Sour Cream Cookies
Perfect, soft, flakey, and chewy sugar cookies. This recipe always comes out perfect whether your cookies are thick or thin.
Servings: 24 cookies
Calories: 298kcal
Ingredients
- ½ cup shortening
- ¼ cup Butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ⅔ cups flour + more for surface
- 1 teaspoon baking powder
- ½ teaspoon soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup sour cream
BUTTERCREAM FROSTING
- 1 cup room temperature butter
- 4+ cups powdered sugar*
- 3 teaspoon vanilla
- ¼ teaspoon almond extract
- 3-4 Tablespoons of Evaporated Milk can use milk
Instructions
Cookies
- Mix shortening and butter, sugar, egg and vanilla thoroughly.
- Blend in remaining ingredients. Divide dough, cover, and chill for a two hours up to overnight.
- FOR "SWIG COOKIES" roll into 1 inch balls. With a glass cup spray with cooking spray dip in granulated sugar and gently press while slowly twisting. Lift slow. FOR CUTOUTS: Roll out on floured surface, about ¼-1/2 inch thick. It takes some more kneading and rolling to get the dough to a stiff but pliable state.
- Cut into desired shapes and place on ungreased baking sheet. Bake in pre-heated oven at 350º F for 6-8 minutes for cut outs. 10-12 for swig style cookies
Frosting
- Beat butter on medium speed for and slow add in sugar, vanilla. Turn mixer back to medium speed and add milk one tablespoon at a time until you reach your desired consistency.
- If frosting is too thin, add powdered sugar to stiffen back up. Add more milk to thin.
- Add food coloring if desired.
Video
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Notes
May be dropped by spoonfuls on cookie sheet and flattened with a glass which has been dipped in sugar. Bake 10-12 minutes for this method.
Nutrition
Calories: 298kcal | Carbohydrates: 39g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 132mg | Potassium: 47mg | Fiber: 1g | Sugar: 28g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg