White Wonders (Sour Cream Sugar Cookies)

Kathleen Linebaugh Bradley

Cookies:

1 1/2 cups sugar
1 egg
1 cup butter
2 tsp vanilla
1 cup sour cream
1 tsp baking soda
1/2 tsp salt
4 1/2 cups flour

Preheat oven to 435 degrees.  Cream sugar, butter and eggs until smooth.  Add vanilla and sour cream and mix well.  Then add all of the dry ingredients slowly until it forms a smooth firm dough.  If rolling out and cutting into shapes, dough works best when refrigerated prior to rolling.  Cookies can also be spooned out onto cookie sheet and baked like that.  Bake for 5-7 minutes.  DO NOT OVERCOOK.

Frosting:

1 (8 oz) pkg. cream cheese
1 stick butter or margarine
4-5 cups powdered sugar
1 tsp vanilla
food coloring if desired.

Blend all ingredients until smooth and firm enough to frost cookies.

Note:  These cookies were famous at Alta High School back in the day.  They were named white wonders because they were always simply cut out round and frosted with plain white frosting.  Everyone thought they were wonderful!  Hence the name!  Hope you enjoy!

Natalie Bradley's Sugar Cookie Recipe

For almost 30 years I have tried to find a good sugar cookie recipe, today I finally found it. Oh and glazzing cookies, so much easier and faster than frosting.

1 Cup (2 sticks) unsalted butter, at room temperature
2 oz cream cheese, at room temperature
1 cup sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
3 1/2 cups of flour
1 tsp baking powder
Large pinch of salt

Combine butter, cream cheese, and sugar into a large bowl, and cream with an electric mixer for several minutes until light and fluffy. Beat in egg and vanilla.

Whisk flour, baking powder, and salt in a separate bowl. Slowly add the dry ingredients to the butter mixture until just combined 
Divide the dough into 2 balls. Place each between two pieces of parchment (to prevent sticking) and roll out to about 1/8 inch thick. Transfer dough to cookie sheets on the parchment; refrigerate 30 minutes.

Heat oven to 350. Use cookie cutters to cut shapes, pulling away the scraps to avoid moving and distorting the cookies. If the dough gets too soft to work with, refrigerate it for 15-30 minutes. Reroll scraps between sheets of parchment for more cookies, refrigerate for rerolled scraps for 15 minutes.

Bake 7 to 10 minutes or until the cookies just start to color at the bottom edges. Let cool for 5 minutes on the sheet, then remove to a wire rack to cool completely before decorating. 
Glaze:

combine 1 lb confectioners' sugar, 1/4 c light corn syrup, 1/4 c water, and 1 tsp of extract (I used lemon but you can use almond, orange, coconut, or vanilla), in a large bowl and beat with an electric mixer until smooth, about 1 minute. To thin the glaze add more water 1/2 tsp at a time until desired consistency, divide among bowls and add gel food coloring to tint.

Sugar Cookies with Raspberry Cream Cheese Frosting

Delicious!

1/2 cup margarine 3/4 cup sugar 1/2 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda 1 egg 1/2 tsp. almond extract (or vanilla) 2 cups flour For the frosting: 4 oz. cream cheese 1/4 c. margarine 1 lb. powdered sugar 1/2 tsp. vanilla 1/2 c. frozen raspberries Mix all the ingredients well then stir in 2 cups flour.  If the dough seems too sticky to roll out, add more flour until it is the right consistency. Dust a large surface with a little flour and roll the dough out to about 1/8 inch thickness. You don't want to roll it out too thin! Cut out shapes with a cookie cutter and place them on an un-greased cookie sheet, then roll out the extra dough and cut shapes again.  Bake at 375 for 11 minutes (you don't want to overcook these). This only made about 15 large cookies, double the recipe if you want more. The Frosting: Mix well. If it is too runny, add more powdered sugar to get the right consistency.

