Sugar Cookies

 Sugar Cookies
A favorite among many & always fun for holidays, parties & showers...
they especially hold their value and purpose around Valentine's Day.

Call me crazy, but there are a few (or most) other cookies I'd rather have than a sugar cookie. This lack of excitement sent me on a quest to perfect my favorite recipe. The two key ingredients for these sugar cookies are Sour Cream & Lemon Zest. The sour cream contributes to a thick, soft cookie, while the lemon zest works perfectly to add depth to all of that sugar.
My next tip is to make sure you "flour" your rolling surface generously. Also, don't roll your dough too thin, but keep it uniform all the way across. Refrigerating your dough between making and rolling is ALWAYS a good idea for rolling success.
 A cookie sidekick never hurts either.
After cutting your cookies, bake for 5-8 minutes being careful not to over-bake. These are not meant to be crunchy in any way. Cool the cookies on the pan if you feel like they need to bake a few minutes longer, if not, be sure to cool them on a wire rack to stop the baking in it's tracks. Remember-NO CRUNCHY COOKIES.

1 Cup Softened Butter
2 Cups Sugar
1 Cup Sour Cream
2 eggs
1 teaspoon vanilla
5 Cups Flour (more or less for consistency)
1/2 teaspoon salt
1/2 teaspoon baking soda
4 teaspoons baking powder
Zest of half a lemon (or whole…be crazy like that)

Cream together your butter and sugar. 
Add sour cream. Add eggs one at a time. Add vanilla.
Slowly mix in remaining ingredients.

(do this after you taste it)
Roll out on floured surface. Cut into shapes. 
Bake 375 5-10 minutes (my oven likes 6). 
Cool on cookie rack. Make them pretty.


1lb powdered sugar
1/4 tsp salt
1/4 cup half and half
1/2 teaspoon vanilla & 1/2 teaspoon almond extract
1/3 cup soft butter
food coloring

In your stand mixer, combine the butter, salt, and vanilla. Add half and half. Slowly add powdered sugar: scraping the  sides as you mix. Mix until fluffy. Spread onto cookie and add sprinkles OR plop your frosting in a piping bag with the "rose" tip and start in the middle of your cooking spiraling outward. Easy peasy and beautiful.  

For a smooth texture, refrigerate or freeze your cookies before you frost: also slightly microwave your frosting.  This hot/cold combo makes a pretty, smooth, frosting. You can add a bit of marshmallow cream to your frosting for an added sheen. 

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