Soft Sugar Cookies

I was in the mood to make something really time consuming, so I was debating between making a 8 layer cake or sugar cookies. It has occurred to me that I haven’t made a real cake on this blog yet. While I have made many cakes of all varieties, including specialized cakes with fondant and the whole nine yards.

I decided that I was going to bake cookies for tomorrow, and the 8 layer tuesday since I don’t have school due to parent teacher interviews. But more on that later.

While doing my normal rounds on baking blogs, I stumbled upon a novel idea; I saw someone that actually painted on their cookies, with food coloring of course. I obviously had to try it.

The cookie I made is an amazing moist soft cookie, it is my go -to recipe for sugar cookies.

Song of the Day – The King’s Dead – Hennessy At Cookouts

Soft Sugar Cookies
by Alison Tolbert
1 cup sour cream
2 cups white sugar
1 cup butter, slightly softened
4 eggs
1 teaspoon almond extract or vanilla (I like almond)
6 cups flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Preheat oven to 350.

Combine sour cream, sugar, butter, eggs, and vanilla/almond extract. Beat for 2-3 minutes.

Add dry ingredients and mix well. Dough will still be wet and sticky. Let the dough chill in fridge for 25 minutes or until firm.
Roll it out to about 1/4 inch thick and use cookie cutters to make shapes or circles. You may have to add a little flour to roll them out so the dough is workable but remember the less flour you use the softer your cookie will be.

Bake until LIGHT golden brown about 8-10 minutes. When you take them out they will seem underdone but they aren’t. Let them cool on the pan and they will be perfect and moist. It you like them harder and more crunchy just bake them a little longer.

Makes around 4 dozen.

All the best,