6th Day of Christmas: Sugar Cookie Recipe

A couple years ago, I tried out three sugar cookie recipes. The first was my current favorite, made with shortening. The second was a classic sugar cookie recipe that had a lot of great reviews, but dried up easily. The third turned out to be my all-time favorite. They’re made with sour cream and aren’t terribly sweet, so when you add icing, it’s not a complete sugar overload.

I’ve got a lot of little gifts to hand out, like for neighbors, TJ’s coworkers, and teachers, so one evening this week I made a batch of cookies. When I started, I thought it looked like it wouldn’t make enough so I doubled the recipe. Turns out I made about 80 cookies… whoops! I guess one batch would have sufficed. But, oh well! You can really never have too many cookies, am I right?

Here’s the recipe. I cook mine for exactly 11 minutes. 10 minutes might even be better, but anything longer than 12 won’t make them taste as good, in my opinion.

Sugar Cookies


  • 3 1/2 cups flour
  • 1/2 cup butter
  • 1 teaspoon baking soda
  • 1 cup sugar
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract


  1. Sift together flour, baking soda, and salt in bowl and set aside.
  2. Cream butter sugar, egg and vanilla. Beat 2 minutes.
  3. Add sour cream and beat well.
  4. Add dry ingredient mix (flour, baking soda, and salt) and blend well.
  5. Roll on floured board to desired thickness. (1/4 inch thick will create thick cookies that will stay moist for up to two weeks).
  6. Cut into desired shapes with cookie cutters.
  7. Bake on greased cookie sheet at 325°F for 12 minutes.
  8. Allow cookies to cool completely before decorating.

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