Heart Sour Cream Sugar Cookies with Pink Candy Corn and Peanuts
Old Fashioned Sour Cream Cookies with a peanut candy corn twist. Sweet, salty, crunchy, chewy. You can decorate these classic cookies many ways for various holidays.
- 4 cups flour plus extra for rolling out
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 cup butter
- 1 teaspoon vanilla
- 1 cup full fat sour cream
- 3 eggs
- 1/2 cup candy corn sprinkles, 1/2 cup chopped peanuts
- Cookie cutters
Sift together flour, baking powder, baking soda, salt. Set aside.
Cream butter and sugar together. Add eggs. Add sour cream. Mix well. Mix in vanilla.
Add in dry ingredients.
Divide dough into four pieces and wrap each in plastic.
Chill thoroughly. Dough will be soft and hard to handle.
Roll out each section of dough at a time, while keeping the remaining pieces of dough in refrigerator.
Chop candy corn and peanuts.
Roll dough out using some flour, so dough doesn't stick.
Cut into shapes. Decorate.
Bake at 350 for 8-10 minutes. Do not brown.