December 3, 2010

To be or not to be.. soft... is the real question!

I'm still talking about sugar cookies mind you.... don't get it twisted!! 
Now with the roll-outs, you are gonna want a more firm dough.. so that the cookies will hold shape after being ravaged by cookie cutters, but with a soft cookie.. well you kinda just drop it on the pan and the oven decides the shape we end up with. 
But give it a whirl... you know.. just to decide which one you like best! lol


  • 1/2 cup butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups sifted all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sour cream
  • cinnamon sugar


  1. Preheat oven to 375 degrees F 
  2. Cream butter to consistency of mayonnaise. Add sugar gradually, while continuing to cream.
  3. Add eggs one at a time, beating well after each addition. Add vanilla and beat until light and fluffy.
  4. In a separate bowl, mix and sift flour, salt, baking powder and baking soda.
  5. Add dry ingredients alternately with sour cream; beginning and ending with dry ingredients.
  6. Drop by teaspoons or tablespoons depending on the size cookie you want. Sprinkle cinnamon-sugar mixture over the tops of the cookies. Bake for 8 to 10 minutes.

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