I've been using this sugar cookie recipe ever since my Grandma Lill passed it onto me when I was in college. It's been around a long time and for good reason- these cookies are super soft and moist and so so yummy! I love this recipe also for bake sales or holiday treat giving because it makes a big batch. The dough freezes perfectly too, so if you don't want to make this big of a batch you can save half the dough in a freezer ziplock for easy baking later.
Note: Because they are so moist they are super sticky, so that's why you have to chill before you cut them out. Make sure you flour your work surface pretty good too.
Soft Sugar Cookies
Recipe from Michele Parkinson
makes between 2 and 3 dozen cookies
1 cup sour cream
1 cup butter, softened
2 cups sugar
6 cups flour
1 tsp soda
1 tsp baking powder
2 tsp vanilla
1/2 tsp salt
Mix sour cream and butter together. Add sugar and eggs (one at a time) and the vanilla and mix. Add flour, soda, powder and salt and mix. Chill in the fridge for about 3 hours. Roll out onto a floured surface to about 1/4- 1/2 inch thick (depending how you like them) and cut into shapes. Bake in a greased cookie sheet in a 350 degree oven for 6-8 minutes. Cool and frost.
Use canned frosting or here's the one I use
Cream Cheese Frosting
Recipe from Lillian Rydalch
3 cups powdered sugar
1 cube butter (1/2 cup), softened
3 ounces cream cheese, softened
2 Tbsp milk
1 tsp vanilla
Beat the butter and cream cheese together. Add powdered sugar, milk and vanilla and beat until mixed well.