Sour cream cookies7/27/2023 ![]() ![]() However, these sour cream cookies are a really close second.įor as long as I can remember I’ve used my Grandma’s sour cream cookies recipe.įor years I’ve had a gallon-sized ziplock bag packed with Grandma’s handwritten recipes bumbling around the house. Of course, these are right behind snickerdoodle cookies, which, as far as I’m concerned win for best cookies ever. If the frosting is a bit too runny, add more powdered sugar, and if it’s a bit too thick, add another splash of milk to achieve a thick, fluffy frosting.One of our favorite cookies has always been sour cream cookies. While the cookies are cooling, prepare the frosting by mixing all the ingredients together in your stand mixer or with a hand mixer. The sour cream cookies are done when they are just barely starting to brown around the edges, so keep an eye on them!Īfter baking, transfer the cookies to a cooling rack and allow them to cool completely. Once the baking sheet is full, put it in the oven and bake for 10-12 minutes. Use a spatula or bench scraper to transfer the cookies to your baking sheet. Continue Readingįlour your work surface and rolling pin, then roll out your first portion of dough to a little over 1/4″ thick.ĭip your cookie cutter in flour, then cut out your cookies. I've recently become enamored with my bundt pan! I've started making all our birthday cakes in it and lots of other things too. (It’s much easier to roll out one section at a time!) For this step, you’ll need some flour, a rolling pin, cookie cutters, and a baking sheet lined with parchment paper or a silicone baking mat. Preheat your oven to 350☏ and gather your supplies. (This is a very sticky dough, so chilling it properly is crucial! Without that time in the fridge, the dough will be impossibly frustrating to handle, so be patient!) Step 2 – Roll Out The Dough & Cut Into Christmas Shapes Once the dough is finished, put it in the fridge to chill for 1-2 hours. Reduce the mixer to low speed, then add one-third of the dry ingredients at a time until everything is incorporated and evenly mixed. Next, add the sour cream and vanilla to the bowl and mix until creamy. Wait until the first egg is incorporated before adding the second. While the mixer is running, add the eggs one at a time. In the bowl of your stand mixer fitted with a paddle attachment, mix the shortening and sugar together on medium-high speed until soft and fluffy. Whether you make them on Christmas morning or not, these Scandinavian delights are sure to become a new family favorite! Continue Reading It’s a privilege to share such a meaningful holiday tradition with all of you, and I hope it adds something special to your holiday season too. So pull out your baking supplies and give these sour cream cookies a try, whether to give as gifts to the neighbors or for your own family to enjoy. While I eventually learned that most people make standard sugar cookies for Christmas, I still believe that what people truly want to eat during the holidays are Sour Cream Cookies (Santa included!) I’ve given plates of these cookies away as gifts for decades now, and I’ve been met with wide eyes and requests for the recipe more times than I can count! When I was a girl, these cookies were so ubiquitous in our house during the holidays that I assumed everyone must set out a plate of them for Santa! Holiday traditions are steeped in a special sort of nostalgia, so much so that they start to feel foundational to the holiday itself!Īnd for me, there’s no better example of a foundational holiday tradition than making my mother’s soft and fluffy Sour Cream Cookies. I think there’s something special about holiday traditions that sets them apart from other types of traditions.
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