Sour Cream Sugar Cookies

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*1 cup Butter, room temperature

*1/4 cup Vegetable Oil

*1/2 cup Extra Light Olive Oil

*1/4 cup Light Sour Cream

*1   3/4 cups Granulated Sugar

*1 tablespoon Honey

*2 Eggs

*1 teaspoon Vanilla

*1 teaspoon Lemon Extract

*1/2 teaspoon Baking Soda

*1/2 teaspoon Cream of Tartar

*1 teaspoon Sea Salt

*5 cups All-purpose Flour, plus 2 tablespoons

*1/2 cup Corn Starch

**Extra Granulated Sugar, for dipping glass jar

*Cookie Scoop

*Glass Jar, etc….

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In a stand mixer medium-low, cream together the butter, granulated sugar, honey, vanilla extract, lemon extract and sea salt. Mix until light yellow in color. Then add 1 egg at a time mix until eggs are combined.

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In a bowl with strainer for sifting add the dry ingredients and sift together the dry ingredients: All-purpose flour, corn starch, cream of tartar and baking soda.

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Add Slowly and incorporate the dry ingredients into the wet ingredients on lowest speed or hand stir, doing this will help so the dough won’t become too tough.

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Use a 3 tablespoon cookie scoop heaped with cookie dough or use 3-4 tablespoons dough and roll into a balls and press down each ball with the bottom of a glass keeping them about 2/3 inch thickness, dipping the glass in sugar to prevent sticking (2 and 3/4 inches across the bottom of glass and use small saucer with around 1/4 cup sugar, for dipping the bottom of the glass). I also like to use a round cookie cutter (3 and 1/4 inches) to help with pressing the dough  so as to not make the cookie too thin and to keep them relatively the same size.

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Place cookie dough balls on a room temperature, Silpat covered, 1\2 baking sheets.

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Bake the cookies in a preheated oven 350*F. for 9-10 minutes. Tip:  If you choose to make smaller cookies adjust the baking time as needed.

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Cool cookies on the baking sheet. Then place cookies in an airtight container in fridge or double bag them and keep in the freeze until ready to frost and eat.

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Keep frosted cookies in an airtight container in the fridge, but best eaten right away.

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Serve cookies cold

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Makes 33-36 Cookies

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Sour Cream Frosting

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*1/2 cup Butter, room temperature

*1/4 cup Sour Cream

*4 tablespoons Heavy Cream, more if needed for thinning

*1 tablespoon Vanilla Extract

*pinch Sea Salt

*4 cups Powder Sugar

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In a stand mixer with paddle attachment on low spread cream together: Butter, sour cream, heavy cream, vanilla extract and sea salt.

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In a bowl sift  the powdered sugar and then gradually add to the creamed mixture until totally combined, adding extra cream to get desired consistency for frosting. Mix on medium-high speed 2 minutes or until light and fluffy. Frost Cookies and keep refrigerated.

Store cookies in an airtight container to keep them soft until ready to frost.  Then frost and refrigerate until ready to eat.

Tip:  Double bag cookies and freeze until ready to use.  I think doing this step by making cookies a day or two ahead and frosting after freezing makes a softer cookie.  Also saves time on the day you need them

Also see Sour Cream Chocolate Sugar Cookies

Enjoy!

Lindy