top of page
  • Writer's pictureMichelle


Updated: Feb 8, 2018

Hi, friends! Today I am sharing a recipe for sugar cookies. This recipe is my favorite sugar cookie recipe. We have baked these particular cookies at Christmas in our family for years. The recipe is from a cookbook (remember those?) that my mom has. The book is so old and worn, it seems the binding may fall apart every time you open it. That's how you know the recipes are good, right?!

The recipe is called "Old-Fashioned Sour Cream Cookies". I think it's the sour cream that makes these cookies delicious - and not dry like some cookies I've made. You know the deal - you decide to bake sugar cookies, you roll out the dough which sticks to everything, and flour is the only thing that can save you. Flour does help, but of course you run the risk of your cookies drying out as you add more flour. Not with these! I personally prefer to glaze them - this adds the perfect amount of sweetness, while also helping to prevent the cookies from drying out.

Here is the recipe, which is from "Mary Meade's Country Cookbook".

1 cup butter or margarine

1/4 teaspoon salt

2 cups brown or white sugar (I use white)

1 egg

1 cup sour cream

4 1/2 cups sifted flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla or lemon extract (I use vanilla)

Cream butter or margarine with salt and sugar. Add egg and cream (I also add the vanilla at this point, although the recipe says to add it at the very end). Add sifted flour, baking powder, and baking soda. Chill dough (I put the dough in the fridge for about 45 minutes), then roll out on lightly floured and sugared board, sprinkle with sugar, roll in very lightly and cut your cookies. Bake in a 375 degree oven about 10-12 minutes, or until lightly browned. 10 minutes was the perfect amount of time for my oven.

One thing I want to mention. If you don't have a flour sifter, don't worry! I actually don't use one myself. I have a fine mesh strainer that I use instead. I place the strainer into a bowl, and then put the flour into the strainer. Then I pick up the strainer and hold it over the bowl just slightly (still inside the bowl so the flour doesn't go all over the place), and tap the strainer so the flour strains into the bowl below. This seems to work just fine in terms of getting some air into the flour, and is a process that I use in many recipes. See image below.

As I mentioned, I prefer to glaze sugar cookies. Making glaze requires only a few ingredients, and I think they look so nice when the glaze sets. The recipe I used worked very well. Now glaze does make a little bit of a mess. If you have cooling racks, they are great to use when glazing cookies. When I glaze them, I put the glaze in a shallow bowl, and then put a cookie face down in the bowl. I then lightly tap the edges to ensure coverage, pick the cookie up, let it drip off in the bowl, and then place it on a cooling rack (with a cookie sheet underneath) to let the glaze set up. The glaze will move around a little once you place the cookie on the rack, and the glaze may even run off a few cookies. If the glaze is running off every cookie and making a huge pooling mess on the cookie sheet, then your glaze is too thin. Just add more powdered sugar, test with a cookie, and repeat as necessary. Once the cookies are placed on the cooling rack, you can add sprinkles if desired.

I hope you will give this recipe a try the next time you are baking sugar cookies.



Recent Posts

See All


bottom of page