Old-Fashioned Sour Cream Cookies

By hcardall

This is the perfect cookie, and therefore the only recipe worth returning to. They’re sweet, soft, and wonderful, and they need absolutely no decoration or intervention of any kind. They require only ingredients you’re likely to have on hand (unless you are out of sour cream) and take just a few minutes to mix. They’re good hot out of the oven, warm that evening, and in various stages of staleness as they sit. They travel well, being uncrumbleable, and they’re never not awesome. There is no better use in the world for a whole thing of sour cream, a cup of butter, and two eggs than this recipe.

Ingredients

• FOR THE TOPPING:
• 3 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter or regular margarine, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla (or 2 teaspoons grated lemon peel)
• 1/2 cup sugar
• 1 teaspoon ground cinnamon

Details

Servings 4
Preparation time 75mins
Cooking time 90mins
Adapted from knucklesalad.com

Preparation

Step 1

Sift flour with baking powder, baking soda, and salt; set aside.

In large bowl of electric mixer, at medium speed, beat butter, sugar, and eggs until light and fluffy.

At low speed, beat in sour cream and vanilla until smooth.

Gradually beat in flour mixture until well combined. Refrigerate 1 hour.

Meanwhile, preheat oven to 375 degrees F. Lightly grease cookie sheets.

Drop batter by slightly rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets.

For the topping, combine 1/2 cup sugar and cinnamon. Sprinkle a little on unbaked cookies.

Bake 10 to 12 minutes, or until golden-brown. Remove to wire rack; cool.