Old Fashioned Sour Cream Cookies Recipes

OLD-FASHIONED SOUR CREAM SUGAR COOKIES

Steps:

• Combine baking soda and sour cream.
• Cream butter and sugar.
• Add eggs, one at a time, blending well after each.
• Blend in vanilla.
• Blend in sour cream and baking soda.
• Combine baking powder and flour and add to sour cream mixture.
• Refrigerate until easy to handle, usually at least an hour.
• Roll out dough about 1/2 inch thick and cut into shapes.
• Bake at 325F(Note:temp varies or different ovens)for 8-10 minutes or until golden brown.

OLD FASHIONED SOUR CREAM COOKIES

Steps:

• Cream shortening, sugar, egg, and vanilla.
• Blend dry ingredients and add to creamed mixture alternating with cour cream. Measure flour by dip level, pour method or by sifting.
• Refrigerate dough for at least 1 hour to make easier to roll out.
• Roll dough out 1/4" thick on well-floured surface.
• Cut with 3-1/2" (9cm) round cookie cutter or other shapes.
• Place on baking sheet. Can sprinkle with colored baking sugar at this point or wait and frost when cookies have cooled down.
• Bake at 350F (175C) for 8-10 minutes.

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.

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.

MCCALL'S OLD-FASHIONED SOUR CREAM COOKIES

Steps:

• Sift flour with baking powder, baking soda, and salt; set aside.
• In large bowl of electric mixer, at medium speed, beat butter, sugar, and eggs until light and fluffy.
• At low speed, beat in sour cream and vanilla until smooth.
• Gradually beat in flour mixture until well combined.
• Refrigerate 1 hour. Meanwhile, preheat oven to 375 degrees F.
• Lightly grease cookie sheets. Drop batter by slightly rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
• For the topping, combine 1/2 cup sugar and cinnamon. Sprinkle a little on unbaked cookies.
• Bake 10 to 12 minutes, or until golden-brown. Remove to wire rack; cool.