Soft Sour Cream Sugar Cookies

Soft Sour Cream Sugar Cookies puts salted butter, granulated sugar and eggs at the center of a cookie recipe and finishes in about 69 minutes, enough for 36 Cookies (2 to 3 Dozen Depending on Size).

• Yield 36 Cookies (2 to 3 Dozen Depending on Size)
• Ready in 69 minutes
• Prep 60 minutes
• Cook 9 minutes

Ingredients

• 1 cup salted butter (softened )
• 2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 5 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground nutmeg (optional)
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 1/2 teaspoons baking soda

Instructions

1. In a large bowl with a handheld electric mixer (or in an electric stand mixer), cream together the butter and sugar for a minute or so. Add the eggs and vanilla and mix until well-combined.
2. Add the flour, baking powder, nutmeg (if using) and salt. Mix until combined; the mixture will be in little pieces.
3. In a separate bowl, stir together the sour cream and baking soda. The sour cream may foam a bit - that's totally normal.
4. Add the sour cream mixture to the cookie dough and mix until combined. Don't overmix - just until it is smooth and looks like sugar cookie dough.
5. Wrap the dough in plastic wrap and refrigerate for 1-2 hours.
6. Preheat the oven to 375 degrees F.
7. Roll the dough on a lightly floured counter to about 1/4-inch thick and cut into desired shapes, using additional flour on the counter or rolling pin as needed. Place the cutout cookies on a parchment or silpat lined baking sheet a couple inches apart and bake for 9-11 minutes, depending on the size and thickness of the cookies. Don't overbake. They'll be puffed up a bit and should be lightly browned (or not browned at all) on the bottoms; they'll be softer if there's no browning on the sides and top.
8. Let the cookies rest a minute or so on the baking sheet before removing to a wire rack to cool completely.

Cool the cookies on the sheet for a few minutes, then move them to a rack.