These old fashioned sour cream sugar cookies were another Valentine's Day project in our home... :) Again, Anna was the one who made them all! She is becoming the sugar cookie expert! The recipe yielded about 10 dz cookies (I guess our cookie cutter wasn't that large but still, it was a TON of cookies, so if you do not need that many, I would suggest cutting the recipe in half). She rolled them nice and thin and they looked all so uniform and pretty once they were done, I was really proud of her. The decorating, of course, was even more fun! All the kids really enjoyed it and made some unique cookies (as you can see on the pictures here :)). My favorite is the marble effect, so I stuck with it, while they had a ball with the sprinkles. :)
2 cups white granulated sugar
2 sticks (1 cup) unsalted butter, at room temperature
1 cup sour cream
2 tsp pure vanilla extract
2 eggs, at room temperature
2 tsp baking soda
6 cups all-purpose flour (or 1/2 cup to 1 cup more)
Using a stand mixer, cream sugar and butter until light and fluffy. Beat in the sour cream and vanilla extract. Finally, beat in the eggs and baking soda. Mix in 2 cups of the flour and then slowly add more flour until the dough can be handled.
Place in a bowl, cover with plastic wrap and chill in the refrigerator for a least an hour. Turn out onto a floured surface and roll dough to about 1/4” thickness. Keep dough in the refrigerator while working with small batches of it at a time as it gets warm quickly (especially if your house is warm) and may get sticky. Make sure you work on floured surface to avoid sticking. Cut with cookie cutter and bake at 375 degrees for 8 minutes. The cookies will stay the same color during cooking. Don’t let wait for them to start getting brown. Cool completely before decorating. For these, we used a simple frosting made of powdered sugar and water only.
Makes 6-8 dozen depending on the size of the cookie cutter.
Recipe courtesy: Sabby in suburbial