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Soft Sour Cream Cookies

Soft Sour Cream Cookies

  • 1 cup butter or margerine
  • 1 cup sugar
  • 1 cup light brown sugar
  • 3 eggs, lightly beaten
  • 1 cup sour cream
  • 1 tsp. vanilla
  • 3 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder

Preparation -
Combine the butter or margerine with the sugars and the lightly beaten eggs. Beat for about 2 minutes at medium speed. Add the sour cream and vanilla and mix well. In a separate bowl, combine the dry ingredients. Add the dry ingredients to the butter mixture and beat for another minute. Drop by heaping teaspoons full onto ungreased cookie sheets. Bake in a preheated oven at 375º for 8 to 10 minutes or until the cookies spring back when lightly pressed in the centers.

Cool the cookies completely, then spread a thin layer of creamy vanilla frosting on top. For holiday cookies tint the frosting with food coloring, or sprinkle with a small amount of flaked, tinted coconut on top, or place a marachino cherry on top.


BetterBake TM Cookie Pan 15x14BetterBake TM Cookie Pan - 15" x 14"
Cookies brown better, won't underbake, and won't stick to this heavy-gauge, textured aluminum pan. The surface will not scratch, wear off, rust, or warp and it's dishwasher safe.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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