Monday, December 20, 2010

Tate's Bake Shop Sugar Cookies

Let's talk about sugar cookies. Christmas is really their season. While they are delicious any time of the year, I think the time they really shine is during the holidays because of all the pretty colored frosting and sprinkles. Most often though, it is the "cut out" sugar cookies rather than the "drop" kind that you see around. While the cut out ones are awfully pretty and festive, I feel like they just can't compare to the taste of the drop cookies, not-to-mention that they are definitely less time consuming. I think we can all agree that we could use a little extra time during Christmas! I know more hours in the day is definitely at the top of my wish list :) Now, these cookies in particular are something special. My decorating skills may be lacking, but these cookies definitely made up for that in taste! They had a great flavor and texture- soft and chewy on the inside and slightly crispy on the bottom. They will definitely be my "go-to" recipe in the future!
Old Fashioned Sugar Cookies (from Tate's Bake Shop Cookbook, seen on Smells like Home)
(Recipe yielded about 40 med-lg cookies) 
  • 3 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup salted butter, room temperature
  • 2 cups sugar
  • 1 tbsp vanilla
  • 1 large egg
  • 1 cup sour cream
  1. Preheat the oven to 350 degrees.
  2. Line cookie sheets with parchment paper. (You don't have to do this, but the bottoms came out more browned when I didn't)
  3. In a medium bowl, combine the flour, baking soda, baking powder, and salt.
  4. In a large bowl, cream the butter and sugar until the mixture is light and fluffy. 
  5. Add the vanilla and egg.  Mix together.
  6. Then, add the sour cream and mix it well.  
  7. Add the flour mixture and mix it until it is combined.
  8. Drop the cookies onto the prepared cookie sheets 2-3 inches apart as they do spread.
  9. Bake for 12-15 minutes or until they are light brown.  Cool them on the cookie sheets for about 5 minutes, and remove them to wire cooling racks to cool completely.
 For the Frosting:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • Pinch of salt
  • 4 cups confectioners’ sugar, sifted
  • 2 tbsp milk
  • Food coloring (optional)
  1. Beat butter with a mixer for about 1 minute or until smooth.
  2. Add vanilla, salt, sugar, and milk and beat again until smooth.
  3. Add food coloring if you want and spread over cooled cookies. 


    1. Yum! Looks delicious! My MIL has a special sugar cookie recipe that my husband's high school football friends still talk about to this day! I've only made the recipe a couple times because it literally makes enough cookies for two football teams!!

    2. My parents make a big batch of these every year for Halloween for the grandkids. My poor dad draws different jack o' lantern faces on them all and makes a special box to ship them in!