Zutaten für Big Soft Sour Cream Sugar Cookies
- 1 cup sour cream
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) softened butter
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
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Zubereitung von Big Soft Sour Cream Sugar Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, dissolve 1 teaspoon baking soda and 1/2 teaspoon salt in 1 cup sour cream. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 3/4 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the sour cream mixture to the wet ingredients, mixing until just combined.
- In a separate bowl, whisk together 3 1/2 cups all-purpose flour and 1/2 teaspoon baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Cover the dough and chill in the refrigerator for at least 1 hour (or up to 24 hours).
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness.
- Use cookie cutters to cut out desired shapes.
- Place cookies onto prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Decorate with your favorite icing or sprinkles once completely cooled.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
27g
Fat
12g
Carbs
4g
