I am a sucker for a thick, soft, rolled out sugar cookie. Along the way I have made several attempts using several different recipes and am still on the lookout for the perfect cutout sugar cookie. Sure, there have been some really good ones along the way, but none that were just right. I very much dislike crunchy cookies. Soft is the only way to go. So this morning, with my 5 year-old daughter, we set out to make the best soft sugar cookie ever (according to claims on Pinterest).
(Side note: I have found the perfect sugar cookie to just eat plain. I will include the recipe below.)
I am not a huge fan of recipe reviews where the cook changes a gazillion things. For this recipe, I used reduced fat sour cream because it was all that I had, and I initially chilled the dough because the texture was still a bit sticky, but ended up leaving it in the fridge overnight because I never got around to making them the same day.
RECIPE for Thick, Soft Sugar Cookies (from peppermintplum.blogspot.com)
1 cup butter
2 cups sugar
3 tsp. vanilla
1 cup sour cream
1 tsp. salt
2 tsp. baking soda
5 1/2 cups flour
In mixer, cream butter and sugar, and then add eggs and vanilla. Add sour cream. Combine salt, soda, and flour, and add to mixture.
Roll out on floured surface to about 1/4 to 1/3 inch thick. Really.
Use a spatula to carefully slide under each cookie and place onto greased (with Pam) parchment-lined cookie sheets. Bake at 375 for 7-8 minutes.
THEY WILL NOT LOOK DONE!
But don't give in to your temptation to cook "just a little bit longer" or you will get crunchy cookies instead of soft, pillow-like cookies.
First, you cannot have a good cookie without a good dough. The dough was excellent! Perfect for not cooking at all. The chilled dough balled up and rolled out very easily. Even my 5 year old could do it.
I rolled out the cookies and baked as directed but some of them were still doughy in the middle. The ones that were baked all the way through were wonderful! Soft and thick, just as the recipe says. The recipe yielded about 18-20 large cookies (5") and several small ones. This was with the dough rolled very thick.
I was really lazy with the frosting. No color, no decor. I used a jar of cream cheese frosting that I had in the pantry and frosted the tops. The result: A yummy batch of pumpkin shaped sugar cookies!
I should have looked at the entire recipe first. I would have halved the recipe. I now have more cookies than I know what to do with! Also, you may want to cook them just a bit longer so they do not remain doughy. I love doughy cookies, but not doughy sugar cookie cutouts. It just doesn't work with the frosting. If cooked longer, they would be perfect for frosting at Christmas time! I definitely plan on using this recipe again!
Click on the link below for the original Thick, Soft Sugar Cookie recipe I used.
BONUS RECIPE! Tammy's Sugar Cookies
½ c butter
½ c shortening
1 c powdered sugar
½ c baker’s sugar or regular sugar
1 tsp vanilla
½ tsp almond extract
Cream butter, shortening, and sugars together until smooth. Add eggs, vanilla, and almond extract, mix until just blended.
3 c flour
1 tsp baking powder
½ tsp salt
Add to wet mixture and mix until smooth. Chill. Roll to about ¼” thick and cut out shapes, or roll into 1.5" balls and flatten slightly. Bake at 350º for 9 minutes (less time for smaller/thinner cookies).
P.S. They are not going to look done after 9 minutes, and you can bake them for a bit longer, but by the time they look done, they'll be too done. At least in my book.
It is the almond extract that makes these cookies so awesome. Do not omit! I prefer these cookies rolled into a ball and cooked like a chocolate chip cookie. You won't regret it!