Grandma Lori's Famous Sugar Cookies

Do you ever come across a recipe that is so good you try to spread the love and share with as many people as possible? Jodi’s mom (Julie’s mother-in-law) has an infamous sugar cookie recipe (yes even better than Swig’s for you Utah folks) that falls into this category. All the grandkids LOVE to make them with her on special occasions, and all the rest of the family just loves to EAT them! We get together and make them at Christmas, Halloween, Easter, Valentine’s Day … pretty much any holiday where colorful cookies are appropriate.

If you are looking for a fun (and delicious) activity to do with your kids this weekend, we highly suggest giving this recipe a try! We love using the Thrive Basic Baking Ingredients as they are high quality and have long shelf life so we can keep spares in the pantry and never run out in the middle of a cookie making session!

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Sour Cream Sugar Cookies

This recipe comes from the Cache Stake Relief Society cookbook – compiled 1997 in honor of the 150th anniversary of the arrival of the Mormon Pioneers in the Salt Lake Valley.

2 c. butter – room temp.
2 c. white sugar
2 eggs
2 tsp. vanilla
1 c. sour cream (no light or fat free – the real deal)
6 c. white flour
2 tsp. baking soda
1 tsp. salt

Beat the first 4 ingredients very well, and fold in sour cream. Add flour, soda and salt. This is quite a sticky dough, so you have to roll out on a well-floured surface. Roll them a little thicker than normal cookies. Bake on ungreased cookie sheets at 350 for 7-10 min. I take them out when they are just a bit underdone. The top is set, but there’s no browning. Let cool a bit on the pans, then remove and cool on wax paper on the counter.

When they are cool – frost with this:

Great Aunt Sheri’s Cream Cheese Frosting from our pumpkin cake recipe

1/2 c. butter
8 oz. cream cheese (again – not the low fat kind for this purpose – use the regular kind)
1 tsp. vanilla
food coloring if desired

Mix these all together nicely, then mix in about
3 c. powdered sugar.

The normal way where you use a spatula or knife and spread a neat layer is not right here. Do it like my daughter Jana does it: Take a big spoonful and plop it in the middle of the cookie, then just spread it around a little bit. Jana also puts a scoop of ice cream on top of the cookie. It also works great to plop it on like that and then let the kids spread it around to decorate, less mess that way.