I originally shared this post on the blog 3 years ago, but I thought it was time to bring it to the forefront again!
I'm using Gay Lea's Premium Sour Cream (which is their thickest, richest sour cream made with 3 simple ingredients. It's amazing with chips (if you're like me ;) or to use to make a flavoured dip, and it's awesome in baking! This sour cream is only available in Ontario and only in the 425ml size.
Now, let me share this recipe with you!
What You'll Need:
5 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1 cup butter (softened)
2 cups sugar
1 tsp vanilla
Combine dry ingredients (flour, baking soda & salt) in a bowl (set aside for later).
In your mixer, mix together sour cream and butter.
Add sugar, eggs, and vanilla and mix until combined.
Slowly add the dry mixture and mix. Your dough will look like the photo below (top right).
Divide dough into two balls and wrap with plastic wrap.
Refrigerate for 1-2 hours (longer is fine if you need to come back to it later).
This is the fun part, when your kids will really want to help!
Preheat your oven to 350 degrees and line your baking sheet with parchment paper, so they're ready to go.
Flour your work surface (so the dough won't stick to it) and your rolling pin.
Put one of your dough balls down and start rolling until it's around 1/4" thick (or whatever thickness you like).
Sprinkle flour as needed to keep the dough from sticking to the table or rolling pin.
Once it's rolled out the way you like it, it's time to get your cookie cutters and cut your shapes out!
If your cookie cutters are sticking, you can dip them in flour to prevent that.
Place your cookies on your cookie sheets (on parchment paper) and bake for 8-10 minutes.
Try to take them out just before they get brown on the bottom if you want them to be nice and soft.
Frost with your favourite frosting and dig in! :)
You can store them in an airtight container (up to 2 weeks) or freeze them in a freezer ziplock bag for up to a month!
You can also freeze the dough for up to a month, and finish the rolling/cutting/baking process at a later date.
We love this recipe and used it for Katrina's Frozen birthday party (which I will share in the new year!) Hope you love it too!
Disclosure: I am part of the Gay Lea Ambassador Campaign with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.