Cut-Out Sour Cream Sugar Cookies
By Monica
Servings: 5 dozen
Ingredients
- FOR COOKIE DOUGH:
- 5-1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream, room temperature
- 1 cup butter, softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- FOR FROSTING (makes 1 cup of frosting):
- 2 cups powdered sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla
- 3-4 tablespoons canned evaporated milk
- food coloring (optional)
Directions
MAKE COOKIE DOUGH:
In large bowl, whisk together flour, baking
soda, & salt; set aside. In second large bowl, with an electric
mixer, cream the sour cream and butter at low speed; add sugar, eggs,
and vanilla & mix until combined. (It's okay if it's a little lumpy
as long as no butter chunks are visible.) Gradually add the flour
mixture to the sour cream mixture, mixing until well combined. Dough
will be sticky. (If cookie dough is too thick for your mixture to
handle, you can stir it by hand with a wooden spoon.) Divide dough onto
two pieces of plastic wrap; flatten dough, wrap tightly, and refrigerate
until chilled, 1-2 hours. (Make ahead tip: Dough may be made to this
point and refrigerated for up to 3 days or frozen for up to 1 month.)
ROLL, CUT, & BAKE COOKIES:
Preheat
oven to 350 degrees. Line 2 baking sheets with parchment paper; set
aside. Generously flour your counter or work surface to prevent dough
from sticking. Rub flour on the rolling pin. Put one of the chilled
pieces of dough on top of the floured surface and sprinkle the top of
the dough with more flour. Starting at the center, roll the dough out to
one edge; return to the center and roll to the opposite edge. Continue
rolling until dough is an even 1/4" thick all over, sprinkling with
additional flour, if needed, to avoid sticking. Dip cookie cutter in
flour and cut out dough shapes. Transfer dough shapes to baking sheets.
Continue rolling dough, cutting shapes, and adding to baking sheets
until they are filled. Bake 2 sheets at a time for 8-10 minutes,
rotating and switching pans half way through cooking time. Bake them
just until they are baked all the way through but haven't started
browning on the bottom. If a soft textured cookie is desired, it's very
important not to over bake them. Transfer hot cookies to a baking rack
to cool completely. (Make-ahead tip: Cooled, unfrosted cookies may be
stacked in a sealed container and stored at room temperature for up to 3
days, or frozen for up to 2 weeks.)
MAKE FROSTING:
Combine
powdered sugar, softened butter, vanilla, and half of the evaporated
milk in a large bowl. Use an electric mixer to combine ingredients on a
low speed until its' a thick paste consistency and all of the lumps are
gone. Gradually add remaining milk and continue mixing on medium speed
until frosting is a smooth, silky, spreadable consistency. If it's still
too thick, add more milk 1/2 teaspoon at a time until it's desired
consistency. Mix in food coloring, if desired.
FROST & STORE COOKIES:
Frost
each cookie and decorate with sprinkles while frosting is still wet.
Leave out to dry for several hours until dry to touch before storing in
an airtight container. If stacking frosted cookies, put waxed or
parchment paper between layers.
NUTRITIONAL INFORMATION per
cookie: 125 calories, 4.5g fat, 70mg sodium, 19.6g carbs, 10.7g sugars,
1.5g protein, 0g fiber; Weight Watchers PointsPlus: 3
Recipe is from:
