Sour Cream Sugar Cookies

Soft sour cream sugar cookies are a holiday must have with our family! This sugar cookie Christmas tree is made with these cookies because they hold their shape well and do not spread during cooking. The cookies stay pale in color after baking and are very soft and tender. A royal icing looks lovely and does not stick so the layers can be easily removed.

I did something for the prototypical term measure weekend. I made decorated cut-out sweeten cookies. To most, this may not seem similar that big of a raft. But for me, it was immense. For several reasons.

Spell I may be confident in my power at creating recipes and and kind combinations, my artistic knowledge is literally roughly the train of a 5 year old. So naturally I run and pelt and hit excuses for anything that I'm not amazing at. It's what I do.

But I'm disagreeable to sort it not what I do. I started obovate. I don't hump if you can real contemplate these "decorated cookies," but they embroiled a piping bag and a stabilise sailor so for me that is waaaaay out of my status divide. And using the thespian cookie quarryman set was perfect because you can easily fell the imperfections by the way you mound them.

INGREDIENTS

1/2 cup unsalted butter
1/3 cup vegetable shortening
2 3/4 cups all-purpose flour
3/4 cup sugar
1 egg, beaten
1/3 cup full fat sour cream
1 1/2 teaspoons baking powder
Juice of 1 lemon
2 large egg whites
2 tsp fresh lemon juice
3 cups powdered sugar
food coloring (optional)

INSTRUCTIONS

For the Cookies

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and shortening about 30 seconds or until softened.
Add sugar, egg, sour cream, baking powder, and lemon juice and mix until incorporated. Scrape down the sides of the bowl.
With the mixer on low, slowly add the flour. Scrape sides as needed.
Divide dough in half. Cover and chill for 2 to 3 hours or until easy to handle.
Preheat oven to 375.
Roll dough on lightly floured surface to 1/8 inch thick.
Cut with desired cookie cutter, dipped in flour to prevent sticking.
Place on parchment or foil lined baking sheet.
Bake at 375 degrees for 5 to 6 minutes or until edges are firm and very lightly browned (these will not turn golden, they should still be white in color)
Slide parchment paper with cookies attached onto counter top to cool for 5 minutes.
Remove to wire rack to cool completely before icing.
For the Icing
In the bowl of an electric mixer fitted with a whisk attachment (or a hand mixer) beat egg whites and lemon juice until frothy.
Add the powdered sugar and beat until combined and smooth.
Add food coloring, if desired, and beat until combined.
The icing needs to be used immediately, as it hardens.
Place in a piping bag fitted with a fine tip.
Trace the outer edge of the cookie with the icing
“Flood” the inside of the cookies with icing (go back and forth with the icing until it is mostly covered with icing)
Use a toothpick or an offset spatula to smooth out the icing and pop any air bubbles.
Allow to harden for at least 2 hours.
Store in an airtight container.

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Sour Cream Sugar Cookies

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