these are really as yummy as they look! i love those cookies from walmart that are like this--the thick overly sweet soft cookies with lots of icing. but they are almost TOO sweet. and expensive. i don't think i've ever bought any, just have had them other places--like when i was student teaching or working at the daycare, kids would bring these yummy cookies in for birthdays--i loved birthday days :)
my grandma has this same recipe--i always thought it was weird that there was sour cream in the cookies, but i think it's what makes them soooo good. i always referred to her sugar cookies as 'the sour cream ones'. i couldn't find her recipe, so i got onto pinterest--big surprise, right? and entered into the search--'soft sugar cookies'. there they were. exactly what i was looking for. well the look anyway. i was just hoping they were just as good as they actually looked. and they were.
i usually always halve the recipe--one, because i never know whether or not we'll actually like it and two, because i don't need 6 dozen cookies sitting around the house. because, well..i would eat them. all.
i didn't do a step-by-step tutorial on this one..wasn't really thinking about it until after i made them and they were so good, i knew i had to share! the original recipe i found was from here: http://www.sweetpeaskitchen.com/. once again, i cut everything in half. this made 35 cookies. the whole recipe calls for 3 eggs. i hate trying to divide and egg in half. most the time i will just wisk it and then use half--but this time i didn't really feel like it, so i used 2 eggs. this may have been why i ended up using quite a bit more flour. my dough was really sticky.
for the cookies:
- 6 cups flour, divided
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 sticks butter--room temperature
- 2 cups granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups sour cream
for the buttercream frosting--once again halved everything
- 2 sticks butter, at room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 6 tablespoons 1/2 and 1/2
- food coloring-optional
- in a bowl, combine 5 cups (if using the whole recipe--if not, then 2.5 cups) flour, baking soda and baking powder. set aside.
- in another bowl, beat butter and sugar until light and fluffy. add eggs one at a time--beating one, then the other. add the vanilla and sour cream. beat until just combined.
- beat the flour mixture into the batter. mix until it starts to come together. add flour as needed. as i said before, i ended up using quite a bit more flour. add up to 1/4 cup at a time until it's not too sticky. and it seems like it's good rolling out material.
- if you're impatient like me, this next step is unfortunate. roll it out and place in the fridge. i of course did not wait. of course my dough was too sticky--so i only made 3 cookies--test cookies if you will :)
- the original recipe says to roll them out in flat rectangles--yadda yadda. i didn't. i just wrapped it in saran wrap and threw it in the fridge. it says to leave it overnight, but a few hours would be fine.
- once your dough is chilled, roll the dough out (i floured my surface, rolling pin and dough) to 1/2 thick or so. i didn't get a ruler out or anything. i have festive cookie cutters, but i wanted circles. i don't have a biscuit cutter or a circle shape, so i used a glass--it worked perfectly!
- place in a 425 degree over and bake for 7 minutes. the cookies will rise a little bit. i didn't let mine get brown around the edges and they were perfect. just a little golden brown on the bottom.
delicious and pretty
today i made the rest of the batch--you can put them pretty close on your baking sheet as they don't spread very much. this is them right out of the oven. immeditately transfer to parcment or cooling rack.
yummy frosting. i can't stand store-bought anymore
i usually use one of food network's buttercream frosting recipes for cakes and cupcakes. 2 sticks of butter? ok :) this one was pretty much the same recipe.
little sneak ;)
can't stand to not see what's going on!
yes, he got one :)