Sour Cream Cookies

  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup shortening
  • 1 cup sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • I mostly “eyeball” these amounts.
  • 2 cups powdered sugar
  • 2 tablespoons softened butter
  • 1 tsp vanilla
  • 2-3 tablespoons milk.
  • food coloring (I usually use about 4 to 5 drops of just the regular kind you buy at the grocery store)
  1. In a medium bowl, combine the flour, baking powder, baking soda and salt.
  2. In the bowl of an electric mixer fitted with a paddle attachment, beat the shortening and sugar together on medium-high speed until soft and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition.
  4. Add the sour cream and vanilla and blend together until creamy.
  5. With the mixer on low speed, add in the dry ingredients (I add it ⅓ at a time) mixing just until incorporated and evenly mixed.
  6. You will have a very sticky dough at this point so it is very important to CHILL THE DOUGH FOR AT LEAST 1-2 HOURS. This is the hardest part for my kids! When they see I making their favorite cookies, they want instant gratification! (Who doesn’t???) I find setting the timer on the stove saves me from answering the question “Has it been an hour yet?” at least a million times.
  7. After the dough has chilled the rest is about technique. Here are the tips that will ensure your cookies come out PERFECT. 🙂
  8. Divide the dough into two portions. Roll out one section at a time. It’s easier to work with a smaller piece.
  9. Roll out with plenty of flour on your board to avoid sticking issues. But don’t work the dough TOO much or it will get tough. Also make sure to flour your rolling pin and cookie cutters as well.
  10. Don’t roll the dough too thin. I shoot for just a little over ¼” thick.
  11. Once you have cut out as many shapes as will fit, scoop them off the board with a spatula and transfer to a cookie sheet. It helps if you nudge a little bit of flour under the cookie as you lift it off the board.
  12. If you have silicone baking mats use those. You can also use parchment paper or aluminum foil. Cooking directly on the cookie sheet works too… it’s just more clean up. 🙂
  13. Bake the cookies for between 10 and 12 minutes at 350 degrees. Timing is CRUCIAL, so keep an eye on them!
  14. You are shooting cookies that are just BARELY, BARELY starting to brown on the edges.
  15. Allow the cookies to cool completely before frosting.
  1. Mix together powdered sugar, butter and vanilla.
  2. Add 2 tablespoons of milk and keep adding about a teaspoon at a time after that until the frosting is at just the right consistency. Not too thick, but not too runny.

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This entry was posted in Cookies.

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