I don’t know where I got this recipe from. I tend to collect sugar cookie recipes. And not too long ago, I never thought to include the URL from where I copied it. Many recipes call for the dough to be chilled (anywhere from 2-24 hours) BEFORE you can roll it out and cut it. This one DOES NOT call for pre-chilling!
This recipe is very forgiving. I mix it with my hand electric mixer, and then when you add the flour, I transfer it all to the bread machine and mix it on the dough setting. (wish I had thought of that before I burnt the motor of my last hand mixer).
For my turkey creations, I used the recipe below, but didn’t roll them out, we simply rolled them into a ball, and flattened with the bottom of a glass. Also, I used cooking spray for the first tray, and when we did these 48 hours later, I did not.
Below it is copied exactly and in quotations. I left out the two references to the original photos as I didn’t copy those…. I just wish I knew who to credit with it.
“Do you want to make the best sugar cookies in the world? Look no further! I have a recipe for sugar cookies that will blow your socks off… t is, if you are into sugar cookies that are unbelievable soft and thick and melt in your mouth. Seriously …these are amazing. (The trick is to roll them out thick and bake them for less time than you think they need)
1 Cup butter ** 2 Cups sugar ** 2 eggs ** 3 tsp. vanilla ** 1 Cup of sour cream ** 1 tsp. salt ** 2 tsp.baking soda ** 5 and 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 the first 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 longer” or you will get crunchy cookies instead of soft, pillow-like cookies.
They are still very pale and have no browning anywhere. If you have a golden brown color along the edges then you have baked them too long.
Wait about 5 minutes and then transfer carefully to a cooling rack. If you wait longer they will get soggy on the bottom of and sometimes get stuck to the parchment paper.
Once they have cooled they are ready for frosting.
Note: I know that there are people who make amazingly beautiful iced sugar cookies. I am not one of them. I’ve seen some sugar cookies out there that are smooth, glossy, beautiful pieces of art. For those of you who hare the talent and patience to make such beautiful masterpieces… I envy you on many levels. But me?I prefer cookies that taste good and I don’t really care so much about what they look like. the one time I made royal icing, I thought it ruined my sugar cookies. Just my tow bits. Here is the simple butter cream frosting I use: 1/2 Cup butter, softened *** 4 Cups powdered sugar **2 tsp vanilla extract ***1/4-1/3 C milk
In a mixing bowl, cream butter. Beat in Sugar and vanilla until crumbly. Gradually add milk until frosting reaches desired consistency. Add desired food coloring.
And there you have it. Heaven on a plate. This recipe makes about 30 extra large cookies or up to 4 dozen smaller cookies.”
Obviously, I did not frost mine. We added a Hersey Kiss to most, and turkey feathers (actually candy corn) to some.