When I lived in Denver I had a friend who said his sister in-law had the World's Greatest Sugar Cookie Recipe. I figured he was exaggerating, but I felt it was necessary I find out for myself. I am all about thorough research when it comes to desserts.
After a ridiculous number of bakings I can attest that this sugar cookie recipe really is the best. These cookies are easy to make, they stay soft for days, and you can roll them out to use the millions of cookie cutters you own and frost them, or you can drop them on the sheet in balls and cover them in sugar colored sprinkles to make them fast.
These cookies are incredibly versatile and have the best sugar cookie flavor. They really are the World's Greatest Sugar Cookie Recipe.
I've been lucky enough to have this recipe for 7 years. Shortly after I received the recipe from that friend he moved. I now only know what is going on in his life through Facebook. Isn't that the case with so many "friends?" However, just a couple years ago my family was enjoying a weekend away in the mountains of Arizona. The church congregation we went to on vacation was actually the home congregation for my friends sister in-law aka the one that originated the recipe. She actually spoke in church that day, and it was as a result of her name being on the program that I was able to put a face to the recipe.
Such a small and funny world sometimes.
World's Greatest Sugar Cookies
Recipe: Alohamora slightly adapted from Whitney McAdams
Active Time: 35-40 minutes
Inactive Time: 1 1/2- 2 hours
Servings: 3-4 dozen depending on the size of the cookie
1 c. butter, softened
2 c. sugar
2 tsp vanilla
1 c. sour cream
1 tsp baking soda
2 tsp baking powder
5 c. flour
cookie cutters (optional)
sugar colored sprinkles (optional)
- Preheat oven to 350 degrees if doing drop sugar cookies, aka the ones in the picture.
- Line 2 cookie sheets/pans with silicone baking mat or parchment paper if you have them.
- In a large bowl or stand mixer cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time mixing between each addition.
- Add the vanilla
- In a small bowl mix the sour cream and baking soda together. Then add the sour cream mixture to the large bowl with the butter/sugar mixture.
- Add the baking powder and then finally the flour mixing until everything is just combined.
- If you are going to use cookie cutters and roll out the dough you will need to cover your bowl that has the dough and refrigerate it for 1 hour.
- Then roll out your dough to 1/4 to 1/2 inch, cut your shapes, and then place them on your prepared pan.
- Bake your cookies at 325 for 8-10 minutes. I'm usually closer to the 10 minute mark if the cookies are large and/or thick.
- Allow the cookies to cool completely before frosting them with a buttercream or cream cheese frosting.
- If you are going the speed route and do not want to put your dough in the fridge use a large spoon to scoop out dough approximately 1 1/2 tablespoons large.
- Use your hands to roll the dough into tighter balls and then flatten the cookie with the heal of your hand.
- If you want to add sugar colored candy to your cookies roll them in the sugar sprinkles or use a spoon to drizzle them over cookies.
- Bake your dropped sugar cookies aka the round soft sugar cookies at 325 degree for 8-10 minutes. However, my dropped cookies are closer to 8 minutes.
- You don't want to over bake the cookies.
- After the baked cookies have cooled for a few minutes place the cookies on a cooling rack to cool completely before frosting.
- Dropped cookies aka cookies that are circular shaped can be eaten right away.
- Store leftovers in an airtight container for 3-5 days.
- This is a great cookie dough that can be made ahead, frozen, then baked