a quarter cup more sugar because of the reviews, but it didn't help. I didn't frost them, but used sugar sprinkles before baking. Still weren't very tasty. I won't make them again.

Reviewed on Feb. 12, 2011 by CAEmbry

Absolutely love this recipe! It reminds me of the sugar cookies my grandmother would make at Christmas. I make them year round for various occasions. Delicious!

Reviewed on Feb. 10, 2011 by Mitzimom3

A question really...what do you use for "shortening"? I think of Crisco when I think of shortening. Can Crisco baking sticks be used?

Reviewed on Dec. 20, 2010 by dionan

I was disappointed with this recipe. chilled the dough for several hours and it was too sticky to work with.

Reviewed on Dec. 16, 2010 by mcogley

Loved these cookies. So soft. I don't like crunchy sugar cookies,would rather eat soft ones. I thought it had plenty of flavor. Will be making them again.

Reviewed on Oct. 29, 2010 by kari_l_jj

This recipe is Great and to all of you out there who are complaining that it has no flavor because it isn't made with butter, have you ever heard of butter flavored shortening??? Maybe you should try that instead.

Reviewed on Aug. 14, 2010 by blondiehlv1210

My Fiance and his family LOVE these cookies! I do not use this buttercream recipe I have one thats a favorite but, these cookies are fluffy, light, and yummy! Would totally recommend them to anyone! I just make simple plain round ones and forget the work of shapes! Its the best way to go!

Buttercream:

3 cups confectioners' sugar

1 cup butter

1 teaspoon vanilla extract

1 to 2 tablespoons whipping cream

Thee best! =)

Reviewed on Feb. 24, 2010 by guizcreations

Even better when doubled up with jam in between the two cookies!

Reviewed on Feb. 14, 2010 by wiltfong

Did not like the taste...no flavor and not sweet. Didn't even finish baking the rest and threw most of the baked ones away. Had to really add powdered sugar to the dough ball in order to get it rolled out and off the countertop. I also slightly underbaked them - as I always do with most cookies - and they stuck to the parchment paper. I will definitely throw this recipe out of my collection.

Reviewed on Feb. 12, 2010 by mgoodwin987

I just made these with my 21/2 year old daughter. Not only were they pretty easy to make they tasted pretty good. She loves them. I did let them chill longer then 1 hr, about 21/2, and i split the dough before I chilled it. Splitting it made it easier to work with, didn't have to worry about it getting sticky. Also, I was out of vanilla so I had to use almond extract. I will definitely make them again.

Reviewed on Feb. 11, 2010 by paflaglady

No taste to the cookie until you ice it. Use a better cookie recipe.

Reviewed on Feb. 07, 2010 by fridayvmh

What's not to LOVE!!!

Reviewed on Feb. 04, 2010 by jukieklein

I agree with the cookie lady. These cookies ate not good unless you slather tons of frosting on them.

Reviewed on Feb. 04, 2010 by eyesrbro

People call me the cookie lady. I bake hundtred of trays with a variety of cookies for Weddings, Holidays, any occassions. I was suspicious because this recipe didn't call for butter, which usually means no flavor, but it had great reviews so I thought I'd give it a whirl. In my opinion if you have to put icing on the cookie to make it taste good, that's an issue. Icing is just an enhancer to a good cookie. This cookie is not worth the bother. Make a butter cookie cut out instead!

Reviewed on Feb. 01, 2010 by chunage

Why is everyone complaining about the baking soda? 1 1/2 teaspoons is not alot of baking soda unless you are reading it as 1 1/2 tablespoons. Also I would say that the reason that the icing calls for 9 cups of powdered sugar is so that you can divid the icing up and tint it different colors to decorate the cookies.

Reviewed on Jan. 18, 2010 by egan8910

I haven't made these yet, I'm just looking for some Valentines Cookie Recipy's and this sounds good. The baking soda....should it not read 1-1/2 tsp. (one and one half teaspoons)? On the comments it looks suspicously like 11/2, which some might find rather confusing.

Reviewed on Dec. 08, 2009 by jrtremsti

These cookies are wonderful, I make them at least once a month. At first I followed the recipe for the frosting but it made way, way too much and it was just okay, I prefer using my regular buttercream icing, since the cookie itself isn't very sweet the buttercream works well without it being overly sweet. Thanks for the great recipe!

Reviewed on Dec. 02, 2009 by charityr

I have made this recipe 3 times! I have never been a fan of normal sugar cookies, I always thought they were too crunchy for me! I love that these are soft!! Since I have 3 girls at home we will continue making these for years to come :)

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.

Reviewed on Feb. 15, 2008 by DENA2

Im making these this week-end.

Reviewed on Feb. 14, 2008 by Caring_Cook

 I made these for my family this week -- they got rave reviews!

Reviewed on Feb. 14, 2008 by audreysheehey

Reviewed on Feb. 13, 2008 by Marlita

If there's 2/3-3/4 cup milk in the icing then I'd guess the 9 cups of icing sugar is correct.  Most icing recipes I use only use a tbsp or so of milk... but less icing sugar.  I haven't made the cookies yet (they're chilling in the fridge) but I'll probably at least halve the icing recipe and see how far that takes me and make more if I need to.

Reviewed on Feb. 12, 2008 by eeperkins

Reviewed on Feb. 11, 2008 by lssrls@yahoo.com

Reviewed on Feb. 11, 2008 by freidalynn

Using 1 cup of butter (two sticks) I'm sure the recipe is right. A little butter goes a long way with powdered sugar. The cookie recipe makes 55 cookies-divide the cookie and frosting recipe in half.

Reviewed on Jan. 28, 2008 by yumwee

I want to try this recipe but the frosting calls for 9 cups of powdered sugar...Is this a misprint or the actual amount for the recipe?