Sugar Cookies
My mother-in-law gave me this recipe; these are oh so good and so easy to prepare. I hope you enjoy.
My mother-in-law gave me this recipe; these are oh so good and so easy to prepare. I hope you enjoy.
- Carbohydrate 28.88315 g
- Cholesterol 37.4277777777778 mg
- Fat 6.93178888888889 g
- Fiber 0.562500009934107 g
- Protein 3.64592777777778 g
- Saturated Fat 1.77696833333333 g
- Serving Size 1 1 Serving (54g)
- Sodium 92.598888888889 mg
- Sugar 28.3206499900659 g
- Trans Fat 0.402127222222221 g
- Calories 192 calories
Step-by-step
- Cream together butter and sugar.
- Add eggs and sour cream.
- Add dry ingredients.
- Refrigerate overnight.
- Roll out a little more than a quarter inch.
- Cut into shapes or large circles.
- Bake in 375 oven until bottom is lightly browned about 8 minutes.
- Frost with royal icing.
The Chemistry of Chilling Dough
Refrigerating cookie dough overnight is not optional when working with high-moisture fats and sour cream; chilling solidifies the lipids and hydrates the flour proteins fully, preventing the cookies from spreading into thin puddles on the baking sheet. Rolling the dough to a quarter-inch thickness ensures the interior remains tender while the bottom develops a light golden brown hue at 375 degrees Fahrenheit within eight minutes. Sour cream introduces lactic acid, which reacts with baking soda to create a tender crumb structure historically favored in American baking traditions before chemical leaveners became commercially uniform.Historical Context and Serving Pairings
Originating from early American settlement adaptations of English Christmas biscuits and Dutch koekjes, traditional sugar cookies rely on basic pantry staples to yield large batches efficiently. Pairing these sweets with robust black coffee or unsweetened black tea balances the high sugar content derived from the granulated sugar and royal icing topping.
