Sour Cream Sugar Cookies
Yield
1 dozenPrep
15 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ½ | cup |
butter
or margarine, softened |
|
| ½ | cup |
sour cream
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | x |
sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 118 | ml |
butter
or margarine, softened |
|
| 118 | ml |
sour cream
|
|
| 7.5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1 | x |
sugar
|
*
|
Directions
Heat oven to 400℉ (200℃).
Mix 1 cup sugar, the butter, sour cream, vanilla and egg.
Stir in remaining ingredients except sugar.
Drop dough by rounded teaspoonfuls into sugar; roll gently until completely coated.
Place about 2 inches apart on ungreased cookie sheet.
Flatten to about ¼ inch thickness with bottom of glass.
Bake 7 to 8 minutes or just until set.
Cool slightly; remove from cookie sheet.
