Big Soft Sour Cream Sugar Cookies Recipe

Ingredients for 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

How to Make Big Soft Sour Cream Sugar Cookies

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