Puffy Sugar Cookies

Mon, Apr 26, 2010

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These cookies have the sweet, buttery, rich vanilla taste for which sugar cookies are known and loved. These cookies puff up while baking so it is best to use simple cookie cutter shapes. But compared to some roll-out cookies, they do hold their shape pretty well. I usually leave out the nutmeg unless I make them during the fall or winter. I like to decorate them with a basic buttercream frosting.

Puffy Sugar Cookies

Recipe Type: Dessert

Author: Itsy Bitsy Foodies

Prep time: 2 hours

Cook time: 15 mins

Total time: 2 hours 15 mins

Serves: 24+

These soft, puffy sugar cookies have the sweet, buttery, rich vanilla flavor for which sugar cookies are known and loved. They pair exceptionally well with buttercream frosting.

Ingredients

3 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg, optional
1/2 cup butter, softened
1 cup sugar
1 egg
1 1/2 tsp vanilla
1/2 cup sour cream

Instructions

Cream the butter and the sugar together.
Add the egg, vanilla and sour cream and mix well.
Gradually add the dry ingredients, stirring until a soft dough forms.
Wrap the dough in plastic wrap or place it in a sealed container and chill it in the refrigerator for 1 hour or overnight. This will make it easier to roll out the dough.
Remove half of the dough {letting the other half continue to chill in the refrigerator} and roll it out to 1/4-inch thickness on a lightly-floured surface.
Cut the dough with the cookie cutters of your choice.
Repeat the process with the scraps of dough and the other half of chilled dough in the refrigerator. I have found that it is best to leave any dough that I’m not currently working with in the refrigerator. This way it stays chilled and firm and is easier to roll out.
Place the cookies on a baking sheet. This is the time to decorate them if you are using sprinkles but if you plan to frost the cookies, leave them plain at this point.
Bake the cookies at 400 degrees for 6-8 minutes until the edges and bottom of the cookies are just starting to turn a light golden brown. They will set up more as they cool so be careful not to overbake them if you want soft sugar cookies.
Let the cookies cool for 10 minutes on the cookie sheet.
Then, transfer the cookies to a wire rack and let them cool completely.
Frost and decorate them as desired.