And these sour cream sugar cookies are one of those times. I’ve carried the same purse for the last two years. Slather these cookies with cream cheese frosting and add sprinkles for the perfect sugar cookie! Jump to Recipe You can also freeze the cookies (see instructions above).Soft Lofthouse style sour cream sugar cookies are the perfect cut out cookie recipe. Store these Easy Sour Cream Cookies in an airtight container at room temperature for 4–5 days. To freeze the baked cookies, place them in a single layer (or stack them with wax paper in between) in a freezer-safe dish or freezer bag. I recommend not frosting them until after you’re frozen and defrosted them if you choose this route, just to keep the frosting nice. The second option is to freeze the baked cookies. Defrost in the refrigerator before baking. Roll it into balls and freeze in a single layer in a resealable freezer bag. You can easily freeze sour cream cookies. If you’re using frosting, frost the cookies-it’ll keep as long as the cookies do. They will keep 4–5 days in an airtight container. Refrigerate the dough for up to 48 hours before baking. Sour cream cookies can be made ahead in several ways: Can I make sour cream cookies ahead of time? Keep the frosting plain, dye it with food coloring, or add sprinkles to the top (like these edible gold stars). Make sure that the cookies are completely cool before frosting. You can use any color that you like.Īnother option is to frost the cookies with a buttercream frosting after baking (frosting recipe in the recipe card below). One option is to roll the cookies in sanding sugar before baking. Remove from the oven and let cool before frosting. The cookies will just begin to brown around the edges. Roll in sanding sugar if desired, or just place on a baking sheet and bake at 400☏ for 9–10 minutes. Use a cookie scoop or spoon to roll the cookies into 1½ inch balls. Chill the dough for at least 2 hours (or overnight). Beat until light and fluffy.Īdd the eggs, vanilla, and sour cream, and beat until combined.Īdd the flour, baking powder, baking soda, and salt. You can also use a large bowl and a hand mixer. Place the butter and sugar in the bowl of a stand mixer. A combination of baking powder and baking soda makes them fluffy.A good vanilla extract will really stand out in this recipe.Make sure that the butter is at room temperature before starting.This recipe uses one whole cup of sour cream.If you’re going to roll the cookie dough in sprinkles, use sanding sugar (also known as decorating sugar or sparkling sugar) for best results.This ensures a fluffy cookie (otherwise they will be flat). Leave enough time for the dough to chill: 2 hours in the refrigerator. Use full fat sour cream for best results.Leave it out for 1–2 hours at room temperature. Set out your butter before baking so it softens in time.Specifically, the high fat content adds a richness to the cookies, the acid keeps them tender, and the sour cream/baking soda combination keeps the cookies soft. Sour cream creates a velvety, tender, cake-like cookie. Can I make sour cream cookies ahead of time?.I receive a commission if you choose to make a purchase through these links. Affiliate links support Gift of Hospitality at no additional cost to you. I’m adding these cookies to my Christmas baking list this year, where Grandma’s Rum Balls and Grandma’s Soft and Chewy Snickerdoodles reside! You can enjoy them on their own, frost them (like Lofthouse cookies), or roll them in sprinkles before baking for a festive treat at Christmas time. They’re easy to make-just use a stand mixer to mix everything, chill, and bake.Īnd, they’re customizable. The sour cream offsets the sugar in the cookie and the buttercream frosting so nicely, making a truly irresistible cookie. The cookie itself is soft and fluffy, with the tiniest bit of tang from the sour cream. I’ve dated this old fashioned recipe back to at least the 1960s (and it may have been around before that). They’re also known as Amish Sour Cream Cookies, or Sour Cream Drop Cookies. Way before there were Lofthouse cookies, there were these Easy Sour Cream Cookies. They are SO soft, slightly tangy, and easy to make. These Easy Sour Cream Cookies are an old fashioned recipe that’s worth making over and over.
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