Best Aunt Gails Sour Cream Sugar Cookies Recipes

SOUR CREAM SUGAR COOKIES

Sour Cream Sugar Cookies image

I make these cookies for my family and our neighbors every Valentine's Day. The heart-shaped treats stay soft for at least a week, and they look so pretty frosted bright pink and then piped with lacy frosting. -Carolyn Walton, Smoot, Wyoming

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield about 4-1/2 dozen.

Number Of Ingredients 14

Ingredients

1 cup shortening
1 cup sugar
1 large egg
1 cup sour cream
1-1/2 teaspoons vanilla extract
4 cups all-purpose flour
1-1/2 teaspoons baking soda
1/4 teaspoon salt
FROSTING:
1 cup butter, softened
9 cups confectioners' sugar
3 teaspoons vanilla extract
2/3 to 3/4 cup 2% milk
Paste food coloring

Steps:

In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle. , On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter. , Place 1 in. apart on baking sheets lightly coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely., For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired.

Nutrition Facts : Calories 197 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 84mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 1g protein.

GREAT AUNT AUDRITA'S SOUR CREAM COOKIES (SUGAR COOKIE CUT-OUTS)

Great Aunt Audrita's Sour Cream Cookies (Sugar Cookie Cut-Outs) image

This is another treasured family recipe. These cookies are moist and light with a hint of nutmeg. Please note in the ingredients the amount of flour may be a bit off. You may need to use less or more than indicated. I haven't made these in a very long time, and my family doesn't always include measurements in recipes. Aunt Audrita noted on the recipe card "enough flour as needed to roll out properly". If anyone figures out (before I do) exactly how much that is, please write me a note!

Provided by MarthaStewartWanabe

Categories Dessert

Time 1h25m

Yield 24-36 cookies

Number Of Ingredients 10

Ingredients

2 cups sugar
1/2 cup shortening
1 cup sour cream
2 eggs
2 teaspoons baking soda
1/2 teaspoon nutmeg, ground
1 teaspoon vanilla
1 teaspoon salt
1 pinch cream of tartar
2 -3 cups flour (Amount may vary. Please see recipe description for explanation.)

Steps:

Preheat oven to 350°F.
In a large mixing bowl, cream together sugar, shortening, sour cream and eggs.
Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet.
Chill mixture 1-24 hours.
Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies.
On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick.
Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart.
Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
Cool on a wire rack.
Decorate with icing of your choice (optional) and store in an air-tight container.