I really have a soft spot for sugar cookies, but not the crispy kind, I like them soft and chewy. Don’t get me wrong, if they are the crispy kind, I just need some coffee to dunk them in and then I’m fine – yes, I’m a dunker. But when I get them like this, I could sit there and finish the batch. And I’m really into desserts although I love to make them. That’s why I have my wife and daughter… and son-in-law – the biggest chocolate lover you have ever met.

But this is Christmas Cookie #11 – Soft Sour Cream Sugar Cookies. You can fill these or just sprinkle them with icing sugar when they come out of the oven. You need to bake these for about 13 – 16 minutes. Watch it at 13 and see if in needs more time. Dust with icing sugar when just out of the oven, it adds a nice texture to the cookies. They won’t be dark, just lightly golden.

It’s the kind of cookie you can put frosting on. I formed this sticky dough – no really sticky dough, into a log (1″ diameter) on a piece of parchment paper and using a bench scraper, tucked the parchment into itself, this gave me a nice evenly rolled log. Place this in the freezer for about 1 hour until firm, but not hard. Cut into ¼” slices, place on parchment and bake. I got about 80 cookies out of this batch. They will not harden too much more – just taste it to make sure it is baked all the way through. Add more time to the baking process if there is a raw flour/egg taste. I baked it for 13 minutes and took it out of the oven. When I tried one, it tasted raw, so I put it back in the oven and increased the time, checking in 1 – 2 minute intervals, until at 15 minutes, it was baked perfectly – lovely taste and texture.

You could also sandwich a good quality jam or marmalade between two cookies, but really, they are great on their own. As always – enjoy!

1 cup Churn 84 butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
3 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream

Line a cookie tray with parchment paper, set aside
Mix butter and sugar until well combined – about 4 minutes on medium
Add the eggs, one at a time, and mix well
Add the dry ingredients alternating with sour cream – as always, start and finish with the flour – mix well
Remove half the batter to a large piece of parchment (about 18” long) and carefully form a log – you may find it easier if you flower your hands or dip them in water, shaking off the excess, then patting and shaping the log
Once shaped, use the parchment paper to help you roll into an even log, about 1” in diameter
Repeat with the remaining dough
Place the rolls in the freezer until firm – about 90 minutes
Turn the oven to 350f
Unroll the logs and cut into ¼” slices
Place the slices 1″ apart on the parchment paper lined tray and bake for 13 – 16 minutes
Remove from the oven and dust with icing sugar, superfine sugar, coconut sugar or regular sugar (but lightly pat the coconut or regular sugar into the cookie top)
Pictures below include dusting with icing sugar, regular sugar and coconut sugar – yummy deliciousness people!