Knockoff Swig Sugar Cookie

Serve cookie cold with room temperature frosting - delicious

1 cube butter, room temperature 3/4 c. vegetable oil l 1/4 c. sugar 3/4 c. powered sugar 2 T water 2 eggs Cream butter mixture and add to the dry ingredients 1/2 t. baking soda 1/2 t. cream of tartar 1 t salt 5 c. flour Dough will be crumbly. Form into golf ball size balls and put on cookie sheet. Put 1/4 c. sugar in bowl and dip bottom of glass in sugar and then press the cookie dough. The dough should spill out over the glass bottom.  Bake 350 for 8 minutes. Cookie should be barely brown on the bottom. Put cookies in refrigerator. Sour cream frosting 1/2 c, butter at room temperature 3/4 c. sour cream 1 t. salt 1/4 c. milk red food coloring Using a 2# bag of powered sugar add until right consistency.  Frosting should be room temperature. Frost cold cookie right before serving.

Spoon Drop Sugar Cookies

So easy...

In electric mixer, mix: 1 cup butter (not margarine) 1/2 cup sour cream 2 large eggs (or 1/2 c.) 1 Tbs baking powder 1 tsp baking soda 1 tsp vanilla 2 cups sugar 2 cups flour Stir in by hand: 2 more cups flour ICING With electric mixer , mix: 1/2 c. soft margarine 4 c. powdered sugar 1 tsp vanilla 1/2 tsp almond extract 2-4 Tbsp milk (only enough to make a good spreading consistency) Will frost about 60 spoon drop cookies. Directions: Do not chill dough. Line cookie sheet with parchment paper. Roll 1 1/2 Tbs of soft dough into balls and lightly press down. Bake 15-17 minutes at 350 degrees or until edges are lightly browned. Cool. Makes about 60 cookies. ** If you want to roll out on a floured surface and cut into shapes, first chill dough for 2 hours in fridge or 20 minutes in freezer.

Sugar Cookies

Jenn Parry gave me this recipe a few months ago and we love it....thanks Jenn!
Melissa Chandler

1 1/2 c. sugar 1 c. cold butter 1 egg 2 tsp. vanilla Blend in: 1 c. sour cream Add slowly: 4 1/4 c. flour 1 t. baking soda 1/2 t. salt Directions: Chill dough. Bake on a greased cookie sheet at 425 for 7-8 minutes.

Rich Sugar Cookie

This cookie is not cakey but delicious This is the recipe I got from my class on cookie decorating
Maryjane Melis

2 c. butter (no substitutions) 1 1/2 c. sugar 4 egg yolks 2 tsp. vanilla plus 1 tsp water 4 to 4 1/2 c. flour Cream butter, sugar and egg yolks. Add vanilla and water. Add the flour gradually. The dough should be soft but not sticky. Put it in a large freezer bag and press it down so that you have a rectangle about 2'' thick. Refrigerate the dough for at least an hour or overnight. Remove dough from fridge and break off about a fourth of it. Lightly flour a board and roll the dough about 1/4''. Cut cookies with desired cutters and place on PARCHMENT covered baking sheets. Bake at 350 for approximately 11 minutes. Cool cookies on a rack and decorate.

Sugar Cookies

My most requested cookie! Just like the Grandma B cookies with pink frosting.
Jill Dorrough

1 1/2 c butter 2 c sugar 4 eggs 1 tsp vanilla 5 1/4 cups flour (add 1/4 cup at high altitude) 2 tsp baking powder 1 tsp salt Directions: Cream cold butter and sugar in Kitchenaid fitted with paddle attachement. Add eggs and vanilla. Sift dry ingredients and add to butter mixture. Chill dough. Roll out 1/4 inch thick and cut into shapes. Bake at 400 for 8 minutes or till barely set.        Maryjane Melis -     My favorite frosting recipe is simply to use heavy whipped cream and powdered sugar and a little vanilla. You can add a tablespoon or so of corn syrup if you want a little shine.                Jill Dorrough     Here's how I make the frosting. I put a 1 cube of butter in the Kitchenaid and beat it until is is soft. Then I add 1 tsp of vanilla, a pinch of salt, and maybe 6 cups of powdered sugar. Then I add milk one tablespoon at a time until it looks like frosting. Not very scientific, sometimes I end up with way too much as it goes through the cycle of ''too thin--add more powdered sugar; oops! too thick--need more milk.'' I keep saying sometime I'm actually going to measure the powdered sugar and milk, but it never happens.