- #SUGAR COOKIE RECIPES WITH BAKING POWDER AND SOUR CREAM HOW TO#
- #SUGAR COOKIE RECIPES WITH BAKING POWDER AND SOUR CREAM FULL#
They are soft, full of flavor and even the ones I rolled too thin tasted great! I use my own cream cheese frosting I created so I can't comment on that but the sugar cookie is the best ever! Thank you for posting it. This is the recipe I have spent years looking for. If they are like "sugary biscuits" they are too thick and have too much sugar as these have just the right amount of sweet, not so much you get sick. They rolled out well, rose great while cooking, and taste fantastic. Cream the softened butter and sugar together.
#SUGAR COOKIE RECIPES WITH BAKING POWDER AND SOUR CREAM HOW TO#
1/2 cup full fat sour cream 4 3/4 cups of flour 2 sticks of softened unsalted butter (1 cup) 1 egg 1 1/2 cups of sugar 1 teaspoon vanilla 1/4 teaspoon baking powder 1/2 teaspoon salt 1/8 teaspoon baking soda How to Make Best Ever Sour Cream Sugar Cookies. If the dough is sticky, either it was under chilled (I only had to wait an hour) or a little more flour, go slow, should have been added. Best Ever Sour Cream Sugar Cookies Ingredients. EVERYONE who has tried them can't stop eating them. So, in a week's time, I have now made this three times. Found these doing a search as I had received more sour cream than I had ordered from a warehouse store where my husband picked it up. We could never find a roll out sugar cookie that just said "YES!". We are talking great cook unparalleled by anyone. to allow her to work when she was forced to retire. She was the head cook at an Air Force Base where they tried to get the President of the U.S. I love to bake and cook, did it for a living at several times in life. I am now 58 with 10 grandchildren and always bring the "goodies" for Christmas dinner. Oh yeah, way less messy with baking with kids! These cookies are saved for ever!!!!! This helps the cookies to EASILY release from the paper with out adding the extra flour (never been a fan of this). Pull this layer of paper away from the dough. The trick I learned was after rolling, pull the top layer of paper up and away from the dough, then flip the dough and paper over so the bottom is now on top. Using a quarter of the dough, estimate the size of parchment paper so when it was folded over, the dough can be rolled to the 1/4" thickness and still have the parchment paper cover the entire dough surface (top and bottom). Speaking of rolling, this is the first time I've used parchment paper. Unlike a previous review, refrigerating the dough overnight did not have a negative impact on it's workability or baking, but when the dough was completely chilled, it did work better to let it sit on the counter 5-10 minutes before rolling. Add flour mixture to sour cream mixture and stir well. Stir flour, baking powder, and baking soda together in a bowl. We were looking for a puffy cookie that held together well when frosting, and this is THE recipe. Beat sour cream and 2 teaspoons vanilla extract into butter mixture. I preferred the almond version, but both were absolutely fantastic. I made two batches one as posted and the other with a 1/4 tsp of almond extract. Thin icing out with ½ tablespoon of water at a time until desired consistency.ĭecorate using mini candy covered chocolate, sprinkles, and colored sugars.This recipe was THE hit this Christmas season. In another medium size bowl, whisk together powdered sugar, meringue powder, sour cream, and vanilla extract. Remove and transfer onto a wire rack to cool. Remove from the freezer and bake for 7-10 minutes or until the cookies are golden brown. Cut out the dough using cookie cutters and place onto parchment lined cookie sheet. Add the second half of the dry ingredients to the wet ingredients and mix until well combined.įlour a clean surface and roll dough out to ¼ inch thickness. In a small bowl sift flour, baking powder, baking soda, and salt.Īdd half of the dry ingredient into the wet ingredients and mix together with a spatula. Stir in additional milk, 1 teaspoon at a time, if needed to make glaze easy to spread. Add egg, sour cream, and vanilla extract and mix well. In a medium bowl, beat together 4 cups sifted powdered sugar and 1/4 cup milk. In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Line two cookie sheets with parchment paper and set aside. ½ tablespoon water, more water to thin out consistency if needed 1 ½ tablespoons meringue powder or egg whites