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Rolled Sour Cream Cookies Recipe

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This recipe for Rolled Sour Cream Cookies is from Tammy's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ cups white sugar
¾ cop butter
¾ cup sour cream
1½ tsp baking soda
2 eggs, beaten
1½ tsp vanilla
5 cups flour - might need about ¼ cup more
¾ tsp salt
Directions:
Directions:
Whisk flour, baking soda and salt together & set aside.

Cream the butter, sour cream at low speed; add the sugar, eggs and vanilla and mix until combined.

Gradually add in the flour mixture until well combined, you might not need all 5¼ cups. Dough will be sticky. Divide dough onto two pieces of plastic wrap; flatten and wrap tightly and refrigerate for 1-2 hours.

You will need any cookie cutters for whatever the occasion, and a rolling pin.

Heavily flour your work surface. The chilled dough is still sticky, so a generous amount of flour is needed to keep the dough from sticking. Roll starting at the center, roll the dough out to one edge; return to the center and roll to the opposite edge. Continue rolling from the center outward until the dough is a even 1/4" thick.

Dip the cookie cutter in flour and cut out the dough. Put onto a baking sheet lined with parchment paper.

Bake at 350º ONLY until they start browning - about 12 minutes. As little as 1 minute can be too much or not enough, so I start at 5 minutes and then rotate the pans and cook approx another 5 minutes.

Transfer hot cookies to rack to cool completely before frosting.
Personal Notes:
Personal Notes:
**Dough maybe made up and refrigerated for up to 3 days or frozen for up to 1 month.
**Cooled, unfrosted cookies can be stored at room temp for up to 2 weeks, frozen for up to a month.

 

 

 

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