Sour Cream Cookies
These are about as simple and old fashioned as they come. Soft and tender, and not overly sweet, these moist cake-like cookies feature a hint of lemon and are velvety soft.
1 1/2 cups sugar
1 cup shortening
2 eggs
1/2 cup buttermilk or sour milk
4 cups flour
1/2 cup sour cream
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp lemon extract
1 1/2 tsp vanilla
Use an electric hand or stand mixer for this recipe.
In a large bowl, cream together sugar, shortening and eggs. Beat until light a fluffy. Add the flour and milk alternately until both ingredients are well mixed in. Add sour cream, baking soda, baking powder, salt, lemon and vanilla. Mix well until everything is well combined. Place bowl with dough in refrigerator for at least a half hour.
In the meantime, preheat oven to 350 degrees.
Once the dough has been chilled it should feel firmer. Pinch a tablespoon of dough at a time and roll into a ball. Place on a parchment paper lined baking sheet. Cut a small piece of parchment paper. Using a flat-bottomed glass/tumbler, place the parchment over the ball of dough and press down with the glass to flatten ball to about a quarter-inch thick discs. Press down all the dough balls into discs.
Now you can sprinkle the top of the discs with sugar, sprinkles, or non-pareils. If you want to frost or ice the tops of the cookies after baking, leave them plain.
Bake cookies in 350 degree oven for 8 to 10 minutes. Tops of cookies will not brown, but bottom of cookies should be lightly golden.
Remove from oven and transfer cookies to cooling rack. Let cool completely before frosting or icing, if you are doing so.
Makes six dozen cookies.
Sour Cream Drop Cookies | A FAMILY FAVORITE
If you are watching this, baby Jack has likely arrived and I am finding some time to heal. In this video, I thought I would share a recipe that my family loves to make during the major holidays: sour cream drop cookies. These are great because you can color them in fun ways to fit the occasion. Let me know if you try this recipe down below in the comments, and enjoy! #sourcream #cookies #sourcreamcookies
SOUR CREAM DROP COOKIE RECIPE:
1/2 cup shortening
1 & 1/2 cups sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 & 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1. Mix together shortening, sugar and eggs
2. Stir in sour cream and vanilla
3. Add flour, baking powder, baking soda, and salt
4. Mix in food coloring (if desired)
5. Chill dough for at least one hour
6. Scoop dough onto uncreased cookie sheet and bake 8-10 minutes at 400F
***You can add 2oz of melted chocolate to dough if chocolate cookies are desired.
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About Juan:
I use to serve as a helicopter crew chief for the U.S. Army. I have prior experience as a car mechanic and am now starting a career with Tesla. I love anything carbonated - especially energy drinks. I am also obsessed with technology and love utilizing smart devices wherever possible.
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Lemon Sour Cream Drops
Lemon Sour Cream Drops
Find this and other great recipes on our website:
Lemon lovers rejoice. Soft sour cream cookies with the zest of lemon.
SERVINGS: 3 dozen cookies
INGREDIENTS:
Cookie:
½ cup GAY LEA - Unsalted Butter, softened
1 cup Granulated sugar
1 Egg
¾ cup GAY LEA - Sour Cream (Gold or Regular)
4 tsp Lemon zest, finely grated
1 tbsp Lemon juice
2 ½ cups All-purpose flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Salt
Glaze:
2 tbsp GAY LEA - Unsalted Butter, melted
2 tbsp Fresh lemon juice
1 cup Icing Sugar
INSTRUCTIONS:
Cookie:
Beat butter with sugar until fluffy. Beat in eggs, sour cream, lemon zest and juice until well combined. Stir flour with baking soda, baking powder and salt. Stir into butter mixture until well combined. Chill for 45 minutes or until firm enough to roll.
Preheat oven to 350°F (180°C). Roll into 1-inch (2.5 cm) balls. Place, 2-inches (5 cm) apart onto parchment paper-lined baking sheets. Bake, in batches, for 10 minutes or until golden on the bottom. Transfer to a wire rack.
Glaze:
Meanwhile, whisk butter and lemon juice to combine. Gradually whisk in icing sugar until smooth. Dip tops of cookies in glaze; return to rack until completely set.
TIPS:
Store cookies, layered between parchment paper in an airtight container, for up to 3 days or freeze for 1 month.
Replace lemon with orange juice and zest for an orange-scented cookie.