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. Add teal food coloring or color of choice.
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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
*Food Coloring, pink or your choice
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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.
Decorating Ideas:
*Rolos
*2 (2 ounce package) Airoheads Xtremes Rainbow Berry sweetly Sour Candy, cut each strip into 3 equal pieces
*Gold Coin Confetti Sprinkles, Wilton (We add a little Karo Syrup to the top of the rolo to attach gold coins
*Jet-Puffed Mallow Bits Vanilla, like Kraft ours was 3 ounce
For extra tips on making see Sour Cream Sugar Cookies
Enjoy!
Lindy
