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Soft sugar cookies aren't hard to make when you add sour cream to the recipe. If you like a softer cut out cookie, this sugar cookie recipe is for you.
Combine sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, vanilla and orange zest; continue beating until well mixed.
Combine flour, baking powder, baking soda and salt in medium bowl. Beat at low speed, adding flour mixture alternately with sour cream and scraping bowl often, until well mixed. Divide dough into thirds; wrap in plastic food wrap. Refrigerate at least 2 hours until firm.
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.
Bake 6-9 minutes or until edges are lightly browned.
Dietary Fiber: 0g
People often tell me that these are the best sugar cookies they have ever eaten. The soft dough allows for easy rolling and they really do stay soft when you put a piece of bread in the container with them. I like to decorate them by flooding them with royal icing.
We make these cookies every year. Everyone loves them. Easy to make and do stay soft if you use bread in the container.
I had NO luck with this recipe! It was a HUGE batch, they had no taste and they raised so big they lost most or their shape. The batter was very sticky even though I refrigerated the dough for two hours. I ended up throwing it away. Very Sad!
These were the worst sugar cookies I have ever made! They were so bad I threw them out. I have been baking for over 20 years so I'm not a novice. They have no flavor and are definitely not sweet enough.
I have made these sugar cookies for years. I omit the orange peel. They are so soft and delicious! Since I found this recipe my quest for a soft sugar cookie recipe has ended. This one IS IT!
This is an absolute must at holiday time. Reminds of sugar cookies my great-grandmother use to make.My family loves them.
It was a 3 generation effort. I mixed,my daughter rolled and my granddaughter decorated. The guys and girls at work loved them. It wouldn't use anything else.
Easy to make and handle, you can make a few at a time since you can keep the dough in the fridge for a few days. I haven't frozen it but I will next time I have a second to make it again. We like it a little brown on the top. Makes a nice contrast between the inside and the outside. I left out the orange and added grated nutmeg. Tastes just like Grandmother's teacakes. It's really a good cookie.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2625
© 2014 Land O'Lakes, Inc.
This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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