Urmacher Sugar Cookies – Rewritten Recipe
This recipe has been in my family for generations. I like to add a cup of sour cream to the original version, and it truly creates the perfect sugar cookie—soft, not too sweet, and it holds its shape beautifully while baking. In the past, we topped them with canned cream cheese frosting, but this year I made homemade buttercream instead, and it turned out amazing. Everyone loved them! I had planned to decorate them nicely, but my son insisted on simply spreading the frosting on top—no fancy designs, just lots of frosting. I hope someone else gives these a try and enjoys them as much as we do. Happy Holidays!
Urmacher Sugar Cookies
Ingredients
- 1½ cups sugar
- 1 cup butter
- ½ cup milk
- 3 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 4 teaspoons baking powder
- A dash of nutmeg
- About 4 cups flour
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing thoroughly after each addition.
- Mix in the sour cream, vanilla, and nutmeg.
- Stir in the baking powder.
- Alternate adding flour and milk, using enough flour to create a stiff dough.
- On a floured surface, roll the dough to about ½ inch thick and cut into shapes with cookie cutters.
- Bake at 375°F until the bottoms are lightly golden.
Finish with buttercream or cream cheese frosting, depending on your preference.
