Passed on through three generations of moms, these cookies are a favorite of everyone.
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4 cups all-purpose flour
2 cups sugar
1 cup Land O Lakes® Butter, softened
1/2 cup sour cream
2 large Land O Lakes® Eggs
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
Decorator sugars, if desired
Decorator frostings, if desired
Combine 2 cups flour and all remaining cookie ingredients in bowl. Beat at low speed until well mixed. Stir in remaining flour.
Divide dough into 4 equal portions. Wrap each in plastic food wrap; flatten slightly. Refrigerate 2 hours or overnight until firm.
Heat oven to 350°F.
Roll out dough, one portion at a time (keeping remaining dough refrigerated), on well-floured surface to 1/8-inch thickness. Cut with 2 1/2-inch cookie cutters.Place cookies, 1 inch apart, onto ungreased cookie sheets. Sprinkle with decorator sugars, if desired.
Bake 7-10 minutes or until edges are lightly browned. Cool completely.
Decorate with frosting, if desired.
Explore reviews fromour online community
I have the dough in the refrigerator but it seems to have gotten so hard. Will it soften when I take it out?
Yes, it will soften after you take it out of the refrigerator. Let it stand at room temp. 20-30 minutes.
I have made these cookies many times and they are always awesome! I frost them with a buttercreme frosting and decorate. There's an article on this webssite for those that are having problems with the cookies spreading too much.
Is the baking powder amount supposed to be teaspoon instead of tablespoon? Cookies tasted good but spread out all over the pan and ended up very thin. Thought maybe I had rolled too thin. Thicker just made them spread out even more. Last effort only put 4 cookies on the tray. Still ran together and had to cut apart. Don't know what happened but am wondering if recipe amounts are accurate. Thank you.
The recipe is correct as written the baking powder is 1 tablespoon. One thing to consider is that the butter in the recipe should only be softened slightly. If too soft, the cookies can spread.
I would like to know why these cookies rise so high when baking but then flatten out so much when taken from the oven. They seem to lose there shape. They are very tasty and would like to make again if they wouldn't flatten out so. Could someone please answer. Thank you
This is the recipe that I use during all the "cookie" holidays...Everyone loves these cookies!!! You can't go wrong!!