Add the flour mixture slowly to the sugar mixture and mix well. In another bowl, mix the flour, baking powder, and baking soda. In a large bowl, beat the salt, butter, sugar, and eggs together until fluffy. I hope you enjoy the recipe as much as we do! These Amish Sour Cream Cookies are a favorite because they like to take turns sprinkling on the delicious cinnamon topping that gives them their delicious holiday taste. Boy, has my opinion changed over the last 4 years! Now I can’t wait to make another bowl of dough with my little ones “helping” me. It seemed rather boring to me to make all kinds of things for just the two of us. We usually don’t even have enough room in the fridge for all of these goodies so we place them in the entryway so that they can stay cool and we can keep making more!įor the first few years of our marriage, I wasn’t big on the holidays. My family has always been big on making all kinds of cookies and treats over the holiday season. Start mixing in the milk, starting with 2 tablespoons of milk and keep adding about a teaspoon at a time, until the frosting is at just the right consistency - not stiff, but not runny either.Īdd a few drops of red food coloring, or a smidge of red gel food coloring, and mix until you’ve achieved your ideal shade of pink or red.These Old Fashioned Sour Cream Cookies are a fun and simple treat that can be made any time of year but thanks to the addition of a bit of sweet cinnamon they are a fun holiday treat as well. Whip together the powdered sugar, softened butter, food coloring, and vanilla in a mixer. (And don’t forget the sprinkles!) Bonus Recipe: Powdered Sugar Frosting You can use your favorite frosting, or use the recipe I’ve provided below, which is both easy and delicious. Timing is CRUCIAL, so keep an eye on them - when they’re just BARELY starting to brown on the edges, they’re done!Īllow the cookies to cool completely before frosting them. (Looking for an easier cookie recipe? Check out this recipe for cookies made with cake mix!) Baking The Cookiesīake the cookies for between 10-12 minutes at 350☏. (It helps if you nudge a little bit of flour under the cookie as you lift it off the board!) Use your cookie cutters of choice to cut out cookies from the dough, then use a spatula to transfer them to a baking sheet. Roll out the first portion of your dough until it’s approximately 1/4″ thick. Put a generous amount of flour on your work surface (as well as on your rolling pin and cutters) to prevent the dough from sticking. Questions about how to use Pyrex in your oven safely? I've the answers for you here! Continue Reading Rolling And Cutting The Doughĭivide the dough into two portions - it’s a lot easier than trying to do it all at once, believe me! Related: You Should Never Skip This One Step When You Make CookiesĪfter the dough has chilled, the rest is about technique, so be sure to use the tips I’ve included below! You will have a very sticky dough at this point so it is very important to CHILL THE DOUGH FOR 1-2 HOURS. With the mixer on low speed, add in the dry ingredients (I add it 1/3 at a time) mixing just until incorporated and evenly mixed. ![]() Beat in the eggs one at a time, mixing well after each addition.Īdd the sour cream and vanilla and blend together until creamy. In the bowl of an electric mixer fitted with a paddle attachment, beat the shortening and sugar together on medium-high speed until soft and fluffy. In a medium bowl, combine the flour, baking powder, baking soda and salt. A single recipe will make approximately 24 BIG cookies.) (I usually DOUBLE this recipe when I’m making for gifts. Valentine’s Day Sour Cream Cookies Recipe
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