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Sour Cream Sugar Cookies

Perfect for cut-out Christmas Cookies
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Ingredients Method

Ingredients
  

Cookies
  • 1 cup room temp sour cream or Greek yogurt
  • 1 cup butter softened but not melted
  • 2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking soda
  • 5 1/2 cups flour
Frosting
  • 2 cups powdered sugar
  • 2 tbs softened butter
  • 1 tsp vanilla
  • 3-4 tbs evaporated milk
  • pinch of salt

Method
 

Cookies
  1. Cream together the sour cream, butter, sugar, eggs, and vanilla.
  2. Add in salt, baking soda, and flour.
  3. Dough will be somewhat sticky. Put the dough onto a large sheet of plastic wrap or wax paper and flatten in out somewhat, then cover with wrap and refrigerate for minimum of 3-4 hours before rolling out. You can refrigerate for up to 3 days and freeze for up to a month.
  4. When you are ready to roll out the dough to make your cookies you make need to use a bit of flour to keep it from sticking. Roll dough to be about 1/4th inch thick, use parchment paper for ease of removing cookies once baked. Bake at 350F for 8-18 minutes or until cookies spring back when touched.
Frosting
  1. Whip all frosting ingredients until smooth.
  2. You can use regular milk for the frosting but in my experience the evaporated milk gives a much smoother finish.