Old Fashioned Sour Cream Cookies
This recipe is a classic: sour cream cookies. These cookies may look like mini-croissants, but they have a texture similar to a scone or a fruit tart. They're called cornulețe and are a very popular holiday treat. In this video, I'll be teaching you how to make these delicious old-fashioned cookies from scratch. So grab your ingredients and let's get baking!
Ingredients list:
- 500 grams or 17,6 ounces of flour.
- 3 egg yolks.
- 200 grams or 7 ounces of lard / 280 grams or 6,3 ounces of butter (2 sticks and a half). The butter must have at least 80 % fat.
- 200 grams or 7 ounces of sour cream. You need a sour cream with minimum 30 % fat.
- 1 teaspoon of vanilla extract.
- 1 teaspoon of salt.
optional: 1 teaspoon of vanilla sugar.
1 teaspoon of lemon zest.
- fillings of your choosing: nuts, pistachios, turkish delight, etc.
Granny's Sour Cream Cookies
Soft, tangy and lightly sweet, Granny's Sour Cream Cookies go from freezer to the dessert plate perfectly! We love these little delights with icing or plain, either one! A delightful memory of granny in cookie form! Make these with frosting or not with sprinkles or not. It's totally up to you.
Sour Cream Cookies
Today I want to share with you this simple and delicious cookies. Try these Sour Cream Cookies. Perfectly paired with a hot beverage.
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Ingredients:
¼ cup (50g) unsalted butter, soft
3 tbsp. (60g) granulated sugar
½ cup (115g) sour cream, room temperature
1 medium egg, room temperature
2 ½ cup (320g) all purpose flour
1 tsp. (4g) baking powder
½ tsp. (1g) vanilla flavor
pinch of salt
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Music provided by Audio Library “Exhale” Jeremy Blake
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How to Make Sour Cream Sugar Cookies
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CLASSIC SOUR CREAM SUGAR COOKIES
Ingredients
For the cookies:
* 1 cup unsalted butter softened
* 2 cups white sugar
* 3 eggs
* 1 cup sour cream
* 1 teaspoon vanilla extract
* 5 cups flour
* 3 teaspoons baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
For the frosting:
* 3/4 cup unsalted butter softened
* 3 1/2 cups powdered sugar plus 1/2 cup, if needed
* 1/2 teaspoon vanilla extract
* 2 teaspoons heavy cream plus 2 teaspoons, if needed
* food colouring and sprinkles, if desired
Instructions
For the cookies:
* In the bowl of your stand mixer or in a large bowl using your hand mixer, mix the butter on medium speed until smooth and creamy.
* Add the sugar and mix on medium-high until the mixture is light and fluffy.
* Add the eggs one at a time, mixing on medium speed until well incorporated. Scrape down the sides of the bowl after each addition.
* Add the sour cream and vanilla and mix on low speed until combined.
* Add the flour, baking powder, baking soda and salt and mix on low speed until a soft dough forms.
* Cover the bowl with plastic wrap and chill the dough for at least 2 hours. Ideally, overnight is best.
* Preheat your oven to 350 degrees Fahrenheit after the dough has chilled sufficiently.
* Scrape the dough out onto a well floured surface and roll it out until it's about 1/2 inch thick. Be sure to flour your surface well, along with your hands and your rolling pin to prevent sticking.
* Flour a cookie cutter (or any shape you wish) and cut out the cookies, placing them on a parchment paper-lined baking sheet. This recipe makes about 3 dozen cookies, so repeat this rolling out process until all the cookies have been cut.
* Bake at 350 degrees Fahrenheit for about 7-9 minutes, or just until the cookies lose their shine on top and appear slightly puffy.
* Remove the cookies from the oven and let cool on the baking pans for about 5 minutes before transferring to a wire rack.
For the frosting:
* Whip the butter on high speed until fluffy.
* Add the powdered sugar 1 cup at a time and mix on medium speed until incorporated. Add the extra 1/2 cup of powdered sugar if your frosting seems too fluid. This will depend on the texture of the butter you used.
* Add the heavy cream and mix on medium speed until well incorporated, adding the additional heavy cream if needed to reach a spreadable consistency.
* Colour your frosting with food colouring if desired, spread onto the completely cooled cookies with a butter knife or offset spatula, and top with sprinkles!
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Sour Cream Cut-Out Cookies
I'm in the kitchen with momma and we're making sour cream cut out cookies! Grab the recipe below on our blog: cottonwoodshanty.com
Sour Cream Cookies
These are about as simple and old fashioned as they come. Soft and tender, and not overly sweet, these moist cake-like cookies feature a hint of lemon and are velvety soft.
1 1/2 cups sugar
1 cup shortening
2 eggs
1/2 cup buttermilk or sour milk
4 cups flour
1/2 cup sour cream
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp lemon extract
1 1/2 tsp vanilla
Use an electric hand or stand mixer for this recipe.
In a large bowl, cream together sugar, shortening and eggs. Beat until light a fluffy. Add the flour and milk alternately until both ingredients are well mixed in. Add sour cream, baking soda, baking powder, salt, lemon and vanilla. Mix well until everything is well combined. Place bowl with dough in refrigerator for at least a half hour.
In the meantime, preheat oven to 350 degrees.
Once the dough has been chilled it should feel firmer. Pinch a tablespoon of dough at a time and roll into a ball. Place on a parchment paper lined baking sheet. Cut a small piece of parchment paper. Using a flat-bottomed glass/tumbler, place the parchment over the ball of dough and press down with the glass to flatten ball to about a quarter-inch thick discs. Press down all the dough balls into discs.
Now you can sprinkle the top of the discs with sugar, sprinkles, or non-pareils. If you want to frost or ice the tops of the cookies after baking, leave them plain.
Bake cookies in 350 degree oven for 8 to 10 minutes. Tops of cookies will not brown, but bottom of cookies should be lightly golden.
Remove from oven and transfer cookies to cooling rack. Let cool completely before frosting or icing, if you are doing so.
Makes six dozen cookies.