Soft Sour Cream Sugar Cookies

  

July 3, 2015

Looking for a fun, yummy treat this holiday weekend? Dairy Farmer, Taunya Otten loves to bake, and she shared this recipe for "make your own sugar cookie pizzas" with us.

Taunya Otten and her husband, Russell, were both raised on small dairy farms in Sanpete County, Utah, and now they are raising their 6 children on a large, modern dairy farm in Clarion, Utah. Taunya’s hobbies include cows, traveling, baking bread and cookies, and driving her kids into town and back to the farm. Even though dairy farming has changed over her lifetime, Taunya still believes it is ALL ABOUT THE COWS!

Visit the farm on Instagram: @Barexdairyfamily

Note about the recipe: Sugar Cookie recipe originally published as Sour Cream Cutout Cookies in Taste of Home June/July 1994. This recipe has been modified to suit her family’s tastes!

  • Yields: 3 1/2 dozen

Ingredients

COOKIES

1 Cup butter, softened

1 1/2 Cup sugar

3 eggs

2 Teaspoons vanilla extract

1/2 Teaspoon orange extract

1 Cup sour cream

4 1/2 Cups all-purpose flour

2 Teaspoons baking powder

1 Teaspoon baking soda

FROSTING

1/2 Cup butter, softened

8 Ounces cream cheese

1 1/2 Pound powdered sugar

1 1/2 Teaspoon vanilla extract

1/2 Teaspoon orange extract

2-3 Tablespoons milk, if needed

Toppings: various fruits like mandarin oranges, banana slices, blueberries, raspberries, strawberries, peaches, pineapple, coconut...

Directions

MIX

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and extracts; mix well. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.

BAKE

Preheat oven to 350°. On a well-floured surface, roll each portion of dough to 1/4-in. thickness. (Note: If the dough is sticky, add more flour until it is soft and workable.) Cut with a round floured 3-in. cookie cutter. Place 2 in. apart on greased baking sheets.

- Bake 10-12 minutes or until tops spring back when lightly touched. Remove from pans to wire racks to cool completely.

MAKE FROSTING:

For frosting, in a bowl, beat butter, cream cheese and extracts. Add enough confectioners’ sugar, to make the consistency of frosting you like. If it is too stiff, add enough milk to reach desired consistency. Spread over cookies.

BE CREATIVE

To make pizzas, put out bowls of the fruits and let everyone use a frosted cookie to make their own “combination fruit pizza” using whatever fruits they like!

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