Also, place the remaining dough back in the refrigerator until you’re ready to use it. Although these cookies do rise quite a bit, they also spread. Drop scoopfuls onto cookie sheets, spacing them about 2 inches apart on the cookie sheets. Remove the dough from the refrigerator.I like to make the dough a day ahead and refrigerate it overnight. Refrigerate the dough for at least 2 hours or overnight.Do not overmix!! As soon as the dry ingredients are incorporated, stop mixing. Add the dry ingredients and sour cream alternately, beginning and ending with the dry, and scraping down the sides of the bowl as needed. Add the eggs and vanilla and beat on medium-high for about 1 minute until all ingredients are well combined. Add the sugar and beat on high speed for about 2 minutes until the mixture no longer feels grainy or gritty when rubbed between your fingers. In the large bowl of a stand mixer, or use a hand mixer, beat the butter on medium speed for a few seconds until light and creamy. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.I love getting your honest feedback!įor different recipes each day, follow me on Facebook, Pinterest, & Instagram. If you make this recipe please rate it, and leave a comment on how you liked it. If you’re not sure what size your cookie scoop is, use a tablespoon measuring spoon, and measure water or sugar into it to see how much it holds.ĬHECK OUT THESE OTHER SOFT DROP COOKIE RECIPES… I sometimes use a 2 tablespoon scoop for drop cookies, but I think the 1 1/2 tablespoon makes a perfect size cookie. I used a 1 1/2 tablespoon cookie scoop for these cookies and the yield was 40 cookies. Don’t over bake cookies: When the cookies are golden brown on the bottom and spring back when lightly touched with your finger, they’re done.Sprinkles love to show off the most on top of frosting! Don’t use sugar sprinkles: Sugar sprinkles will bleed and melt into this buttery frosting.But again, that’s why we chill the dough. You can use a Silpat if you prefer, (it’s not necessary) but does assist in preventing cookies from spreading. Buttered cookie sheets enhance the spreading of cookies and we don’t want that here. Use un-greased cookie sheets: It’s not necessary to grease the cookie sheets for these buttery cookies.The chilled dough spreads less and makes a thicker, taller cookie. Use chilled dough: Chill the dough for at least 2 hours or overnight.Then I used some rainbow sprinkles from. It’s easier to control how much you are using. I like these better than the little jars of coloring. I used 5 drops from the tiny squeeze bottle. You don’t have to tint the frosting, but I added Wilton Pink Rose gel coloring here. If you prefer a thin layer of frosting, feel free to cut this recipe in half. This frosting makes plenty if you want to pile it high on the cookies. I made a basic vanilla buttercream frosting here. Granulated sugar: Add sweetness to cookies.Salt: Brings out the other flavors in the cookies.It works as a leavening agent to help the cookies rise. Baking Soda: A leavening agent that needs an acid such as sour cream to activate it.Baking Powder: A leavening agent to help cookies rise.Vanilla: Is an essential flavor in ALL sugar cookie recipes.Butter: Butter adds a lot of rich buttery flavor to cookies.Sour Cream: Sour cream adds moisture and softness along with a bit of tanginess to the cookie dough.WHAT INGREDIENTS MAKE THESE COOKIES SOFT, THICK & FLAVORFUL? Both cookies also contain sour cream, which adds moisture to them. Both cookies are soft and thick and resemble tiny cakes with frosting. These cookies are similar to my Sour Cream Brown Butter Cookies. What kid doesn’t love to sneak a good sugar cookie from Grandma’s cookie jar! Back in the day, big, soft sugar cookies with lots of creamy frosting, filled lots of kitchen cookie jars. If you like those old-fashioned big fat sugar cookies like the ones Grandma made, you’ve come to the right place! They are perfect take-along cookies for parties and kids will love them, especially with added sprinkles. These Old Fashioned Sour Cream Sugar Cookies are soft, thick, and cake-like, and they are slathered with creamy vanilla buttercream.
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