Behold, our new, most favorite, sour cream cookie recipe. I’ve tried a few recipes over the past two years for sour cream cookies which turned out well, but not amazing. Recently I tried making a McCall’s recipe which amped up the amount sour cream a bunch to make the best sour cream cookies we’ve ever tried.
Makes about 2 1/2 dozen
For the cookies:
3 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups sugar
1 cup sour cream
1 teaspoon vanilla
For the glaze:
1 1/2 cups powdered sugar
1-2 Tablespoons milk, just enough to make a thin glaze
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. Line cookie sheets with parchment paper.
Using a medium cookie scoop (which holds 1.5 Tbsp.), drop the dough 2 inches apart, onto parchment lined cookie sheets.
Bake 11 to 12 minutes, or until barely golden-brown. Remove to wire rack; cool.
Prepare the glaze. Mix powdered sugar and milk in a bowl with a whisk to remove clumps. Portion out the glaze into different bowls, however many types of colors you plan on having. Add 1 drop of food color to each bowl and mix well. Glaze cooled cookies. I simply dunked the tops of the cookies in the glaze then turned upright and set them on a cooling rack to set up. Best eaten within the first 2-3 days. To store, keep in a tupperware at room temperature.
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