Sour Cream Sugar Cookies
This easy recipe makes a tender, soft sugar cookie that can be decorated like crazy. The dough can be rolled and re-rolled without getting tough, so it's great for making with your littlest cookie bakers.
- In a bowl, stir together the flour, baking powder and salt. In a large mixing bowl, with an electric mixer beat together the butter and sugar until creamy. Add the egg, sour cream and vanilla, and continue beating until the mixture is well combined. Add the flour mixture in 2 or 3 portions, beating after each addition, until dough is smooth.
- Wrap the dough in plastic wrap and refrigerate for at least an hour or overnight. (If you’re refrigerating overnight, remove the dough from the fridge about 30 minutes before you want to work with it to give it time to soften slightly.)
- Preheat the oven to 350°F (180°C). Line a couple of cookie sheets with parchment paper.
- To make the cookies, cut dough into 2 or 4 pieces (smaller amounts are easier to work with). Roll on a lightly floured surface to a thickness of no more than 1/4 in. (0.5 cm). Cut into shapes with cookie cutters and decorate however you like. (The scraps can be re-rolled until you’ve used up all the dough.) Arrange on the prepared cookie sheets and bake for 10 to 13 minutes or until lightly browned. (Smaller cookies will bake more quickly than large ones.)