Being the wonderful younger sibling that I am, I decided to send some cookies to my brother for Valentine’s Day. I chose this recipe because butter cookies tend to last pretty well (by the time he got them they were nearly 2 days old), and the pictures up on Baking Bites were quite enticing.
Ingredients
- 3 C all purpose flour
- 1 t baking powder
- 1/2 t salt
- 1 C (2 sticks) unsalted butter, softened
- 1 C sugar
- 1 large egg
- 2 T sour cream
- 1 t vanilla extract
- Sift flour, baking powder and salt together.
- Cream sugar and butter together in a large bowl.
- Beat in egg, sour cream and vanilla until well combined.
- Beat dry ingredients into butter mixture in two additions.
- Optional: add mini chocolate chips to dough (being my indecisive self I added them to half the dough although I found that I liked them better w/o the chocolate)
- Separate dough into two disks, wrap in plastic wrap and let chill in the fridge until firm (or, if you’re in a hurry put them in the freezer for about 30 minutes)
- Preheat oven to 350F.
- Working with one disk at a time, roll dough out to 1/8 – 1/4 inch thick. Avoid using too much flour, as this will change the texture of the cookie).
- Use cookie cutters to cut into desired shapes.
- Optional: Dip cookies into sprinkles. The best way to do this is to spread the sprinkles along the bottom of a shallow dish and lightly press the cookie on top of it.
- Place cookies onto cookie sheets lined with parchment paper.
- Bake until cookies are lightly golden around the edges, about 12 minutes.
- Cool on wire racks.
(Credit to Baking Bites for recipe).
As you can see from the title I gave this recipe, these are probably the best butter cookies I’ve ever had. I’m guessing the difference is in the sour cream, because other than that it’s pretty much your average butter cookie recipe. Next time I think I’ll experiment with some frostings.
