Sour Cream Sugar Cookies III Recipe

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Most Helpful Positive Review

Dec 22, 2007

When I read the reviews about this recipe I had mixed feelings about making it. I went ahead and tried it anyways because I am a sucker for recipes with less ingredients. Less ingredients = more cookies for my family. The "bland" taste everyone is talking about is really not bad. It makes the cookie just right after you frost it. I even sugar coated a batch before cooking them and they tasted great also. I did experiece the Crumble effect while mixing the ingredients together. Don't add more sour cream, water, or liquid. Use your hands to mix it till you form dough. I chilled the dough for about an hour before I used it. Turned out GREAT. Easy to cut cookies out of. I rolled them to about 1/4 of an inch, they didn't puff way out and they did hold the shapes well. I would recommend this recipe to everyone. This one is a keeper!!!!

—SUNSPOTBABY31

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Most Helpful Critical Review

Dec 17, 2003

Don't see what others like about this recipe. They kinda taste like sweetened pie crust - similar texture too. Not much flavor. As a fairly experienced baker, I expect more flavor from cookies.

—KaryninPhilly

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42 Ratings

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Dec 14, 2006

I use a family recipe almost identical to this one and I personally think it is the best sugar cookie recipe. These cookies are easy to work with and turn out soft. If you don't like hard sugar cookies, these are the cookies for you! :)

—Nicole

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Jan 01, 2005

I made these for a holiday potluck at work. I've never tried making sugar cookies before, usually more of a butter cookie person myself, but these were fantastic! They completely held their shape and baked up to become tender little morsels of rich cookie goodness! I even went all out and decorated each cookie with homemade buttercream frosting. All in all, it was a big hit at work as well as at home. NOW i am getting constant requests for these tasty little sugar cookies. Enjoy!

—MOOLATTE

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Dec 16, 2003

very good cookies for holiday decorating. They hold their shape very well & don't puff up too much...you need to roll them out about 1/4 of an inch.I make them every year for my Dad, he gets upset if I don't make at LEAST 4 dozen for him!

—CHRISTINE NANCE

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Dec 19, 2007

This has been the most successful sugar cookies I have made. I substituted white flour for wheat flour and it came out good. They stayed together and were soft. I only cooked these for about 7 to 8 minutes.

—Devan

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Nov 25, 2007

This recipe was really easy to prepare and they turned out great! They are not very sweet cookies, so I recommend serving them iced.

—Nicole

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Dec 12, 2006

Pretty good but a little on the bland side. Maybe will try again with a bit more sugar? Dough was easy to work with.

—shauna

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Nutrition

Calories
56 kcal
3%

Carbohydrates
7.4 g
2%

Cholesterol
10 mg
3%

Fat
2.6 g
4%

Fiber
0.2 g
< 1%

Protein
0.8 g
2%

Sodium
54 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sour Cream Sugar Cookies III

Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories: 56
Calories from Fat: 24

% Daily Value *
Total Fat 2.6g 4 %
Saturated Fat 1.6g 8 %
Cholesterol 10mg 3 %
Sodium 54mg 2 %
Potassium 10mg < 1 %
Total Carbohydrates 7.4g 2 %
Dietary Fiber 0.2g < 1 %
Protein 0.8g 2 %
Sugars 2.5g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 2 %
Iron 3 %
Thiamin 5 %
Niacin 4 %
Vitamin B6 < 1 %
Magnesium < 1 %
Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.