Best Grandmas Sour Cream Sugar Cookies Recipes

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GRANDMA GERTIE'S OLD FASHIONED SUGAR COOKIES



Grandma Gertie's Old Fashioned Sugar Cookies image

My grandma used to make these. She made huge cookies and we used to get so excited when we knew she was making cookies! These have been a favorite for years. The sour cream makes the cookies soft and the extra extract makes them stand out from "regular" sugar cookies. Sometimes I substitute lemon extract for the almond extract.

Provided by QueenJellyBean

Categories     Dessert

Time 24m

Yield 48-96 cookies

Number Of Ingredients 9

2 cups shortening
2 cups sugar
1/2 teaspoon salt
4 eggs
1/2 cup sour cream
1 teaspoon baking soda
1 1/2 teaspoons almond extract
1 tablespoon vanilla
6 cups flour

Steps:

  • Cream together shortening, sugar and salt.
  • Add eggs and mix thoroughly.
  • Add sour cream,soda, almond extract and vanilla - mix thoroughly.
  • Stir in the flour 1 to 2 cups at a time.
  • Round into balls, roll in sugar and flatten with the bottom of a glass dipped in sugar.
  • Bake at 350 degrees for 9-11 minutes until edges are a light golden brown.
  • It will make 4-8 dozen depending on the size of cookie you make. You can sprinkle decorating sugars on top for a decorated touch.

GREAT GRANDMA'S SOUR CREAM DROP COOKIES



Great Grandma's Sour Cream Drop Cookies image

This recipe was on a card tucked into my mom's recipe box; it's pretty similar to a number of variations that seem to be from the 1930s. A note said "flavor with whatever you like" and of all the flavors I played around with, I thought lemon zest balanced the sweet dough the best. These bake up into tender little cakes that make a great base for whoopie pies. Once baked, they freeze well (thaw for an hour or so on the counter to eat), but start losing their tenderness after more than one day at room temperature.

Provided by Jill Lightner

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 25m

Yield 24

Number Of Ingredients 10

1 ⅓ cups white sugar
¼ cup shortening
¼ cup unsalted butter, at room temperature
1 cup full-fat sour cream
1 large lemon, zested
2 large eggs
3 ¼ cups all-purpose flour
¾ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
  • Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
  • Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
  • Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
  • Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.

Nutrition Facts : Calories 167.9 calories, Carbohydrate 25 g, Cholesterol 24.8 mg, Fat 6.7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.2 g, Sodium 115.6 mg, Sugar 11.2 g

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