The best sugar cookies that I have made.

I am kind of OCD when I make cookies. I mix the dough just enough, not to much. And I always add more vanilla and almond extract than any recipe calls for. When I am baking the cookies, I set the timer for half the time and then add more minutes as I go just so I can check them a billion times to get the perfect “barely golden”. It’s a process, but I think they turn out great and the time I spend obsessing about them is worth it when I bite into these yummy cookies. These cookies tasted like Granny B’s cookies when I put the Cake Mate squeeze frosting on top.

Sour Cream Sugar Cookies

1 ½ cups sugar
½ cup butter (room temperature)
1 cup sour cream
1 large egg
2 teaspoons vanilla
1-2 teaspoons almond extract
3 ¾ cups all-purpose flour
1 ¼ teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon salt

Preheat your oven at 375 degrees. In a bowl, cream the sugar and butter together. Mix in the sour cream, the egg, vanilla and almond extracts. Stir in the flour, baking powder, baking soda, and salt. Wrap cookie dough in plastic wrap and refrigerate for a couple hours or over night – This step is important, do not skip it!!

Place cold cookie dough on a well floured surface and roll out about ¼ inch (or a bit thicker). Do not roll out too thin, or you won’t get the perfect cookies that I made (haha). Get out your cookie cutters and cut away.

Place cookies about 2 inches apart on a cookie sheet and bake for about 10-12 minutes, barely, barely golden. I check my first batch about 10 times just to make sure I take them out at the right time.

Let your cookies cool before you frost and decorate them.