Tonight, I decided to make sugar cookies for a Sunday school class I teach at church. I made the cookies star shape for an Early 4th of July treat. I have a go to recipe for the most amazing sugar cookies. I never use any other recipe because this recipe turns out every time and the cookies are amazing with or without frosting.
This sugar cookie recipe is from our aunt Debbie. Auntie Deb is an amazing cook and baker. When I was younger she would tend me and we would bake and cook. I have several memories making these cookies with her. One time I remember making flower cookies and we put them on wooden skewers and made a vase of cookie flowers for my mom. If you want to put the cookies on skewers, be sure to soak them in water beforehand so they don’t burn.
These cookies would be great unfrosted with some sugar sprinkled on top when they are fresh from the oven.
Let the dough rest in the fridge before you roll the cookies out. When you are rolling the cookies out, divide the dough into portions and keep the dough you are not using in the fridge. The cookies will roll out better if the dough is cold.
Thanks to Aunt Debbie for this amazing recipe and special thanks to my dad for helping me frost and decorate the cookies tonight. Love you guys.
Aunt Debbie’s Sugar Cookies
½ cup butter (1 stick butter)
1 cup sugar
1 tsp vanilla
½ cup sour cream
2-1/2 cups flour (gluten free all purpose baking flour)
½ tsp salt
1 tsp baking powder
½ tsp baking soda
Mix butter, sugar and egg until fluffy. Then add vanilla and sour cream.
Mix dry ingredients then add to the butter mixture. I let the dough rest in the refrigerator for about 30 minutes or so.
Roll dough on a floured surface about ¼ inches thick and cut out shapes.
Bake in a 350 degree oven for 8 to 10 minutes.
I just use store bought vanilla frosting. (You don’t need to grease your cookie sheets because the cookies have butter in them).