Soft, iced cookies in fun shapes made extra special with Bison Sour Cream—Make them swoon at your cookie swap with this cutout sugar cookie recipe!
Ingredients
- 1 cup Bison Sour Cream
- 3 cups all-purpose flour, plus extra for rolling
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup shortening
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Servings: 24
- Prep Time: 45m
- Cook Time: 10m
- Total Time: 1h 55m
Details
- Step 1: Combine flour, baking powder, baking soda, and salt in a medium bowl.
- Step 2: In a stand mixer, beat the shortening and sugar together on medium-high until soft and fluffy.
- Step 3: Beat in eggs, one at a time, and mix well.
- Step 4: Add Bison Sour Cream and vanilla. Blend together until creamy.
- Step 5: Turn mixer to low speed. Add in dry ingredients and blend until incorporated evenly.
- Step 6: Cover and chill dough for at least 1 hour.
- Step 7: Preheat oven to 350°F.
- Step 8: Divide the chilled dough into two portions. On a lightly-floured surface, using a lightly-floured rolling pin, roll out one section at a time, to about 1/4″ thickness, and begin to cut out as many shapes as possible, with cookie cutters.
- Step 9: Remove shapes off the surface with spatula and transfer to a cookie sheet.
- Step 10: Bake for 10-12 minutes. Allow to cool completely before frosting. Then simply frost, decorate, serve, and enjoy!
