If you prefer to use unsalted butter, be sure to add a pinch of salt to both the cookie dough and the frosting. Spread over the cookies.ĭecorate sour cream cookies with sprinkles. Add flour mixture to sour cream mixture and stir well. Stir flour, baking powder, and baking soda together in a bowl. Beat in sugar, milk, and vanilla until smooth. Beat sour cream and 2 teaspoons vanilla extract into butter mixture. Remove from oven and set on a wire rack to cool.įor the frosting, beat the butter with an electric mixer. Make sure to spread them 2 to 3 inches apart.īake for 10 to 12 minutes, until golden. ![]() Preheat your oven to 350 degrees Fahrenheit after the dough has chilled. Cover the bowl with plastic wrap and chill the dough for at least 2 hours. ![]() Add the flour, baking powder, baking soda and salt and mix on low speed until a soft dough forms. Gradually beat the dry ingredients into the wet ingredients.ĭrop heaping tablespoons of the dough onto the prepared baking sheets. Add the sour cream and vanilla and mix on low speed until combined. In a separate bowl, whisk flour, baking soda, and baking powder to combine. Line two baking sheets with parchment paper.īeat the butter and sugar in a large bowl with a handheld electric mixer until it's light and creamy. Keep your perfect sugar cookies in an airtight container at room temperature for up to 3 days or up to 1 week in the fridge – if they last that long! Instructions
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