A balanced diet has room for a cookie… or two if you want. A healthy, happy, balanced life includes foods that you love. This recipe is one that my Grandma would make, my mom makes, and now I do. I am not really sure where it is from, but it is a tradition to make them every year!
These are my favorite cookies. So much so that I ate too many of them and got sick when I was younger. I wouldn’t eat them for years and years after that. Until one year, I finally had one again because I remembered them being so good. Since then, I have made and eaten them countless times. They are actually soft sugar cookies if you do not overcook them or add hard sprinkles. (My mom and I argue about sprinkles every year. She likes them, and I don’t!) These cookies have great flavor, and I actually like them with or without the frosting!
I feel like this post has had to be perfect because I love these cookies, and I do all these little things that I think make them better. That is part of the reason that I have procrastinated on this post. I have felt the need to be perfect and sometimes, that creates procrastination for me. Sometimes, I fear being unable to complete a task perfectly, so I put it off as long as possible. I decided to think about the worst thing that could happen, the best thing that could happen, and the most realistic thing that could happen, and I was able to get past that procrastination.
So here I am writing this post about perfectionism and you thought it was going to be a cookie recipe!
So on to the cookie making I guess.
Depends on Size of Shapes! 12-15 Small Round Cookies
These sour cream sugar cookies are soft and flavorful. Serve them with or without frosting and a glass of milk!
1 hrPrep Time
1 hrCook Time
- ---Cookie Ingredients---
- 2 2/3 C. Flour
- 1 t. Baking Powder
- 1/2 t. Baking Soda
- 1/2 t. Salt
- 1/2 C. Shortening
- 1 C. Sugar
- 1 Egg
- 1 t. Vanilla
- 1/2 C. Sour Cream
- ---Buttercream Frosting Ingredients----
- 6 T. Butter
- 1 lb (about 4 3/4 Cups) Powdered Sugar
- 1/4 C. Whole Milk or 2%
- 1 1/2 t. Vanilla
- In a medium bowl measure out the Flour, Baking Powder, Baking Soda, and Salt. Stir the dry ingredients.
- In a separate bowl, or kitchen aide mixer measure, out the Shortening and Sugar. Mix on high to cream together shortening and sugar.
- Add in egg and vanilla. Mix on high until incorporated.
- Add about a cup of the dry mixture and mix on low.
- Add the sour cream and mix on low/medium.
- Add in the rest of the dry mixture and mix on low, then medium, until it is all incorporated. Don't forget to use a spatula to get the sides of the bowl.
- CHILL AT LEAST 30 MINUTES and MAKE SURE IT IS CHILLED! (DO NOT SKIP!)
- Roll out a small amount of dough at a time on parchment paper, keeping the rest chilled. Roll out to 1/8 - 1/4 inch thickness. You can use a little bit of flour on the parchment paper if needed, but keep it to a minimum. Use lightly floured cutters to cut out shapes. I think round cookies always cook the best, but others shapes will work too. Just make sure each batch has the same size of cookie for best results.
- Bake on a stone on the parchment paper at 425 degrees for 5 to 8 minutes. ( You can use a greased cookie sheet as well. DO NOT OVERCOOK! (I actually roll out the dough on the parchment paper, cut shapes, peel excess dough, and slide the parchment paper with the cookies on it onto the stone, so I don't have to pick up the cookies and chance messing up the shapes.)
- Let cookies cool completely.
- Make Frosting
- Beat Butter until smooth.
- Add Vanilla and about 1/2 the Powdered Sugar and beat on low.
- Add Milk continuing to beat on low.
- Add the the rest of the powdered sugar slowly and beat on low.
- Make sure to scrape the sides, and beat on high to mix completely.
- Add food coloring if desired.
- Frost the cookies and serve! Best when eaten within a few days. OR you can store in an air-tight container in the freezer until you are ready to serve them. (I freeze the cookies without frosting them. Then frost the cookies a few hours or a day before I need to serve them.)
- Best when served with milk!
Use Them For Any Occasion
So this post may not be all that I want it to be or include all my tips and the best pictures possible, but I was able to get it down in time for you to make some cookies for Christmas or for anytime you choose. I have used them for several occasions. I hope they turn out really good for you and if you have any questions please ask!