I have a recipe for sugar cookies that have sour cream in it do you have this one it is a roll out but you can roll out and cut in in circles if you don't want to do the regular cutouts. It always stays soft there is one for and molasses cookie that everyone enjoys and stays soft Crinkle Molasses Cookies lC. Sugar 3/4 C. shortening 1/4 C. molasses 1 egg 2 C. flour 21/2 tsp soda 1 tsp. each Cinnamon, and ground ginger 1/2 tsp cloves 1/4 tsp cardamon 1/4 tsp salt sugar to roll cookies in combine sugar and shortening,molasses and egg. Beat tell well blended add Flour spices beat at low speed until soft dough forms shape into 1" nalls roll in sugar Bake 135 degrees 8-12 mins when I first got this recipe I doubled checked with my neice as to the amount of soda seems like a lot she said that was what her recipe says so that is what I use good luck do buy a termonater and see what your oven temp actually is. if it reads 325 up the guage 25 degrees so it is what you need. good luck cookies shouldn't be hard....unless you want them to be sheila

It was in the link, but I put it here for you. Butter Cream Frosting for Sugar Cookies 1/2 cup butter or margarine (1 stick) 1 box 10X powered sugar (around 3 cups if using a bulk bag) 1 tsp vanilla flavoring 2 to 3 TBS milk Food coloring Sugar sprinkles (for after the cookies are frosted) Directions: Again, let the butter/margarine sit out and soften. That makes mixing much easier, and it¡¦s also easier to get the correct consistency when adding the milk. If the butter is cold, then it gets too thin as it warms up. If this does happen, just add a little more powdered sugar. Cream the butter and powdered sugar putting in about a half cup of powdered sugar at time. If the powdered sugar looks pretty lumpy, it¡¦s a good idea to sift it, so you don¡¦t have sugar balls in the frosting. Mix well. Add the vanilla. Mix. Add around 1 TBS of milk and mix. Continue adding a tsp or so until the frosting is the right consistency for spreading. If you discover you¡¦ve made it too thin, stir in a little sugar. If it¡¦s too thick or starts to get too thick as you decorate add just a tiny bit more milk and stir. Add a couple of drops of food coloring and mix if you want a single color batch. It¡¦s more fun, however, to divide the frosting into small bowls and let everyone make a color. Be warned that some people (mostly boys) will put in all the colors and make ugly brown frosting. It still tastes great. And, this really is about having fun. If you want sugar sprinkles, then take some regular table sugar. Put a 1/4 to 1/2 cup or so in a zip lock bag. Add a little squirt of food coloring. Squeeze the bag until the sugar is all colored. It's fun also to divide the sugar out and make various colors like with the frosting. Sprinkle on the colored sugar. You may need to very lightly tap the sugar on top of the frosting if the frosting is starting to set. If you want the sugar sprinkles but not buttercream frosting, then make up the colored sugar and pat that on before baking the sugar cookies. If you try to put colored sugar on cookies without frosting after they're baked, the sugar will not stick.

Dip them in tea and munch away!...or in milk!....sugar cookies dipped in milk are one of my favorite secret indulgences! Linda C

Potpie, I've made this recipe for years Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts. This dough is one that you can roll thick, if you like a softer cutout, yet still holds up. CREAM CHEESE COOKIES 1½ C sugar 1 C unsalted butter 1 8oz pkg cream cheese 1 egg 1 tsp vanilla ½ tsp almond extract 3½ C flour (I like unbleached) 1 tsp baking powder In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375° oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375° oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter ¼ tsp vanilla ¼ tsp almond extract 1 egg white ¼ C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy