Sour Cream Cookies Recipes

BIG SOFT SOUR CREAM SUGAR COOKIES

Steps:

• Dissolve baking soda and salt in Sour cream.
• Mix butter and sugar.
• Add eggs and vanilla.
• Mix in Sour cream mixture.
• Slowly add flour, and mix well.
• Chill for at least one hour.
• Roll out and cut with your favorite shapes (Be sure not to roll too thin).
• Bake at 350 degrees for 10 minutes.
• Let cookies cool, and decorate with your favorite Icing(I prefer Royal Icing).

SOUR CREAM COOKIES

Steps:

• Preheat oven to 350 degrees. Grease two cookie sheets.
• In small bowl, combine flour, baking soda, and salt.
• In large bowl, with mixer at medium speed, beat butter until creamy. Gradually add sugar and beat until light and fluffy.
• Beat in sour cream, lemon extract, and vanilla.
• Reduce speed to low; beat in flour mixture just until blended.
• Drop dough by rounded teaspoons, 1 inch apart, on prepared cookie sheets.
• Bake until set and golden around edges, 10-12 minutes.
• Cool 1 minute on cookie sheets; with wide spatula, transfer cookie to wire racks to cool completely.

SOUR CREAM SUGAR COOKIES

Steps:

• 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.

SOUR CREAM COOKIES

Steps:

• Cream butter and sugar together.
• Add rest of ingredients; mix well.
• Chill overnight. At least 6-8 hours.
• Drop by spoonfuls on a greased baking sheet. Bake at 400°F for 8-10 minutes or until rim is lightly browned. Do not over bake.
• Cool and frost with you favorite buttercream frosting. Try chocolate, lemon, or orange buttercream for a variation.

SOUR CREAM COOKIES

Steps:

• Preheat oven to 200 deg Celsius. Less for fan-forced. Line 2 trays with non-stick paper.
• In a small bowl cream together butter, sugar and vanilla.
• Add egg yolk & beat well.
• Sift together flour, soda, salt and nutmeg.
• Fold half the sour cream and half the dry ingredients into the butter mixture. Fold in remaining halves. Mix well to combine.
• With floured hands roll teaspoonfuls of mixture into small balls and place on prepared trays. Press lightly on top with a fork.
• Bake in oven for 8 to 10 minutes or until pale golden in colour. Cool slightly on trays before moving to wire racks to cool.
• Dip tops of biscuits in the Citrus Glaze.
• Citrus Glaze: Combine icing sugar, juices and orange rind in a cup. Place cup in saucepan of hot water, beat with fork until glossy. Pour into a saucer to make icing the biscuits easier.

SOUR CREAM DROP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Sift flour, baking powder, baking soda, salt, and nutmeg together into a bowl.
• Beat 1 1/2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, beating well after each addition; blend in sour cream and lemon extract. Gradually stir flour mixture into creamed butter mixture until dough is combined.
• Drop dough by rounded tablespoons, about 3 inches apart, onto the prepared baking sheets.
• Bake in the preheated oven until golden brown around the edges, about 4 minutes. Sprinkle 1 tablespoon sugar over cookies; top with walnuts and raisins. Continue baking until bottoms of cookies begin to brown, 3 to 4 minutes more. Transfer cookies to a wire rack to cool completely.

SOUR CREAM CUT-OUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter and sugar. Stir in the egg and sour cream. Then stir in the baking soda and salt. Gradually add the flour until dough becomes too difficult to stir. Turn the dough out onto a floured surface and knead in flour until dough is no longer sticky.
• Roll the dough out to 1/4 to 1/2 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart on unprepared cookie sheets.
• Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned at the edges. Remove from the baking sheets to cool on wire racks.

SOUR CREAM SUGAR COOKIES I

Steps:

• Cream together 1 1/2 cups white sugar, butter or margarine, 1 teaspoon vanilla, and eggs. Add sour cream.
• Mix together 5 cups flour, 1/2 teaspoon salt, baking powder and baking soda. Gradually add to the egg-sugar mixture.
• Cover and chill dough for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Roll out on lightly floured surface to 1/4 inch thick. Cut out cookies. Bake on lightly greased cookie sheet for 10 - 12 minutes.
• To Make Frosting: In small bowl, with mixer at medium speed, beat together the softened cream cheese and evaporated milk until smooth. Add 1 teaspoon vanilla, 1/8 teaspoon salt and confectioners' sugar. Beat until well blended. Color as desired and frost cooled cookies.

SOUR CREAM CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, sour cream and vanilla. Combine dry ingredients; gradually add to the creamed mixture. Stir in chips., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.