Almost every family has a special cookie recipe that has been passed down through generations. This is ours. My mom makes them, my grandma makes them and my great grandma made them. They are a staple around Christmas, but my mom also makes them for other occasions…like Valentine’s Day! They are essentially a SUPER soft sugar cookie with a basic powdered sugar frosting. They are simple yet loved by everyone who has had them. My mom makes them better than me, but I’m learning!
The dough needs to chill overnight, but it takes 5 minutes to mix together if you have a stand mixer. It’s a little hard to roll out because it’s very sticky, but don’t be afraid to use a lot of extra flour. I thought I used too much last time, but the cookies still turned out very soft and moist. They have a surprisingly long shelf life, so feel free to make them a few days ahead of time if you need to. The recipe below makes at least 60-70 2.5-inch cookies. They puff up quiet a bit during baking, so it’s better to use a basic shape. If you want more intricate decorations, you could ice them with royal icing, but I like them just the way they are. They are meant to look homemade with imperfections!
Sour Cream Cookies(makes about 60-70 cookies)
for the cookies:
1/2 cup butter
1/2 cup shortening (Crisco)
2 cups sugar
1 cup sour cream
1/2 tsp vanilla
3 eggs (beaten lightly)
4 cups flour
1 tsp baking soda
In a medium bowl, whisk together flour and baking soda. Set aside.
Cream together butter, shortening and sugar until light and fluffy. Beat in sour cream, vanilla and eggs until combined. Slowly mix in dry ingredients until incorporated. Refrigerate overnight.
Preheat over to 350F and line baking sheets with parchment paper. Alternatively, you can grease pans lightly with Crisco or butter.
On a cleaned, floured surface, roll out dough to a 1/4 inch thickness and cut into desired shapes. Bake until bottoms are a very light golden color, about 6-8 minutes. Do not overbake!
5 cups powdered sugar
1/3 cup butter, softened
1 Tbs vanilla extract
6 Tbs milk (plus more, as needed)
food coloring (optional)
Just mix everything together with an electric mixer and thin down with milk until the frosting is a consistency you like.