Sour cream in the sugar cookie recipe adds richness and keeps the texture perfect.
Soft sugar cookies don't keep their shape perfectly and have a chewy texture, as opposed to more traditional cut-out sugar cookies, which are firmer and keep their shape when baked.
So, we home bakers are left to our own devices. Sour cream is the secret ingredient in these cookies to achieve just the right softness.
The finished dough is a little soft, so it helps to chill in the refrigerator before baking. After chilling, you may roll out the cookie dough on a floured surface with a floured rolling pin and use a 2-inch cookie cutter to cut out the cookies.
Alternatively, you can scoop about a tablespoon and a half of dough, roll it in a ball, and flatten the ball with the palm of your floured-hand.
To frost the cookies, I use a bakery-style buttercream frosting that combines shortening and butter for just the right grocery-store cookie taste.
You use any of your favorite buttercream frosting recipes, or even store-bought. Choose any color, too, to tint your frosting, and the sprinkles are optional.
Or, try chocolate frosting for something different.
Try dividing the frosting and tinting rainbow colors or dye the frosting to match your favorite sports team. Or make a batch for someone’s special birthday treat instead of cake!
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