In my search for the perfect sugar cookie recipe, I found a really good one. The recipe I was using kept the shape from cookies cutters really well, but the taste was just okay. I wondered whether it was possible to have cookies that kept their shape and tasted good. You can see how nice the cookies turned out this time, and they were delicious. They were also super soft, like the Lofthouse cookies you can buy at the grocery store. (Lofthouse cookies - the inch of frosting = excellent)
The one complaint I had was that the dough was really sticky. I don't know whether that's because I didn't adjust the recipe for high altitude or if that's the way it is. It was tricky to work with, but I think it was worth it. You just need to use a ton of flour (or powdered sugar or whatever you prefer) on the cutting board, rolling pin and cookie cutters.
Here's the recipe. This is from the Worldwide Ward Christmas Cookbook (pg 192):
1 cup butter
1 1/2 cups sugar
3 eggs
1 cup sour cream
1 tsp vanilla
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
5 cups flour
Combine butter, sugar, eggs, sour cream, and vanilla. Stir in soda, baking powder, salt and flour. Chill for 2 hours. Roll out on floured surface. Cut into desired shapes with cookie cutters. Bake at 375 for 1o minutes.
*I was worried about the sour cream, because we buy the fat free kind, and I was afraid not having the fat might mess up the chemistry, but it didn't seem to affect it at all.
The one complaint I had was that the dough was really sticky. I don't know whether that's because I didn't adjust the recipe for high altitude or if that's the way it is. It was tricky to work with, but I think it was worth it. You just need to use a ton of flour (or powdered sugar or whatever you prefer) on the cutting board, rolling pin and cookie cutters.
Here's the recipe. This is from the Worldwide Ward Christmas Cookbook (pg 192):
1 cup butter
1 1/2 cups sugar
3 eggs
1 cup sour cream
1 tsp vanilla
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
5 cups flour
Combine butter, sugar, eggs, sour cream, and vanilla. Stir in soda, baking powder, salt and flour. Chill for 2 hours. Roll out on floured surface. Cut into desired shapes with cookie cutters. Bake at 375 for 1o minutes.
*I was worried about the sour cream, because we buy the fat free kind, and I was afraid not having the fat might mess up the chemistry, but it didn't seem to affect it at all.
1 comments:
Sour cream in a sugar cookie? I must try!
I did read once in a recipe it was best to chill the dough overnight. I tried it that way and the cookies turned out perfectly with the cutout shapes. The trains looked like trains and not... some other word that begins with t. :-)
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