This kitchen staple is incredibly versatile and perfect for all of your baking needs. Let me tell you, these cookies are so good! Thanks so much for sharing your family recipe, it will probably become ours ? I always enlist the help of my mother when I am making these cookies, because to be completely honest, she is way better at rolling out dough than me. Instructions. How to make perfect sugar cookies: Chill the dough! Add vanilla. Growing up we always made cut-out sugar cookies and they were good, but this Sour Cream Cookie recipe takes it up a couple notches. These are by far the best cut-out sugar cookie I have ever eaten! They have been in the fridge for at least an hour now, will they at all hold shape or am I screwed ): Haha, I’m guessing they turned out fine seeing you refrigerated them! ? (3) How is the cookie flavor without the buttercream frosting? This recipe has been passed down to my oldest daughter and she now makes them for her family. What do you mean by vanilla? Beat 1 1/2 cups sugar and butter together in a bowl using an electric mixer until smooth and … Do you have to refrigerate overnight or for a few hours or not at all? Any idea what might have caused it? As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Mix sugar and shortening. It is the first cookie to fly off our Christmas cookie platter during the holidays. Yes! Bake at 350° F. 1 cup brown sugar 1 cup white sugar 4½ cups flour 1 cup sour cream 1/2 cup shortening 3 teaspoons baking powder 1 teaspoon baking soda 2 eggs 3 C. sugar 2 C. butter 4 eggs 1 C. sour cream 1 C. sour milk or 2 C. sour cream 2 t. baking soda 4 t. baking powder 1 t. salt 1 T. vanilla 2 t. lemon 7 C. flour. Add Roll cookie dough out on a floured surface to 1/4-inch thick. Cookies: Preheat the oven to 350°F. These Old Fashion Sour Cream Cut-Out Cookies are neither of those things. Did you perhaps pack your flour in the measuring cup or not smooth it off with a butter knife for an accurate measurement? Mix until dough forms. also, how long can they be frozen? Just finished making the dough and have come upon the “refrigerate overnight” instruction. Split in half. If they were too sweet, then with icing, it would be too much. Together, the cookies and buttercream have the perfect balance of sweetness with a soft and scrumptious bite. Amish Sour Milk Sugar Cookies. Bake at 375°F for 15 minutes or until lightly browned. The cookies are subtly sweet with just a tiny hint of nutmeg for something a bit different but perfect for the holidays. https://www.food.com/recipe/big-soft-sour-cream-sugar-cookies-274770 You don’t say when to incorporate the sour cream. My grandmother perfected the cookie recipe and my mom and I have perfected the buttercream for the perfect piping consistency and flavor. My recipe uses butter and milk, so the key is definitely the shortening and sour cream. Looks lovely! I just made these cookies, exactly as instructed. 1 C. sour cream 1 C. sour milk or 2 C. sour cream 2 t. baking soda 4 t. baking powder 1 t. salt 1 T. vanilla 2 t. lemon 7 C. flour. Add in baking soda, cream of tartar and salt and mix in. It is totally fine to leave it out if you don’t like that flavor. It is a year around staple in our family, and is her go to recipe to take to a family dinner, or potluck. Please read my, Copyright ©2020, The Creative Bite / Design by, when you subscribe for the latest recipes. Just keep a close eye on thrm and pull thrm from the oven as soon as thr edges are the slightest golden brown. Everyone was raving about these. It shouldn’t be that dry. https://www.tasteofhome.com/recipes/sour-cream-cutout-cookies I use premium vanilla and almond extracts as well as Bob’s Red Mill organic flour. I had to have her recipe and she was kind enough to give it out since it is a family recipe handed down. Drop by teaspoon on lightly greased cookie sheet. Probably just as many nationalities claiming them too! Thanks for pointing it out, I have updated the recipe to the accurate temp. If you could refrigerate them for just a couple of hours it would definitely help them keep their shape though. Alternatively, you could roll them out, cut them and then refrigerate them for 30 to 60 minutes on the pans after being cut and that should do the job. The only thing I would do is swap out the nutmeg. I thought that I had the best recipe until I made these for Valentines Day…delightful!! *Don't waste the scraps, ball them up and roll them out for more cookies. The cookie is much lighter and stays moist because of the sour cream. Step 1, Cream sugar and butter or add eggs; beat well. How are they without adding any nutmeg? In another small bowl, mix sour cream and baking soda together. We have recipes featuring molasses, nuts, apples and more. Add rest of ingredients. Using a large cookie scoop (3 tablespoons) dough … Add eggs and mix well. So happy you loved them as much as we do! So, would it be fine to either omit it completely, or substitute cinnamon? Either way, as the men in my family tell me every.single.holiday, it tastes the same no matter how pretty you decorate them! Add baking soda, baking powder and flour and beat on low until combined -- dough will be soft, … when you subscribe for the latest recipes straight to your inbox, http://www.thekitchn.com/shortening-vs-butter-in-cookies-whats-the-difference-213812. Thank you so much for sharing this! They are so soft and chewy, with a really good flavor. So sorry about that! Like these Amish Cookies, those Classic Sugar Cookies melt in your mouth, but the texture is different altogether – chewier and crispier. And, trust me, these cookies are the cream of the crop. I apologize, it looks like there was a glitch with the code. Best Sour Cream Sugar Cookie Recipe. Add baking soda to sour cream; add to egg mixture. Thank you for sharing this cookie recipe! Place in fridge for 1 to 2 hours or freezer for … I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own. Old Fashion Sour Cream Cut-Out Cookies are the perfect sugar cookie with a cake-like softness, finished off with the most decadent and delicious buttercream! I … Bake