Ready in 45 minutes
Hazel Wood's famous sour cream sugar cookes
"A great cookie !Dough was sticky the recipe will require a lot more flour than 2 cups. I put my dough in the freezer overnight and I was able to cut the dough easier not a same day recipe. "- Ealstrin
Top-ranked recipe named "Sour Cream Sugar Cookies"
Cream sugar and butter together, then add eggs, flour, baking soda, baking powder and sour cream and stir well.
Add vanilla and pinch of salt.
Add enough extra flour to make stiff - should not be sticky.
Roll out thin (1/4 inch) and cut into designs of your choice
Bake 8-10 minutes at 375F
Test Bake - if cookies are runny or too flat, add more flour - they should be plump and fluffy.
Decorate with butter-cream frosting or other cookie decorations
Ealstrin 2 years agoA great cookie !Dough was sticky the recipe will require a lot more flour than 2 cups. I put my dough in the freezer overnight and I was able to cut the dough easier not a same day recipe.
Tcamp33 2 years agoYou really have to add 5-6 cups of flour so it isn't sticky. It ended up tasting like flour or bread dough. Perhaps less sour cream might help?
espressoman 2 years agogood
starzokc 4 years agoI LOVE this recipe. It made PERFECT sugar cookies. I made the mistake of doubling the recipe before I knew the yield and ended up with 250 cookies before I finally threw the dough away but they are all gone. I gave them as presents and the rest were eaten. I couldn't stay out of them. I would say the yield for one recipe is about 100 cookies if you add enough flour for them not to be sticky. I would recommend using wax paper when rolling them out so you don't end up tasting mostly flour when you eat them because I had to add almost 6 cups of flour after the recipe was mixed just to keep the dough from sticking on my hands. I grew up with a woman that owned her own baking business and these are by far the best sugar cookies I have ever had. Also if you are looking for a very easy glaze for these cookies I would take one cup of powdered sugar, 1/4 tsp. vanilla, and a tablespoon or two of milk and mix it together. It makes the perfect glaze and sets up really well. The tablespoon of milk won't be enough so keep adding a TBSP until it is the consistency that you want. Thank you for sharing this with us kelleywood!
carolwood 4 years ago[I made edits to this recipe.]
KittyGina 4 years agomy boys are my testers, if they keep coming backc for more then I give it 5 stars right away :)
CarolaGirl01 4 years agoFast, no chilling required of dough before cutting out! Puffed up beautifully and not one of them broke. Love it! I rolled them really thin and got over 6 dozen!
ksknepper 5 years ago
kelleywood 6 years ago[I posted this recipe.]