Sour Cream Sugar Cookies
Total TimePrep: 70 min. + chilling Bake: 10 min./batch + cooling
Makesabout 4-1/2 dozen
- 1 cup shortening
- 1 cup sugar
- 1 large egg
- 1 cup sour cream
- 1-1/2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 9 cups confectioners' sugar
- 3 teaspoons vanilla extract
- 2/3 to 3/4 cup 2% milk
- Paste food coloring
- 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.
Nutrition Facts1 each: 197 calories, 8g fat (4g saturated fat), 16mg cholesterol, 84mg sodium, 30g carbohydrate (22g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
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Dec 3, 2016
These cookies had no flavor. My husband said they tasted like cardboard. I threw out the ones I made and the rest of the dough. That said, the recipe was super easy and I had no trouble with rolling them out.
Dec 18, 2014
I added cinnamon and nutmeg came out fantastic everyone loved them I also added more flour when rolling them out
Mar 17, 2014
I added a small bag of coconut, then frosted them with a lime flavoured icing. Everyone loved them.
Feb 19, 2014
I added an extra 1/2 cup of flour to the dough & refrigerated it overnight. The dough rolled out perfectly & the cookies did not stick to the countertops. Even better, the baked cookies stayed fresh tasting for 5 days - I just stored them in a container on the counter. I do agree with other reviewers that they are a little plain tasting without frosting, so next time I will try substituting butter or butter flavored crisco. Otherwise, they are perfect!
Feb 9, 2014
The dough was easy to roll out and the cookies were not too sweet when frosted. A good cookie to frost. I'd definitely make them again!
Feb 8, 2014
These were so easy to make. I did not even wait an hour to start rolling them out and they worked just fine. This probably wouldn't be the recipe I'd use for just sugar cookies with no icing, however, I liked the taste if these without icing. I think it is just personal preference....it was a great recipe!
May 13, 2012
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! :)
Dec 17, 2011
Absolutely LOVED this recipe...I used butter flavored shortning though. It made all the difference!Happy Baking!Manda
Mar 17, 2011
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!
Feb 14, 2011
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.