for 10 to 12 minutes at 350° or until slightly browned. In your mixing bowl cream together butter, oil and both sugars until smooth. Ahhh, I am so thrilled to hear that you finally found a recipe you love and I hope it becomes a family tradition for you as well! I turned down the oven to 375 and everything baked up much better. So why not let the expert do her thing and let’s real, more hands make quicker work! This cookie is amazing. Like vanilla extract?? Combine the flour, baking powder and baking soda in a medium bowl, and stir with a whisk to blend. I use 2 C. sour cream as I like them better. This is the same recipe that my mother grew up making with my grandma and I grew up making with my mom. In a large bowl beat the shortening and sugar until smooth. Add eggs and mix well. Bake. Amish, Moravian, … *Texture is best a few hours after frosting, as they soften some more. Mix well. Roll out, cut and bake at 375 until lightly brown. I grew up eating these cookies. Welcome to The Creative Bite, where I love sharing my favorite recipes for everyday healthy meals and occasional twists and treats! Some questions: (1) Would butter instead of flavored shortening affect the cake consistency? She doesn’t put the nutmeg in hers though. I’m not a fan of nutmeg. Roll out, cut and bake at 375 until lightly brown. Hi there! Those “perfect” looking cookies are usually dense and bland. Filed Under: Desserts, Recipe, Vegetarian Tagged With: Christmas, Gift Idea. We store the baked (unfrosted) cookies in an airtight container frozen up to 2 months. Add eggs; mix well. I’m afraid if you make too small of a cookie they won’t be the nice cake-like consistency you want. COOKIES: In a mixing bowl cream together the lard and sugar until smooth. I will update accordingly. Blend in the egg and vanilla. This post may contain affiliate links. Amish Sugar Cookies with Sour Cream Icing Cookie Recipe lightly adapted from Southern Living; Icing Recipe adapted from Allrecipes. You mentioned almond extract in the description where you talked about the cookies, but there is no mention or measurement for it in the actual recipe…help please. I’ve never been super fond of the lemony type cutouts my family makes. Cream sugars and shortening. Add egg mixture and sour cream mixture to flour mixture. I hope you give them a try and love them! Easy, quick rollouts that don’t require chilling the dough. Sift flour with baking powder and salt; add to egg mixture gradually. The buttercream is laced with vanilla and almond flavoring and the cookies themselves have a hint of nutmeg for flavor and sour cream to keep their soft cake-like texture nice and moist. December 1, 2015 by Danielle Green 57 Comments. I Was so excited to try this recipe and messed up and substituted the shortening for regular butter not sure what’s going to happen I hope they still come out. #cookies #christmascookies #dessert, holidays #baking #sugarcookies #sourcream >> Again, if you are going to go through work of making them, why not do it right? It is not the end of the world if they don’t get refrigerated overnight. ☺️, https://www.thecreativebite.com/old-fashion-sour-cream-cut-out-cookies/. I thought it looked that way and went with 425..yup too high. I double-checked the ingredients about 20 times! Put in refrigerator overnight, then roll or drop by spoon and flatten with a glass. I am personally obsessed with buttercream, so I would never skip it, but my mother actually prefers the cookies without frosting! Although the flavor is very subtle, I am not a fan of this particular spice. Stir in the eggs, sour cream and vanilla. These Old Fashion Sour Cream Cut-Out Cookies are EPIC, like seriously the best cut-out sugar cookie I have every had, in my entire life! For years she didn’t use sour cream and substituted the same amount of milk (the cookie taste the same with either). Lightly grease a baking sheet. Roll out half of the dough on floured surface. See my privacy policy for details. Drop from a teaspoon onto greased cookie sheet. Spread the frosting on the cookies and decorate with colored sprinkles or chocolate chips. Could you please send me the recipe. These cookies freeze so well unfrosted, you truly can’t tell the difference as they maintain their light cake-like texture after thawing. ... 1 egg beaten in cup then fill cup with sour milk 1 t. baking soda 1 t. cream of tartar Salt and flavor. by Dan from Platter Talk Published: Nov 29, 2014 Updated: Nov 27, 2020. Save my name, email, and website in this browser for the next time I comment. I apologize, that was an oversight on my part. Old Fashion Sour Cream Cut-Out Cookies. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter and … BUT, she preceeded to tell me she NEVER bakes cookie at 425 and actually bakes them at 350…SMH. Since we’re not getting in the full 12 days of cookies this year, I’m only sharing the best of the best. It was a very easy recipe. I’ve seen many variations on these cookies. Been looking for a cakey cookie recipe that holds a cut shape and can’t wait to try your recipe. Be sure to keep the thickness of the dough at least 1/6″ thick or they will not stay cake-like and become more crisp. Ok, let’s get to the star of the show today: these Amish Sugar Cookies. My friend just gave me this (almost) exact recipe for cookies that she made and gave to me…so delicious! (Though… for the ultimate crispy sugar cookie: these Thin Crispy Amish Sugar Cookies, fyi!) Required fields are marked *. Is this typical? These Old Fashion Sour Cream Cut-Out Cookies are EPIC, like seriously the best cut-out sugar cookie I have every had, in my entire life! Turn mixer to low and add in flour, mixing until combined. The almond extract goes in the buttercream. Whether it is a pie crust or these cookies, her years of experience serve her well in this department. My Mom (92 yrs old) got this recipe off the back of a bag of flour in the 1950’s. In a separate bowl whisk together flour, baking soda and baking powder. Blend in the dry ingredients alternately with the sour cream. 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