Grannys Sour Cream Cookies Recipes

GRANDMA'S SOUR CREAM SUGAR COOKIES

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.

GRANNY'S SOUR CREAM COOKIES

Steps:

• 1. Mix: shortening and sugar, stir in eggs, sour cream, and vanilla.
• 2. Sift in flour, baking soda, baking powder and salt.
• 3. Grease cookie sheet. Place about a teaspoon of dough on sheet about 2" apart. Bake at 350 for 10 minutes or until lightly brown. For a butterscotch flavor use 1/2 cup brown sugar instead of white sugar. For holidays use icing, sprinkles and nuts to top cookies.

GREAT GRANDMA'S SOUR CREAM DROP COOKIES

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.

OLD FASHIONED SOUR CREAM COOKIES

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.

MAMIE'S TEACAKES

Steps:

• Preheat the oven to 400 degrees F.
• Grease two large (14-by-16-inch) cookie sheets with shortening.
• Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.

GRANNY'S SUGAR COOKIES

Steps:

• In a mixing bowl, cream together sugar and butter until fluffy.
• Add eggs and vanilla; beat well.
• Stir together dry ingredients; gradually add to creamed mixture until completely blended.
• Cover and chill for at least 30 minutes.
• On a lightly floured surface, roll dough to 1/4-inch thickness.
• Cut with various shaped cookie cutters dipped in flour.
• Transfer cookies to ungreased cookie sheet.
• Bake at 350° for 10-12 minutes.
• Cool on wire racks.
• Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting.
• Add food coloring to obtain desired color.
• Spread frosting over cookies and decorate with sprinkles.

GRANNY'S SPICE COOKIES

Steps:

• Cream butter and sugar until light and fluffy. Beat in egg, corn syrup, orange zest and cold water. In another bowl, whisk together flour, baking soda, cinnamon, ginger and cloves; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate at least 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut into desired shapes with a cookie cutter. Place 1 in. apart on greased baking sheets. Decorate as desired. Bake until lightly browned, 6-8 minutes. Remove from pans to wire racks to cool.

GRANDMA'S BANANA COOKIES

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.