SOUR CREAM CUT-OUT COOKIES
Easy cut-out cookies that are wonderful anytime of year. I received this recipe when I was in grade school so it is a good recipe to have kids help with.
Provided by RB5899
Categories Desserts Cookies Cut-Out Cookie Recipes
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter and sugar. Stir in the egg and sour cream. Then stir in the baking soda and salt. Gradually add the flour until dough becomes too difficult to stir. Turn the dough out onto a floured surface and knead in flour until dough is no longer sticky.
- Roll the dough out to 1/4 to 1/2 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart on unprepared cookie sheets.
- Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned at the edges. Remove from the baking sheets to cool on wire racks.
Nutrition Facts : Calories 239.5 calories, Carbohydrate 30 g, Cholesterol 40.3 mg, Fat 12.1 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 150.3 mg, Sugar 11.2 g
OLD FASHIONED SOUR CREAM COOKIES
These old-fashioned Sour Cream Cookies are a light and soft sugar cookie and are always a crowd pleaser! It's the perfect cookie recipe on its own, but even better with an optional buttercream frosting!
Provided by Deanne Frieders - This Farm Girl Cooks
Categories Desserts
Time 4h25m
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and creamy. You can use a stand mixer fitted with a paddle attachment or a large bowl and electric hand mixer.
- Add the sour cream, eggs, and vanilla. Beat well, stopping to scrape the bottom and sides of your bowl, to incorporate ingredients until smooth.
- Add the flour, baking soda, baking powder, and salt and beat on low until dry ingredients are combined.
- The dough will be very soft and this is what we're looking for. Refrigerate overnight.
- Preheat oven to 350°F. Portion cookies using a tablespoon or cookie scoop. Portion cookies and roll into a ball between hands. Add cookie balls to a greased baking sheet.
- Bake for 11-12 minutes until the center is set and the edges are just starting to turn a light golden brown.
- Cream the butter in a large bowl using a stand mixer with a paddle attachment or a hand mixer.
- Add the powdered sugar and mix on low-speed until all of the sugar is combined.
- Add in milk, 1 Tbsp at a time and vanilla extract to reach desired consistency.
Nutrition Facts : Calories 179 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 65 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SOUR CREAM COOKIES
These cookies come out looking like sugar cookies with crispy edges and soft centers. They are best eaten the same day, as they go stale quickly.
Provided by bakedapple42
Categories Drop Cookies
Time 27m
Yield 50 small cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Grease two cookie sheets.
- In small bowl, combine flour, baking soda, and salt.
- In large bowl, with mixer at medium speed, beat butter until creamy. Gradually add sugar and beat until light and fluffy.
- Beat in sour cream, lemon extract, and vanilla.
- Reduce speed to low; beat in flour mixture just until blended.
- Drop dough by rounded teaspoons, 1 inch apart, on prepared cookie sheets.
- Bake until set and golden around edges, 10-12 minutes.
- Cool 1 minute on cookie sheets; with wide spatula, transfer cookie to wire racks to cool completely.
Nutrition Facts : Calories 34.3, Fat 1.9, SaturatedFat 1.2, Cholesterol 4.7, Sodium 29, Carbohydrate 4, Fiber 0.1, Sugar 2, Protein 0.3
DAISY BRAND CHOCOLATE SOUR CREAM COOKIES
These rich, not-too-sweet chocolate cookies get an extra boost of moisture from a bit a sour cream.
Provided by Allrecipes Member
Time 45m
Yield 30
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. Melt the chocolate and butter in a small saucepan over low heat; stir until smooth. Set aside to cool slightly. Combine the sour cream, 2 tablespoons oil, egg, and sugar in large mixing bowl. Beat the mixture on medium speed until creamy. Add the chocolate mixture to the sour cream mixture and beat on low speed. Add the flour, baking powder and salt. Beat on low speed until mixed. Let the dough stand for 10 minutes - the mixture will set up slightly. Spoon rounded spoonfuls 2-inches apart on ungreased cookie sheets. Bake for 7 minutes or just until tops of the cookies start to set. DO NOT OVERBAKE. Immediately remove the cookies to a cooling rack. Cool for 10 minutes. *Optional Topping: Place the 3 tablespoons of chocolate chips and 1/4 teaspoon of oil in a small bowl. Microwave on High for 30 seconds; stir. Microwave for another 30 seconds or until the chocolate is completely melted. Drizzle over the cookies. Let the chocolate set on the cookies completely before covering to store.
Nutrition Facts : Calories 96.8 calories, Carbohydrate 13 g, Cholesterol 12.8 mg, Fat 4.8 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 44.2 mg, Sugar 5 g
DAISY'S SOUR CREAM COOKIES
Steps:
- COOKIES: Sift flour, salt, soda, cinnamon and nutmeg all together. Cream shortening, add brown sugar and cream together. Add eggs, sour cream and put nuts in the mix or on top. Add flour. Chill in refrigerator for 1 hour. Drop by teaspoon on greased cookie sheet. Bake at 375 degrees for 10 minutes. ICING: Melt 1/2 cup butter, add 1 cup brown sugar packed. Boil over low heat for 2 minutes stirring constantly. Stir in 1/4 cup canned milk. Stir until it comes to a boil. Cool to luke warm. Gradually add 1 3/4 to 2 cups powdered sugar. Beat until spreading consistency. If icing becomes stiff add a little hot water. This icing is good for cakes too.
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- Heat the oven to 375 degrees. Melt the chocolate and butter in a small saucepan over low heat; stir until smooth. Set aside to cool slightly.
- Combine the sour cream, 2 tablespoons oil, egg, and sugar in large mixing bowl. Beat the mixture on medium speed until creamy. Add the chocolate mixture to the sour cream mixture and beat on low speed. Add the flour, baking powder and salt. Beat on low speed until mixed.
- Let the dough stand for 10 minutes – the mixture will set up slightly. Spoon rounded spoonfuls 2-inches apart on ungreased cookie sheets.
- Bake for 7 minutes or just until tops of the cookies start to set. DO NOT OVERBAKE. Immediately remove the cookies to a cooling rack. Cool for 10 minutes.
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