Tweetle Dee Design Co.: Grandma’s Sugar Cream Cookies

Today's gift in the Twelve Days of Giving is our most requested recipe, which happens to be my Grandmother's Sugar Cream Cookie Recipe! I am not exaggerating when I say it is the best roll out sugar cookie recipe in the land. Perfectly soft, yet able to handle frosting and all the decorating you want to add. It is sweet, but not too sweet which pairs perfectly with butter cream frosting. The best frosting for good sugar cookies!

Some cookies look pretty, but don't taste so great...and there are those that are so yummy you can't forget them. Which is why this is the most requested recipe I have. Anyone who has joined us for Christmas and participated in our decorating party on Christmas Eve has wanted this recipe and a tray of cookies to go home with. Thank heavens for Grandma's who knew how to make everything sooo yum! The secret is in the cream...shh!
Grandma's Sugar Cream Cookies
2 Eggs 2 Cups of White Sugar 1 Cup of Melted Butter
Mix the eggs and sugar in a mixer and slowly add the melted butter.
1 Cup of Sour Cream 1 Tsp. Baking Soda
Mix the sour cream and the baking soda together in a small bowl and set aside for five minutes. The baking soda will puff the sour cream making it super fluffy. (Best secret grandma ever shared!)
1/2 Teas. Salt 2 Teas. Real Vanilla
Add to egg/butter mixture and mix until incorporated. Add the sour cream and fold in.
3 to 4 - ish Cups of Flour
Add the flour to this mixture one cup at a time. You want the dough to hold together and feel like soft and slightly sticky. Too much flour and the cookies will be "bready". Too little and they will be flat. I've made these cookies my whole life in cities all across the country and the amounts of flour vary depending on humidity and what ever magic in in the air. So add one cup at a time until it is perfect. Refrigerate for one hour.
Preheat oven to 375 degrees. Line baking sheets with parchment baking sheets. Lightly flour your counter surface. Roll out dough to 1/4" thickness. Cut lots of fun shapes and bake for 6 to 8 minutes, watching for slight browning on the edges.
Remove from oven and let cool on a rack until room temperature for frosting!
Grandma's Butter Cream Frosting
1/2 Cup Butter 1/2 Cup Butter Flavored Crisco 2 Teaspoons Vanilla 4 ish Cups of Powdered Sugar 4 Tbs. Milk
Cream butter and shortening with an electric mixer. Add vanilla. Gradually add sugar one cup at a time beating well on medium speed. Scrape sides of bottom of the bowl often. When all the sugar has been mixed the icing will appear to be dry. Then it is time to add the milk, beating on high until light and fluffy.
Keep frosting covered with a damp cloth until you are ready to decorate. Frosting will keep in the fridge. Re-whip before using again to get extra fluff. Frost cookies and sprinkle to your hearts content!
(For cakes use two extra teas. of milk for a thinner consistency.)
This recipe has been our family's tradition since I was a child and we only make them once a year for this reason. I love the shortbread style sugar cookies on the blogs for sure, but this rolled out cookie and it's frosting heaped with sprinkles is one of the best gifts Christmas has to give.
Merry Christmas xoxo

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