Best Sour Cream Sugar Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Enjoy a holiday-ready dessert with these tender cookies from Kathleen Caddy of Tempe, Arizona. You get plenty of classic sugar-cookie flavor and a blank canvas for decorating! Ingredients:
1/3 cup butter, softened |
2/3 cup sugar |
1 egg |
1/3 cup sour cream |
1/8 teaspoon lemon extract |
1-2/3 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking powder |
1/8 teaspoon baking soda |
1/8 teaspoon ground nutmeg |
colored sugar or sprinkles, optional |
Directions:
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and nutmeg; gradually add to creamed mixture and mix well.
2. Divide dough in half. Shape one half into a 5-in.-long roll. Wrap in plastic wrap; place in a resealable plastic freezer bag. May be frozen for up to 3 months. Cover and refrigerate remaining dough for 1 hour or until easy to handle.
3. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired.
4. Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Cool for 1 minute before removing to a wire rack to cool completely.
5. To use frozen cookie dough: Remove dough from the freezer 1 hour before baking. Unwrap and cut into 12 slices. Place 1 in. apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired.
6. Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool. Yield: 2 dozen.
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