Last October my friend Crystal introduced me to the idea of making and decorating sugar cookies for each holiday. I thought this was the coolest thing ever! Not that my childhood was deprived because we didn't do this. My mom made chocolate chip cookies on a weekly basis. No lie.
Anyway, she gave me her yummy recipe and I'm determined to start this tradition. We made the cookie dough and then a few days later rolled it out, cut, baked and decorated the cookies. I wanted my kids to be in love with the cookie cutters and decorating them. They could have cared less about the whole thing. Maybe in a few years they'll appreciate the tradition that I desperately want to start.
Soft Sugar Cookies
1 c. sour cream
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
3 eggs
1 1/2 c. sugar
1 c. vegetable oil
1 T. baking powder
4 1/2 c. flour
Beat soda into cream. Add salt, vanilla, eggs, sugar and oil. Add dry ingredients.
Mix well. Dough should be a little stiff.
Roll dough in plastic wrap and place in the refrigerator for at least four hours
(or the freezer for two) before baking.
*I made the full recipe and it made a lot of cookie dough. I separated it into two different rolls - put one in the freezer and one in the fridge. The freezer one can last up to 4 months!*
The next few steps of the cookie making process is all about flour.
Be sure to have extra flour on hand.
1 - Grease 2 cookie sheets. Preheat oven to 350 degrees.
2 - Sprinkle flour onto a board, counter, table, etc. Unwrap cookie dough and put it on the counter. Sprinkle more flour on top and on a rolling pin. Roll out cookie dough.
Not too thin, or you'll have crisp cookies. (which I did...oops).
3 - Then start cutting! It's good to have a metal pie scooper on hand. This works perfect to scoop up each individual shape and place onto the greased cookie sheet.
4 - Place full cookie sheet into the oven for about 6-8 minutes.
You want the cookies to puff up. Don't let them get brown around the edges.
5 - Place cookies on a cooling rack.
6 - Combine the leftover pieces of the cookie dough.
Sprinkle more flour on top and rolling pin and repeat 1-6 until the cookie dough is gone.
Mix well. Dough should be a little stiff.
Roll dough in plastic wrap and place in the refrigerator for at least four hours
(or the freezer for two) before baking.
*I made the full recipe and it made a lot of cookie dough. I separated it into two different rolls - put one in the freezer and one in the fridge. The freezer one can last up to 4 months!*
The next few steps of the cookie making process is all about flour.
Be sure to have extra flour on hand.
1 - Grease 2 cookie sheets. Preheat oven to 350 degrees.
2 - Sprinkle flour onto a board, counter, table, etc. Unwrap cookie dough and put it on the counter. Sprinkle more flour on top and on a rolling pin. Roll out cookie dough.
Not too thin, or you'll have crisp cookies. (which I did...oops).
3 - Then start cutting! It's good to have a metal pie scooper on hand. This works perfect to scoop up each individual shape and place onto the greased cookie sheet.
4 - Place full cookie sheet into the oven for about 6-8 minutes.
You want the cookies to puff up. Don't let them get brown around the edges.
6 - Combine the leftover pieces of the cookie dough.
Sprinkle more flour on top and rolling pin and repeat 1-6 until the cookie dough is gone.
And then, don't forget the best part!
DECORATING!
And if you have too many, wrap them up in Halloween gift bags and treat your neighbors!
----
AND...did you know today is National Cupcake Day? Make some cupcakes. Maybe even these.
DECORATING!
And if you have too many, wrap them up in Halloween gift bags and treat your neighbors!
----
AND...did you know today is National Cupcake Day? Make some cupcakes. Maybe even these.
Thanks Tiff! I had no idea my cookies made such an impression ;) AND you nailed the recipe perfectly. Thanks for featuring them :)
ReplyDeleteIt makes me want to make them now!! lol. We sure had a blast last Halloween making them!