Serving Up {Cookies}: Iced Sugar Cookies

Once I determined that I wanted to begin a food blog I put my camera on the refrigerator and started taking photos of everything I made.  I've been stockpiling these photos for two months and my kids are beginning to believe that all meals begin with a photo and then a blessing :)

Just about that time, it was Valentine's and my kiddos and I were making my favorite Sugar Cookie recipe.  I don't recall now whether these photos were taken with food blog in mind or as just a mommy and kids cooking photo.  Either way, my sweet two-year old's hand cutting the heart cookies is one of my favorite and became my inspiration for the header of my blog.  It seems only appropriate that I kick off my new blog with the recipe that we made that day.

When it comes to cookies, it seems that most people are either a crispy cookie lover or a soft & chewy cookie lover. My husband is the first. I am the later. I will never convince him to come over to my way of thinking, nor will I ever change my view.  This recipe falls under the soft & chewy (perfect) category. I have been making this recipe for over 25 years and while I have other Sugar Cookie recipes that I go to when I want a plain sugar cookie, this is my go-to recipe when doing roll-out cookies to frost and decorate.

 

SOUR CREAM SUGAR COOKIES     

(recipe from aunt Holly)

printable version

1 cup butter

2 cups sugar

2 eggs

3 tsp. vanilla

1 cup sour cream

7 cups flour

2 tsp. baking soda

1 tsp. salt

Cream the butter and sugar together for 3-5 minutes.  Add the eggs, vanilla and sour cream until well mixed in.  Gradually add the dry ingredients until all are incorporated.  Refrigerate until chilled.

When ready to bake, pre-heat the oven to 400 degrees.  Roll out the cookie dough on a floured surface to slightly more than 1/4" thickness.  Cut with cookie cutters and place on sprayed or parchment lined cookie sheet.  Bake for 8-10 minutes.  The edges will just be beginning to turn golden.  Don't overcook!  Cool on a wire rack. 

Frost and decorate once cooled completely.