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Sour Cream Sugar Cookies

Cookie images are stock photography and not actual photos of recipes. Final results may vary.


In large mixing bowl, cream shortening and sugar until light and fluffy. Beat in egg, sour cream and vanilla.

In separate bowl, combine flour, baking soda and salt. Gradually add flour mixture to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.

Preheat oven to 350° F.

On lightly floured surface, roll dough out to ¼ inch thick and cut with a floured cookie cutter. - OR - On lightly floured surface, roll into 3 in wide log. Slice in ¾ inch thick pieces and place on baking sheets lightly coated with nonstick cooking spray. Bake for 8 to 10 minutes or until set. Cool 1 minute before removing to wire racks to cool completely.

In a large mixing bowl, cream butter until light and fluffy. Beat in vanilla and confectioner’s sugar adding enough milk to achieve desired consistency. Tint with food coloring and mix again. Decorate cookies as desired.

You can also wrap the pre-baked logs in wax paper and seal in freezer bags to be frozen for later use.

  • 1 cup shortening
  • 1 cup sugar
  • 1 egg
  • 3/4 cup Hiland Dairy Sour Cream
  • 1 1/2 teaspoons vanilla
  • 4 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt

Nutritional Facts Coming soon.

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