Recipe by CRTT
"This is a soft roll out Sugar Cookie and has a cake like flavor. This dough also works well in a cookie press"
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This sugar cookie is what the description claims it is. It is soft, puffs up, and has cake-like texture. I am giving it a five because I have tried over six different recipes in attempt to find one that would produce a puffy cookie similiar to the big thick sugar cookies commonly sold at grocercy store bakeries. While this cookie is a little lighter than the bakery cookie, it is very close. Also, the dough rolled out fine (it sat 2 hours in the freezer and I used plenty of flour to roll it out). After cutting out my cookies, I placed them in the freezer for an additional 7 minutes. They held their shape beautifully and had optimal height. Note: I did decrease the sour cream from 2 cups to 1 2/3 cups.
In a word: BLAND. I will not use this recipe again. They are not horrid or inedible, and are definitely very cakey. They puffed up a lot. I read previous reviews - unfortunately after mixing the dough , but it did add fresh grated nutmeg to the multitude of flour (at least 1.5 cups) needed to incorporate during roll-out hoping to add some flavor. Icing helped a bit, but this is still not the dense, chewy, flavorful sugar cookie I am looking for. The search continues.
I've been looking for years for a recipe that comes close to one that my best friend's mom had when we were kids....and I finally found one! These cookies are great! Not for those who want a crisp hard cookie. These are soft and fluffy. Yes, the dough was a bit sticky, but I just made sure I had enough extra flour when rolling them out. I also used only 1 2/3 c sour cream. I made them a little thick, so that the kids could decorate them a little easier, and had to bake them a minute or two longer. This will be a treasured treat in our family!
This recipe is GREAT! I made it for my son's 2nd birthday party as favors (Elmo cookies) and I can't even tell you how many people have gotten the recipe from me for these cookies. They are incredible! I agree with the other review that they are like those delicious bakery cookies. I can't get enough of them!
FINALLY! This was exactly what I was looking for... puffy thick, but melt in your mouth soft. Great flavor. I used 1 2/3 C Sour Cream and cooked for 11 min. I chilled dough for 1 1/5 hrs prior to rolling. I also chilled cut outs for 7 minutes prior to cooking. Roll out thick, use good amount of flour to roll. THANKS!
Very good cookies. I did add 2t. nutmeg and 1t. lemon juice to the dough to add flavor. I thought that the dough was easy to work with and I had no trouble handling the dough with my hands. Everyone that had a cookie loved them. I frosted the cookies with buttercream and added sprinkles on top. They were a hit! Thanks.
I've been using this recipe for the past four years or so, with NOTHING but rave reviews! :) For those who are concerned with how the dough handles, simply refridgerating it elevates a lot of the stickiness when you first begin to handle it. The flavor of the dough is perfect for me since I frost them. Which is what these cookies seem to be intended for; however, if you arnt a frosing person adding nutmeg cinnamon and lemon add great flavor also.
I followed the recipe exactly they came out perfect! This is a must make recipe! I did ice the cookies and it made them a bit sweeter and very pretty.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Sugar Cookies V
Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories from Fat: 48
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