OLD FASHIONED SOUR CREAM COOKIES RECIPES
THE BEST OLD FASHIONED SOUR CREAM COOKIES (RECIPE + VIDEO)
Soft and cake-like cookies made with sour cream and topped with a simple glaze.
Provided by Katie Shaw
Categories Dessert
Total Time 95 minutes
Prep Time 25 minutes
Cook Time 10 minutes
Yield 30
Number Of Ingredients 13
Steps:
- Combine the flour, baking powder, baking soda, and salt in a large mixing bowl, set aside
- Beat butter, sugar, and egg with an electric mixer on medium-high speed until fluffy, about 3-5 minutes.
- Add the sour cream and vanilla and blend on medium-low until combined. Mix in the flour mixture, I cup at a time, until just combined. Dough will be very soft. Cover and refrigerate the dough 1 hour.
- Preheat oven to 375. Prepare baking sheet with parchment paper or cooking spray. Drop cookie dough by rounded tablespoons 2 inches apart.
- Bake 10-12 minutes until edges are golden brown. If baking two sheets at a time, rotate halfway through the baking time.
- After cookies have cooled completely, mix the glaze by combining all ingredients. Dip cookies in the glaze and sprinkle with sugar or sprinkles. Let dry and store at room temperature until serving.
Nutrition Facts : Calories 124 kcal, SugarContent 15 g, SodiumContent 90 mg, FatContent 2 g, SaturatedFatContent 1 g, CarbohydrateContent 24 g, FiberContent 1 g, ProteinContent 2 g, CholesterolContent 16 mg, ServingSize 1 serving
1962 BETTY CROCKER OLD-FASHIONED SOUR CREAM COOKIES
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Total Time 1 hours
Prep Time 30 minutes
Yield 1
Number Of Ingredients 10
Steps:
- "Heat oven to 425 F. Mix thoroughly shortening, sugar, egg and vanilla. Measure flour by dip-level-pour method. Mix dry ingredients and add to cramed mixture alternately with sour cream. Divide dough and roll out to 1/4-inch thickness on well-floured passtry cloth. Cut with 2-inch cutter; place on greased baking sheet. Sprinkle with sugar. Bake 8 to 10 minutes, or until delicately golden. Makes 4 to 5 dozen 2-inch cookies. Posted to EAT-L Digest by pat hogberg
Nutrition Facts : Calories 4658 calories, FatContent 94.545725 g, CarbohydrateContent 912.225845 g, CholesterolContent 294.616858 mg, FiberContent 11.7321001869142 g, ProteinContent 49.814765 g, SaturatedFatContent 39.806023525 g, ServingSize 1 1 Serving (1220g), SodiumContent 1141.154 mg, SugarContent 900.493744813086 g, TransFatContent 7.1816062 g
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- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla; mix well. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a well-floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on greased baking sheets., Bake 10-12 minutes or until tops spring back when lightly touched. Remove from pans to wire racks to cool completely., For frosting, in a bowl, beat butter, confectioners' sugar, vanilla, salt and enough milk to reach desired consistency. Spread over cookies.
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