The secret ingredient? Sour cream. Bloody brilliant. Sour cream is what makes cakes moist and fluffy, so why can’t it do the same with cookies? Duhhhhh. I think these cookies are the best the day after since it’s had time to sit a while and come together. As for the frosting, I still have yet to find a good frosting recipe, so this one’s just tinted store bought frosting. Guilty, I know. But sometimes, you can’t just beat store bought. Recipe slightly adapted from The Girl Who Ate Everything. Thanks so much for this little treasure!
The original recipe says to roll out the dough and use cookie cutters, but it’s really impossible to do that since the dough is so sticky. The dough has the same consistency as really thick cake batter, so you can only imagine how difficult it would be to roll it out. I used the most versatile tools in the kitchen to form the cookies– my hands! Just roll pieces into balls and squish! Beware.. this recipe makes A LOT! I halved the recipe and it still made just over two dozen cookies.
- 1 cup sour cream
- 2 cups white sugar
- 1 cup butter
- 4 eggs
- 1 tsp vanilla
- 6 cups flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- Preheat oven to 350.
- Combine sour cream, sugar, butter, eggs, and vanilla. Mix well.
- Add dry ingredients (flour, baking powder & soda, salt) to the wet batter until everything is just incorporated. Chill the dough for about 20 minutes or until firm.
- Roll the dough into balls and then flatten with your hands into a circular shape.
- Bake until LIGHT golden brown-no more than 10 minutes. When you take them out they will seem underdone but aren’t. Let them cool on the pan and they will be perfect and moist.