Rating: 3.98 stars
41 Ratings
  • 5 star values: 23
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 4

This is a soft roll out Sugar Cookie and has a cake like flavor. This dough also works well in a cookie press

Recipe Summary test

prep:
10 mins
cook:
10 mins
additional:
10 mins
total:
30 mins
Servings:
60
Yield:
5 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and sour cream. Gradually mix in the sifted ingredients until just blended. Cover or wrap dough and chill overnight.

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  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.

  • Bake for 10 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts

114 calories; protein 1.6g; carbohydrates 15g; fat 5.4g; cholesterol 12.7mg; sodium 64.9mg. Full Nutrition
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Reviews (41)

Most helpful positive review

Rating: 5 stars
02/13/2004
This sugar cookie is what the description claims it is. It is soft puffs up and has cake-like texture. I am giving it a five because I have tried over six different recipes in attempt to find one that would produce a puffy cookie similiar to the big thick sugar cookies commonly sold at grocercy store bakeries. While this cookie is a little lighter than the bakery cookie it is very close. Also the dough rolled out fine (it sat 2 hours in the freezer and I used plenty of flour to roll it out). After cutting out my cookies I placed them in the freezer for an additional 7 minutes. They held their shape beautifully and had optimal height. Note: I did decrease the sour cream from 2 cups to 1 2/3 cups. Read More
(43)

Most helpful critical review

Rating: 1 stars
12/14/2009
Bad. Never set up. Super sticky. Read More
(5)
41 Ratings
  • 5 star values: 23
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 4
Rating: 5 stars
02/12/2004
This sugar cookie is what the description claims it is. It is soft puffs up and has cake-like texture. I am giving it a five because I have tried over six different recipes in attempt to find one that would produce a puffy cookie similiar to the big thick sugar cookies commonly sold at grocercy store bakeries. While this cookie is a little lighter than the bakery cookie it is very close. Also the dough rolled out fine (it sat 2 hours in the freezer and I used plenty of flour to roll it out). After cutting out my cookies I placed them in the freezer for an additional 7 minutes. They held their shape beautifully and had optimal height. Note: I did decrease the sour cream from 2 cups to 1 2/3 cups. Read More
(43)
Rating: 5 stars
10/30/2004
I've been looking for years for a recipe that comes close to one that my best friend's mom had when we were kids....and I finally found one! These cookies are great! Not for those who want a crisp hard cookie. These are soft and fluffy. Yes the dough was a bit sticky but I just made sure I had enough extra flour when rolling them out. I also used only 1 2/3 c sour cream. I made them a little thick so that the kids could decorate them a little easier and had to bake them a minute or two longer. This will be a treasured treat in our family! Read More
(27)
Rating: 5 stars
07/15/2004
This recipe is GREAT! I made it for my son's 2nd birthday party as favors (Elmo cookies) and I can't even tell you how many people have gotten the recipe from me for these cookies. They are incredible! I agree with the other review that they are like those delicious bakery cookies. I can't get enough of them! Read More
(22)
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Rating: 5 stars
04/05/2004
FINALLY! This was exactly what I was looking for... puffy thick but melt in your mouth soft. Great flavor. I used 1 2/3 C Sour Cream and cooked for 11 min. I chilled dough for 1 1/5 hrs prior to rolling. I also chilled cut outs for 7 minutes prior to cooking. Roll out thick use good amount of flour to roll. THANKS! Read More
(16)
Rating: 5 stars
06/25/2006
Very good cookies. I did add 2t. nutmeg and 1t. lemon juice to the dough to add flavor. I thought that the dough was easy to work with and I had no trouble handling the dough with my hands. Everyone that had a cookie loved them. I frosted the cookies with buttercream and added sprinkles on top. They were a hit! Thanks. Read More
(10)
Rating: 4 stars
09/26/2007
A mildly sweet cookie that is a twist between a biscuit and a pancake for texture and taste. (For this reason beware of overcooking. Best removed from oven when the bottoms are the faintest shade of golden. A little over 11 min worked for me.) I halved this recipe using the specified amount of sour cream, two eggs and the addition of a little nutmeg to avoid the blandness others commented on. Rolled the dough out after standing in the refrigerator with some difficulty and a lot of flour--I found that after freezing it was far easier to work with and cut out nicely. By themselves they're an okay cookie, but a nice coat of icing makes all the difference in the world-delightful! Read More
(8)
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Rating: 5 stars
11/09/2010
I've been using this recipe for the past four years or so with NOTHING but rave reviews!:) For those who are concerned with how the dough handles simply refridgerating it elevates a lot of the stickiness when you first begin to handle it. The flavor of the dough is perfect for me since I frost them. Which is what these cookies seem to be intended for; however if you arnt a frosing person adding nutmeg cinnamon and lemon add great flavor also. Read More
(8)
Rating: 5 stars
04/07/2009
I followed the recipe exactly they came out perfect! This is a must make recipe! I did ice the cookies and it made them a bit sweeter and very pretty. Read More
(7)
Rating: 5 stars
08/02/2008
LOVE LOVE LOVE these! I only used 1 2/3 cups of sour cream and I iced them with a lemon icing recipe I found here. Read More
(7)
Rating: 1 stars
12/14/2009
Bad. Never set up. Super sticky. Read More
(5)