Perfectly Soft Sugar Cookies

1 cup butter
2 cups sugar
2 eggs
3 tsp. vanilla
1 cup sour cream
1 tsp. salt
2 tsp. baking soda
5 ½ cups flour

Preheat oven to 375 degrees.

  1. In mixer, cream butter and sugar, and then add eggs and vanilla. Add sour cream.
  2. In separate bowl combine salt, baking soda, and flour, then add to mixture.
  3. Roll out on floured surface to about  1/4 to 1/3 inch thick. ** see Notes
  4. Use a spatula to carefully slide under each cookie and place onto greased or parchment-lined cookie sheets.
  5. Bake for 7-8 minutes.  THEY WILL NOT LOOK DONE!  But don’t give in to your temptation to cook “just a little bit longer” or you will get crunchy cookies instead of soft, pillow-like cookies. If you have a golden brown color along the edges then you have baked them too long.
  6. Wait about 5 minutes and then transfer carefully to a cooling rack. If you wait longer they will get soggy on the bottom and sometimes get stuck to the parchment paper. Once they are cooled they are ready for frosting

Here is a simple buttercream frosting:

1/2 cup butter, softened
4 cups powdered sugar
2 tsp. vanilla
1/4-1/3 cup milk

**Notes and images for rolling out dough taken from

ImageThese are paint stir sticks (available for free from the paint department of any hardware store). There is a product on the market called Perfection sticks, which are sticks that usually come in a set of a couple different thicknesses. They are designed to help you roll out the dough in a nice even thickness. Since I don’t own Perfection sticks, I just glued two paint stir sticks together, which makes about the perfect thickness for sugar cookies. (So you need 4 sticks total, since you need a double thick stick for each side of your dough.) If I want the dough a bit thinner, I just roll out the dough to the thickness of the sticks, then remove the sticks and roll just a bit thinner.

ImagePlace a piece of parchment paper on top of the dough. This helps you roll out the dough without adding additional flour (adding too much flour can make the dough a bit tough, and can create little pockets of flour in the dough that cause bumps to form on your cookies during baking, making it more difficult to decorate later).


Crispy Southwest Chicken Wraps


1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

*Recipe from