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Alright, so I know I just posted a cookie recipe, but in honor of the holiday I felt this would be a great addition, albeit the colors are all wrong for Valentines Day (I’ll admit, it was snowing the day I made these), but that’s an easy fix! Now, I must say, I was a little worried about trying a cookie that called for sour cream in the recipe (my sister would think I was absolutely crazy since neither of us have EVER been a sour cream fan), but I was pleasantly surprised with these.
Those of you familiar with adding this ingredient to your baked goods surely know that it adds moisture but not necessarily taste, (and by that I mean that you can’t taste the sour cream, thank goodness!). The first thing my husband said after taking a bite of these cookies was, “Wow, these are soft!” My thoughts exactly!
This recipe was given to my mother-in-law by a good friend. These are the recipes that I love, the tried and true recipes that have been around for years because they work! I love running across these, and am so excited when someone offers to share one that has been in the family for nearly-ever. So thank you friend for sharing!
Do you have a favorite family recipe that has been around for years?
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 3 cups flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup butter, softened
- 3 cups powdered sugar
- 1 1/2 tsp vanilla
- 3-4 Tbsp milk or Kefir
- 1 package of Cream Cheese (8oz)
- 2 cups powdered sugar
- 2 Tbsp milk
- 1 tsp vanilla
- pinch of salt
- Heat oven to 375 degrees. Grease a cookie sheet or line it with parchment paper.
- Mix butter and sugar until well combined. Add eggs and vanilla, mix well.
- Add in all dry ingredients and mix into the wet ingredients alternating with the sour cream, until well mixed.
- Chill for 1 hour (optional-but I think it helps them not roll too flat).
- Roll out and cut into shapes. Place on greased cookie sheet or one lined with parchment paper.
- Bake for 7-10 minutes (I bake mine for 7 minutes so they stay softer longer).
- Mix all ingredients for which ever frosting you choose in a medium bowl, and cover with plastic wrap until you're ready to frost, otherwise the frosting will start to harden.
- Once the cookies have cooled, frost them. You can add a few drops of food coloring to the frosting until it reaches the desired color if you like to change things up a bit or add sprinkles, or you can leave the frosting white. Enjoy!
MMMMMM – perfect shugga kookeez! YUMMY-LOSO! 😉
OMG! These look divine!
Hi! Stopping by from Mom Bloggers Club.
Have a nice day!
Can you make these ahead and freeze them for the holidays?
Hi Amee,
I have not tried freezing these but I have frozen other cookies in the dough form (you can wrap the dough with plastic wrap and store in a Ziploc freezer bag, or roll them and cut them out, then place on parchment paper in an airtight container and freeze them-you’d need to let them defrost to room temperature before cooking them), or bake them, and then freeze them in an airtight container. You can even frost them and then freeze them. I’ve done just about all of these scenarios with different cookies and they’ve all turned out great! Good luck! 🙂
Yes the already baked & decorated cookies can be frozen, just make sure the cookies are moist before freezing.
I tried making these today and even after having them in the fridge for 2 hours to chill and flour down on the surface, the dough was too moist and stuck to everything and you can’t cut these.
Hi Amanda,
Yes, the dough will be very sticky. I don’t even touch the dough after it’s risen. I just put a lot of flour on the counter, [literally] dump the dough out of it’s bowl onto the floured surface, then cover the top of the dough with flour, and roll them out. Then I cut them into doughnuts and dip my cutter into flour whenever it starts to stick too much to the dough. Try this next time and see if it helps! Good luck! 🙂
I Just finished frosting these. The cookie did roll out well with a lot of flour just like you said.
Thank-you & Merry Christmas to you and your family.
Hey, How long will they stay soft for after they come out of the oven? Like would they still be soft after a couple days?
They will stay soft if you undercook them just a little. If I make the cookies thick (which is how my kids tend to like them), then I’ll bake them for around 7 minutes. If I roll them thinner then I bake them for 6 minutes. Good luck!
Do you sift the powdered sugar before measuring or after?
Hi Tiffany, thanks for your question. I did not sift the powdered sugar. I just scooped it with the measuring cup and then mixed it with beaters into the other ingredients.
I have been looking for a recipe that included sour cream for years. I will be trying this tomorrow.
I’m glad you found one! Let me know how it goes! 🙂
These are amazing! The dough was sticky, but I dipped the cookie cutters in flour when needed. The kids had a great time decorating.
Oh good! I’m so glad everyone enjoyed them! And great tip with dipping the cookie cutters in flour! 🙂
Recipe was really tasty. Very tender cookie. I used the butter cream frosting. This is a keeper and will make it a tradition to make each Christmas.
I’m so glad you like them! 🙂
I made a double batch and changed (eggs to 2 eggs plus 2 egg yolks) and I used (2 tsp vanilla extract). Very tender cookies! Used colored sprinkles instead of frosting. Thanks for recipe!
I’m so glad you liked them! Thank you! 🙂