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Welcome to Jill of One Good Thing Jillee. If you haven’t visited her blog before you are in for a treat. Not only does she have great recipes but all kinds of amazing tips, trick and techniques you need! After checking out Jill’s blog to enter to win a Blendtec Blender be sure to stop by and then check out what Mique and Cindy are sharing as part of the Craft and Sew!
It never fails, this time of year I get requests from friends and neighbors for my recipe for “those delicious soft sugar cookies”. I have probably made thousands of them over the years for special occasions and as Christmas gifts for neighbors and co-workers, etc. It is one of those recipes that never fails to delight.
In our family they are called “Sour Cream Cookies”, although the name hardly does them justice. Think Granny B’s or Lofthouse Cookies… but WAY BETTER!
The main appeal being how thick and soft they are and the fact that they are covered in a thick layer of yummy powdered sugar frosting!
So if you’re a fan of big, soft, frosted sugar cookies… this recipe is for you!
Sour Cream Cookies
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup shortening
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Frosting
- 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
Instructions
- In a medium bowl, combine the flour, baking powder, baking soda and salt.
- 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.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the sour cream and vanilla and blend together until creamy.
- With the mixer on low speed, add in the dry ingredients (I add it 1/3 at a time) mixing just until incorporated and evenly mixed.
- 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.
- After the dough has chilled the rest is about technique. Here are the tips that will ensure your cookies come out PERFECT. 🙂
- Divide the dough into two portions. Roll out one section at a time. It's easier to work with a smaller piece.
- 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.
- Don't roll the dough too thin. I shoot for just a little over 1/4" thick.
- 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.
- 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. 🙂
- Bake the cookies for between 10 and 12 minutes at 350 degrees. Timing is CRUCIAL, so keep an eye on them!
- You are shooting cookies that are just BARELY, BARELY starting to brown on the edges.
- Allow the cookies to cool completely before frosting.
Frosting
- Mix together powdered sugar, butter and vanilla.
- 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.
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
(I usually DOUBLE this recipe when I’m making for gifts. A single recipe will make approximately 24 BIG cookies.)
In a medium bowl, combine the flour, baking powder, baking soda and salt.
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.
Beat in the eggs one at a time, mixing well after each addition.
Add the sour cream and vanilla and blend together until creamy.
With the mixer on low speed, add in the dry ingredients (I add it 1/3 at a time) mixing just until incorporated and evenly mixed.
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.
After the dough has chilled the rest is about technique. Here are the tips that will ensure your cookies come out PERFECT. 🙂
Divide the dough into two portions. Roll out one section at a time. It’s easier to work with a smaller piece.
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.
Don’t roll the dough too thin. I shoot for just a little over 1/4″ thick.
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.
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. 🙂
Bake the cookies for between 10 and 12 minutes at 350 degrees. Timing is CRUCIAL, so keep an eye on them!
You are shooting cookies that are just BARELY, BARELY starting to brown on the edges.
Allow the cookies to cool completely before frosting.
My Powdered Sugar Frosting “Recipe”
I start with 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.
Then I pretty much GOB it on the cookie and spread!
Top it off with the decoration of your choice (I’m a sucker for these multi-colored nonpareils. They remind me of tiny little ornaments! I wish I could find plain white ones. I’m sure they make them… just haven’t found them yet.)
Now go and pour yourself a tall glass of ice cold milk and enjoy the fruits of your labors! No doubt these aren’t the easiest cookies to make… but so worth the effort! I know you will agree.
Oh… and if you make these and give them away at Christmas, don’t be surprised if the recipients come knocking on your door wanting the recipe. 🙂
Now head over to One Good Thing Jillee and enter to win a Blendtec Blender!
Kristin Stanley says
I just finished making these and they are the puffiest cookies I have ever made! The dough was obnoxiously sticky while rolling and cutting but once I got the hang of it it went much better. Also, mine were finished baking after only 8-9 minutes, so I must have an extra hot oven. Thank you for sharing this recipe! I’m sure my neighbors are going to love them.
Gastro Pubs Yorkshire says
Cream Cookie looking so much great and authentic.kids really like this.i try at this Christmas.
Gina says
Those cookies look amazing! I must try. Have you ever made them with butter rather than shortening?
Leigh Anne says
This isn’t my recipe, it was a guest post so I’m not sure if she has or not. A lot of cookie recipes work well substituting so I would give it a try.
Linda Williams says
Can these be frozen after decorating?
Thanks in advance. Linda
Leigh Anne says
I typically freeze my cookies without frosting and then frost them before serving.
Milly says
I’ve researched substituting butter for shortening and found that butter contains more liquid. I think it was 1T liquid per cube (or 1/2c). I also do not like using shortening so I plan on making these but subtracting 1T sour cream per 1/2c butter substituted to get the right consistency