I omitted the vanilla from the original sour cream cookie recipe because the fresh lemon provides all the flavor! Now it’s time for one of my other favorite flavors: lemon. I made a chocolate chip version a couple months ago and the cookies are heavenly! This is my second variation of my great grandmother’s recipe for sour cream cookies. For a couple more modern cookie choices, my copycat Subway Raspberry Cheesecake Cookies or no bake Avalanche Cookies are delicious options.These soft Lemon Sour Cream Cookies get their bright lemon flavor from the lemon zest and juice in the both the batter and icing. For a few more classic cookies to add to your dessert trays, try my Chocolate Shortbread Cookies Recipe, Old Fashioned Molasses Cookies Recipe or Cherry Almond Italian Cookies. I hope you enjoyed this Old Fashioned Sour Cream Cookies recipe. Well packaged in an airtight container, cookies will last in the freezer for up to 3 months. If you have multiple layers, adding waxed paper between them will keep your tender soft cookies in best condition. Store cooled sour cream cookies in and airtight container. The cookies are light and fluffy, as you can see inside here. For extra citrus flavor, lemon extract can be swapped for vanilla. Two teaspoons in the batter and one in the icing should do the trick. Add orange zest or lemon zest to the cookies and icing for a bright burst of flavor.Divide the buttercream frosting and tint with different food coloring for a colorful cookie platter. Top the cookies with buttercream frosting rather than icing if you like.Here are a few changes you may prefer for your cookies. Allow the icing to set before serving or storing. Top with decorative sprinkles if you like while glaze is still wet. Slather or drizzle icing over the cool cookies. Once the sour cream cookies have cooled, whisk the icing ingredients together. Place in preheated oven and bake for 10-12 minutes, until light golden brown at edges.Īllow cookies to rest on the cookie sheet for about 5 minutes, then transfer to a wire rack to cool completely. ( a small cookie scoop or large melon baller is handy for this TIP: coat scoop with cooking spray to keep sticky batter from adhering to it) Scoop up 1 tablespoon sized dollops of cookie dough, roll into balls with wet hands and place the unbaked cookie balls onto the prepared baking sheet, approximately 2 inches apart. Line baking sheets with parchment paper or silicone baking mats. Slowly add the dry ingredients mixture to the bowl with wet ingredients while mixing.Ĭover bowl of soft cookie batter (like a thick cake batter) with plastic wrap and refrigerate for one hour to firm up. Using a stand or handheld electric mixer and a large bowl, cream the softened butter together with the sugar.Īdd egg, sour cream and vanilla to the butter mixture and beat at low speed until batter is smooth. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Sprinkles or nonpareils optional Instructions 1 cup unsalted butter, softened (room temperature).Here is everything you need to make the best sour cream cookies. Prep Time: 15 mins | Chill Dough: 1 hour | Bake Time: 10-12 mins Ingredients: The recipe makes approximately 4 dozen cookies. Follow along here for step-by-step instructions with pictures or hop down to the printable recipe card at the bottom of the page. Let's make a batch of these delightful soft sour cream sugar cookies. A perfect choice for Christmas or any celebration! How to Make Sour Cream Cookies The sour cream cookie recipe is based off of a couple of similar vintage cookie recipes from my collection, then adapted for modern bakers.
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