Thanksgiving Point Sugar Cookies
Our family loves our outings to Thanksgiving Point. My daughter spends most of her time with the horses. (Of course!) My son loves the dinosaurs and running through the Children’s Garden. Of course, our favorite place to stop is the sweet shop. Floor to ceiling of the small candy store is filled with nostalgic candy and treats that we enjoy today. The kids always have a hard time deciding which five pieces they’ll pick. Sometimes, for variety we stop by the Emporium for a sugar cookie. It’s always beautifully decorated and almost too good looking to eat.
I can tell you that my cookies do not compare in looks. But they do in taste, because Thanksgiving Point posted their famous Emporium sugar cookie recipe in their last newsletter!
And now, I’m sharing that recipe with you. I did only make one slight change from sour cream to greek yogurt. The cookies were still delicious, and still just as tasty. Only they had less fat and more protein!
The Famous Emporium Kitchen Sugar Cookies
1/2 cup butter
1 cup sugar
1 tsp vanilla extract
1 tsp almond extract
1/2 cup sour cream or greek yogurt (I used Voskos)
3 1/4 cup unbleached all purpose flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
Cream the butter and sugar together in a large mixer bowl set on medium speed. Add the egg, vanilla, almond extracts and sour cream (or yogurt) and continue mixing until blended well. Scrape the sides of the mixing bowl if necessary. Add dry ingredients slowly to the cookie dough, mixing until thoroughly combined. Mixture should become a ball in the mixer. Wrap dough in plastic wrap and refrigerate for 1-2 hours. Preheat oven to 375 degrees. Roll dough out on a lightly floured surface. Roll until cookie dough is 1/4 inch thickness.
Cut out cookies in various shapes and place on lightly greased cookie sheet. Cook for 8-10 minutes or until done. Remove from oven and allow the cookies to cool on a wire rack before frosting.
Frost each cookie with thinned buttercream frosting.