Sour cream is the secret weapon of the baking world and these cookies are no exception. The other key to making perfectly soft cookies is not to over-bake them! In these soft sugars cookies we use 2 ingredients that create a moist and chewy cookie. What ingredient makes cookies more moist? Because it doesn’t do a lot for flavor we use a mix of butter and shortening. Shortening- shortening creates a softness and chewiness in cookies that truly helps the texture stay soft for longer.Butter- Butter adds richness to the taste of cookies.White Granulated Sugar- they key to sweetness in baked goods 🙂.Sour Cream- Sour cream is one of the main reasons these cookies are moist and soft.Vanilla- A good traditional pure vanilla extract flavors these cookies to taste like a classic sugar cookie.Flour, Baking Powder & Salt– Your standard dry ingredients used in this recipe.So that should keep you busy for a little while. Note: In the next few days, a roundup of all the Food Blogger Cookie Swap recipes will be available, and I will link you to those so you can check out all the participants’ favorite recipes! In the meantime, another blogger is putting together a roundup of cookie exchange recipes as well, on At Home With Rebecka. Bake 10 to 12 minutes, or until golden-brown.For the topping, combine 1/2 cup sugar and cinnamon.Drop batter by slightly rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets.Meanwhile, preheat oven to 375 degrees F.Gradually beat in flour mixture until well combined.At low speed, beat in sour cream and vanilla until smooth.In large bowl of electric mixer, at medium speed, beat butter, sugar, and eggs until light and fluffy.Sift flour with baking powder, baking soda, and salt set aside.1 teaspoon vanilla (or 2 teaspoons grated lemon peel).1 cup butter or regular margarine, softened.McCall’s Cookie Collection, 1985. Makes about 4 dozen. So please take my word for it: they were all beautiful. I had planned to post pictures of everything, but before I got my act together, John and I ate up all the cookies. Wait, it’s a three-way tie! No, a five-way tie! Because the other best part was the three different kinds of cookies I received from Kate at Passion for Life, who makes a mean sugar cookie Missy from Cooking for Two, whose local-to-Oregon hazelnut thumbprint cookies gave us a taste of the west coast and Traci, a local girl from Yellow Wish Bone, who sent some tasty chocolate chip oatmeal cookies in a fancy coordinating package. The best part? Getting to discover three new bloggers: Rachel from Croissant In The City, Teri from The Freshman Cook, and Kristen from Confessions of a (Not-So) Domesticated Newlywed.Īctually, it’s a tie, because the best part was also the extra dozen cookies I saved for myself. I made them and mailed them and they were enjoyed by three amazing ladies whose holiday homes I was happy to help infuse with sugar and joy. So I made them for the Great Food Blogger Cookie Swap, a new holiday tradition that began this year with over 600 participants. There is no better use in the world for a whole thing of sour cream, a cup of butter, and two eggs than this recipe. They travel well, being uncrumbleable, and they’re never not awesome. They’re good hot out of the oven, warm that evening, and in various stages of staleness as they sit. They require only ingredients you’re likely to have on hand (unless you are out of sour cream) and take just a few minutes to mix. They’re sweet, soft, and wonderful, and they need absolutely no decoration or intervention of any kind. They’re the perfect cookie, and therefore the only recipe worth returning to. Probably half the cookies I make-ever-are these. The exception: McCall’s Old-Fashioned Sour Cream Cookies. I rarely bake cookies, so when I do, I almost always choose a new, never-before-tried recipe, in the interest of adventure and an increased return on the laborious exercise of measuring things with measuring cups (ugh).
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