GRANDMA'S SOUR CREAM SUGAR COOKIES
These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness -- they're perfect with or without frosting and make a great freezer-friendly holiday cookie!
Provided by Ashley Fehr
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- In a large bowl with an electric mixer, beat butter and sugar on high until creamy.
- Add eggs, vanilla, and sour cream and beat until smooth.
- Add baking soda, baking powder and flour and beat on low until combined -- dough will be soft, almost like cake batter. THIS IS FINE.
- Preheat oven to 350 degrees F and line baking sheets with parchment paper. Drop by heaping tablespoonfuls onto baking sheets 2-3 inches apart and bake for 10-12 minutes, until edges are golden and centers are set.
- FrostingWith an electric mixer, beat butter until smooth. Add sugar, vanilla and milk and beat until smooth, adding additional sugar or milk to reach desired consistency (you don't want it too thin!).
- Color if desired and spread on cooled cookies.
Nutrition Facts : Calories 281 kcal, Carbohydrate 45 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 51 mg, Sodium 107 mg, Sugar 29 g, ServingSize 1 serving
GRANDMA'S SOUR CREAM COOKIES
A note from Grandma (I have a copy of her handwritten recipe and she offered these notes on the back): "I always drop on greased cookie sheets by the spoonful leaving adequate space between them as they spread out somewhat. Also it's a good idea to try a few to find out if you need more flour before filling a whole sheet. ...
Provided by Shannon Carder
Categories Cookies
Time 55m
Number Of Ingredients 10
Steps:
- 1. To a large bowl, add softened butter, sugar, eggs and extract beating until very creamy.
- 2. Sift together dry ingredients and add to the butter mixture, alternating with the sour cream. (add flour until batter is stiff enough to drop by teaspoons, start with 3 cups)
- 3. Drop by teaspoons onto greased cookie sheets. Spinkle with colored sugars. Bake in a 375 oven for approximately 8 to 10 minutes.
GREAT GRANDMA'S SOUR CREAM DROP COOKIES
This recipe was on a card tucked into my mom's recipe box; it's pretty similar to a number of variations that seem to be from the 1930s. A note said "flavor with whatever you like" and of all the flavors I played around with, I thought lemon zest balanced the sweet dough the best. These bake up into tender little cakes that make a great base for whoopie pies. Once baked, they freeze well (thaw for an hour or so on the counter to eat), but start losing their tenderness after more than one day at room temperature.
Provided by Jill Lightner
Categories Drop Cookies
Time 25m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
- Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
- Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
- Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 25 g, Cholesterol 24.8 mg, Fat 6.7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.2 g, Sodium 115.6 mg, Sugar 11.2 g
GRANDMA'S BANANA COOKIES
These cookies were voted an all-time favorite in our family. They can be made any time of the year-bring them to parties, keep them for your family, save one for yourself, save 10 for yourself, whatever you want! I promise everyone will love this delicious balance of sweet but not too sweet. Eat hot, eat cold, eat these whenever. They can be stored in the freezer or in a container.
Provided by mmich
Time 1h5m
Yield 40
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Combine flour, baking powder, and salt in a large bowl. Stir mashed banana, sour cream, and vanilla together in another bowl.
- Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
- Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
- Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
- While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
- Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
- Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
- Spread frosting on cooled cookies.
Nutrition Facts : Calories 192.6 calories, Carbohydrate 29.4 g, Cholesterol 16.8 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 165 mg
GRANDMA LULU'S SOUR CREAM COOKIES
These were my favorite cookies as a child. Grandma always had a fresh batch ready and waiting for our visits. Unfortunately, she didn't write the recipe down, but after many yummy iterations, this is as close as I can get. Drizzle cookies with sugar cookie glaze.
Provided by Guinevere Murphy
Categories Cookies
Time 25m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets.
- Beat shortening and sugar with an electric mixer in a large bowl until smooth. Beat 1 egg into the shortening mixture until completely blended. Add the second egg and vanilla to shortening mixture; beat to combine.
- Stir flour, baking powder, baking soda, salt, and nutmeg together in a bowl; beat into the shortening mixture in small amounts, alternately with the sour cream. Blend water into the dough.
- Drop dough by tablespoonful onto prepared baking sheets.
- Bake in the preheated oven until the edges are golden, 6 to 7 minutes. Cool cookies on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 73.9 calories, Carbohydrate 9.7 g, Cholesterol 9.9 mg, Fat 3.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 53.1 mg, Sugar 4.2 g
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