INGREDIENTS FOR THESE SUGAR COOKIES
- SOUR CREAM
- VANILLA, BAKING SODA, POWDER AND SALT
CAN I SUBSTITUTE THE SHORTENING?
There are substitutions for the shortening, HOWEVER shortening is used for a specific reason in cookies especially. Shortening in cookies makes the cookies fluffy and flakey. If you substitute it for butter or oil the cookies will be more flat and dense. These are not the most wanted qualities you want for sugar cookies, but you can try substituting it with butter.
HOW TO MAKE THESE SUGAR COOKIES
- Add room temp butter, shortening, eggs and sugar into a large bowl.
- Cream it together so its nice a fluffy.
- Slowly add in your dry ingredients and sour cream while mixing.
- Form your dough into two bowls and place in fridge for at least 2 hours
WHY IS THERE SOUR CREAM IN SUGAR COOKIES?
The sour cream in these sugar cookies add a delicious flavor but more importantly it makes this cookies ultra moist. SO GOOD.
WHY DO I NEED TO CHILL THE DOUGH?
CHILLING THE DOUGH DOES 2 THINGS
- Chilling the dough helps with handling the cookies so they are not too sticky and much more easier to handle- to roll out and transfer to the cookie sheet.
- if you want your cutouts to be perfect the cold dough helps them to keep their shape. Even after you have cut them out place them into the freezer for 10 minutes and they will keep their form so much better while cookie.
CAN I USE THIS RECIPE TO MAKE COPCAT SWIG COOKIES!?
YES! I’ve made them as “copycat swig cookies” and everyone “loves them better than swig” !! true story. I love making them this way becuase they’re so easy, fast and the perfect fluffy thickness. Simply take your chilled dough and roll it into 1 inch balls.
- Take a glass cup and spray the bottom with cooking spray
- dip in granulated sugar
- Press down on the ball of dough and slightly twist.
- repeat for other cookies.
HOW TO MAKE SUGAR COOKIE CUTOUTS
If you are using this dough to make sugar cookie cutouts here are the steps:
- still CHIILL THE DOUGH
- flour your surface
- roll the dough on to the flour surface keep it at least 1/2 inch thick
- cut out your cookies into their shapes using cooking cutters
- place on cookie sheet and bake.
BAKING YOUR COOKIES SO THEY’RE NOT OVER COOKED
Just be careful not to overcook them! right? Isn’t that always the trick with sugar cookies? If you wait till they are golden brown and look like your typical chocolate chip cookie you have cooked them too long. So keep an eye on them in the oven and be sure to remove them before they have browned. You want to remove them just when they’re set.
FROSTING YOUR SUGAR COOKIES
You can use your favorite frosting with sugar cookies when they have cooled. If you are making basic buttercream frosting try adding a few drops of almond extract for flavor. IT IS THE BOMB!
Here are some fun suggestions for frosting:
Add crushed peppermint and peppermint extract for a holiday twist!
LOOKING FOR SOME OTHER COOKIES?
DID YOU MAKE THIS RECIPE? DO YOU HAVE QUESTIONS?
If you tried this recipe or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to! And don’t forget to pin this recipe to save for later.
- 1/2 cup shortening
- 1/4 cup Butter
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla
- 2 2/3 cups flour + more for surface
- 1 tsp. baking powder
- 1/2 tsp. soda
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1/2 cup sour cream
- 1 cup room temperature butter
- 4+ cups powdered sugar*
- 3 tsp vanilla
- 1/4 tsp almond extract
- **3-4 TBS of Evaporated Milk can use milk
- Mix shortening and butter, sugar, egg and vanilla thoroughly.
- Blend in remaining ingredients. Divide dough, cover, and chill for a two hours up to overnight.
FOR "SWIG COOKIES" roll into 1 inch balls. With a glass cup spray with cooking spray dip in granulated sugar and gently press while slowly twisting. Lift slow.
FOR CUTOUTS: Roll out on floured surface, about 1/4-1/2 inch thick. It takes some more kneading and rolling to get the dough to a stiff but pliable state.
Cut into desired shapes and place on ungreased baking sheet. Bake in pre-heated oven at 350º F for 6-8 minutes for cut outs. 10-12 for swig style cookies
Beat butter on medium speed for and slow add in sugar, vanilla. Turn mixer back to medium speed and add milk one tablespoon at a time until you reach your desired consistency.
- If frosting is too thin, add powdered sugar to stiffen back up. Add more milk to thin.
- Add food coloring if desired.
May be dropped by spoonfuls on cookie sheet and flattened with a glass which has been dipped in sugar. Bake 10-12 minutes for this method.