Sour Cream Cookies


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Makes about 30 cookies

This is the perfect recipe for those who prefer their cookies on the soft and cakey side. If you like, add a teaspoon of anise extract. These cookies are only slightly sweet so that they don't become overly sweet when iced.

Cream together until light and fluffy:
1 cup unsalted butter, softened
3/4 cup sugar

Beat in:
1 cup sour cream
1 egg yolk
1 teaspoon vanilla extract

Whisk together and add:
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutter, then transfer cookies onto a cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely before decorating with royal icing.