Easy-to-Make and Bake Candy Cane Sour Cream Sugar Cookies #Recipe

There’s something irresistible about a cookie in a holiday shape.  They simply scream “here I am, holiday cheer in a cute cookie form, now enjoy me!”

Sour cream sugar cookies are a favorite to make as they are easy to shape and bake into rich, puffy melt-in-your mouth goodness.   You can quickly mix up a batch and bring them with to gathering or display on your own holiday dessert table.  Whether you stick with traditional vanilla flavoring or opt for adding peppermint extract, everyone will enjoy this holiday favorite.

Generally, when preparing, I’ll grease the cookie sheets a bit prior to baking.  Lately, I’ve been trying new methods and looking for things to enhance, rather than detract from the food’s natural goodness.  Shortening and various oils can often be absorbed into the cookie dough when baking and alter the flavor.

For this reason, I was willing to give Pompeian Grapeseed Oil Spray a whirl as it’s designed to reduce absorption and preserve the natural flavors of food.  I received a sample from Smiley360 and to my delight, that promise holds true!

Pompeian Grapeseed oil has a very light taste and no contains no propellants due to the newly designed pouch system which protects the oil from damaging light.  The product also has a high smoke point, making it ideal for holiday baking.

Candy Cane Sour Cream Sugar Cookies

5 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream, room temperature
1 cup butter, softened
2 cups sugar
2 eggs
1 teaspoon vanilla (or, if desired, substitute 1 teaspoon of peppermint extract)

Whisk together baking soda, salt, and flour. Set aside.

Next, cream together the sour cream and butter, then add the eggs, sugar, and vanilla. Add Red food coloring for fun or leave it out and decorate with sprinkles or frosting (after baking.) All of these options have a nice “candy cane” effect.

Mix until well combined, separate your dough into two halves and wrap in plastic wrap. Refrigerate for 1-2 hours until the dough is cooled

Preheat oven to 350 degrees.

Roll out your dough to approximately 1/4 inch thickness.  Use a candy cane cookie cutter to cut out as many cookies as you can get out of your dough. Repeat rolling and cutting until all dough has been cut.

Lightly spray your cooking sheets with Pompeian Grapeseed Oil Spray.  Arrange candy cane dough shapes onto cookie sheet, leaving a 1 inch space between cookies

Bake for 8-10 mins.  Cool on a wire baking rack.

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