Rarely do I bust out and make sugar cookies, even though they happen to be my most favorite kind of cookie! Well, maybe that is precisely the reason...because I have ZERO self control and will eat them for breakfast, lunch and dinner if given the opportunity! I don't feel this way about all sugar cookies! Just a few! And this my friends is the recipe my sibs and I grew up on! It is a recipe Mom got from a wonderful neighbor, growing up! It is superb! Soft and flavorful and our Momma always adds a hint of almond to the buttercream frosting! Mmm, mmm, mmm! Hope you like em'!
1 stick butter, room temp
1/2 cup granulated sugar
Add and mix in:
1/2 cup sour cream
2 teaspoons vanilla
Add and mix in:
1/2 teaspoon salt
1 teaspoon baking soda
2 1/2 to 3 cups flour
The dough shouldn't be overly sticky, but slightly tacky. Sprinkle a generous amount of flour onto silpat or countertop. Also dust your rolling pin with flour. Roll dough out to about 1/4 - 1/8 inch thickness. Use cookie cutter to make desired shapes! Put on cookie sheet and into the oven for 10-12 minutes. This recipe makes roughly 16-20 medium sized cookies. Make cookie pops by using a smaller cookie cutter. Place sucker sticks about 1 1/2 inches up the back of cut out dough. Add a small amount of scrap dough to the back, covering the stick for support. And then into the oven for 10-12 minutes.
2 sticks salted butter, room temp and beaten until pale yellow
5 cup powdered sugar, added slowly
1 or 2 teaspoons vanilla extract
1/4 - 1/2 teaspoon almond extract, optional
Beat until creamy and smooth. If the buttercream is too thick, loosen it a little by adding milk slowly, a tablespoon at a time, while mixing to get desired consistency.
Frost and decorate cooled cookies however you like and then snarf them up!
Cookie recipe from Ada Henry
images by Kara