Soft Sugar Cookies IIRecipe Index: Desserts > Shaped Cookies
1 1/2 cups granulated sugar
1 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
2 teaspoons grated orange peel
4 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, vanilla and orange peel; continue beating until well mixed.
2. Combine flour, baking powder, baking soda and salt in medium bowl. Reduce speed to low. Beat, adding flour mixture alternately with sour cream and scraping bowl often, until well mixed. Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).
3. Heat oven to 400°F. Roll out dough on lightly floured surface, one portion at a time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Sprinkle cookies with decorator sugars or bake plain.
4. Bake for 6 to 9 minutes or until edges are lightly browned. Makes 3 dozen cookies.
Sour cream in this recipe makes the texture softer than the traditional crisp sugar cookie.
TIP: Store these cookies in a container with a tight-fitting lid. Add a small piece of bread or an apple slice for even softer cookies.