Sour Cream Sugar Cookies V

Recipe View In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. (5 minutes)

Recipe View In a large bowl, cream together the shortening and sugar until light and fluffy. (5 minutes)

Recipe View Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until well combined. (3 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

Recipe View Cover the dough tightly with plastic wrap and refrigerate overnight, or for at least 4 hours. This chilling period is crucial for preventing the cookies from spreading too thin during baking. (4+ hours)

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. (10 minutes)

Recipe View On a lightly floured surface, roll the chilled dough out to 1/4-inch thickness. Use cookie cutters to cut out desired shapes. (15 minutes)

Recipe View Place cookies approximately 1 1/2 inches apart on the prepared cookie sheets. (5 minutes)

Recipe View Bake for 10-12 minutes, or until the edges are lightly golden brown. (10-12 minutes)

Recipe View Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. (5 minutes)