Sugar Cookies

by Savannah Ray

Makes 36 cookies

Ever since I can remember, my mom has baked and decorated sugar cookies with us every Christmas, and it’s still one of my favorite traditions. I’m so thankful she started it and hope my children will continue it.

Ingredients

6 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon real salt (my favorite is Redmond Real Salt)

1 cup salted butter, room temperature

2 cups granular cane sugar

1 cup sour cream, full-fat

4 farm fresh eggs

1 teaspoon SRF bourbon vanilla

1 teaspoon vanilla bean paste

Directions

1. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

2. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy—scrape down the sides of the bowl. Add sour cream and mix until combined. Add eggs, one at a time, and mix until combined. Mix in the vanilla and vanilla bean paste. Slowly add your bowl of dry ingredients. The dough will be sticky.

3. Divide the dough in half, flatten each half into a round disc, and wrap each in plastic wrap. Chill for at least 1 hour or up to 72 hours.

4. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.

5. Remove one dough disc from the refrigerator and let it sit at room temperature for 5 minutes. Place the dough on a lightly floured surface. Roll the dough to 1/4 inch thickness.

6. Use your favorite cookie cutters and cut the dough.

7. If the dough is too warm, place the baking sheet with the cut-out dough in the freezer for 10-15 minutes to prevent the dough from spreading too much while baking.

8. Bake for 7-10 minutes. Let cool before decorating.

My son Rhett, my mom Sally, and my daughter Bailey Ray are decorating sugar cookies on Christmas Day. Also, pictured are our precious dogs Pepper and Birdie.

My mom, me (Savannah Ray), and my daughter Bailey Ray back in the day making Christmas sugar cookies.