Knock knock knock.
Does it seem I make a disproportionate amount of sweets? I think it’s my genetic legacy; my Granny never skips dessert. And when we have family gatherings there’s always a “sampler” – multiple choices. It’s a wonder we’re not all obese.
But holidays and occasions, like Wednesdays or laundry day, warrant special treats, and that’s what I am going to deliver.
I am sure you’re familiar with those plastic containers of sweet, sweet pillowy cookies in the bakery at the market. Well, why not take that idea and improve upon it? I am also going to offer you two icing options: one that will set up and harden, and one that will be smoother and creamier. The choice is yours.
The secret here is the sour cream. It established the light textural component that give this cookie its signature bite.
I had a little kitchen helper during my test run. This is my 2 year old nephew, Tyce. Making cookies with family always makes it more fun.
So let’s get going!
What you need:
- 1/2 cup butter
- 1/2 cup butter flavor Crisco
- 2 cups white sugar (vanilla sugar would be especially nice*)
- 2 large eggs
- 3 tsp vanilla
- 1 cup sour cream
- 1 tsp salt
- 2 tsp baking soda
- 5 1/2 cups flour
Turn your oven on to 375 and allow to preheat. Line cookie sheets with parchment paper and set aside.
In the bowl of your electric mixer, cream butter, Crisco, and sugar. Add the eggs one at a time, then the vanilla. A teaspoon of almond extract would also be nice here if you like that flavor.
Combine dry ingredients in a bowl. Add a cup at a time to the bowl with the mixer on low. Mix ONLY until combined.
Working in batches, roll onto a floured surface, 1/4 to 1/3 inch thickness. Yes, that is on the thick side for a sugar cookie. Just trust me here.
Use your favorite cookie cutter and stamp out shapes. Now, given the consistency of this dough, intricate forms are going to really frustrate you. Stick with basics.
Put the cut dough on the parchment lined sheets, and slide them into the preheated oven.
Watch them like a hawk! You will want to pull them when they are still very pale and NOT browned. I pulled mine at only 6 minutes (using a convection oven) and they were perfect. Really, timing is crucial.
Transfer to a cooling rack and allow to cool completely before frosting.
And now the fun begins!
Royal icing dries hard, which is best for intricate decorating. Here’s how you make that:
What you need:
- 3 cups 10x powdered sugar
- 3 egg whites
- vanilla or almond extract
- possibly a few drops of water
In a very clean electric mixer bowl, using the whisk attachment, beat the egg whites until they get white-ish. Sift the powdered sugar and add it to the eggs. Add your favorite flavoring component.
Beat until everything is combined. Depending on your needs, determine whether you need a drop or two of water. Remember, you are one frosting these things, so get it to the consistency that you need. Add colors, etc, and use your creativity!
Option #2 is a stiff buttercream that actually tastes better than royal icing, but doesn’t set up super hard.
What you need:
- 3 cups powdered sugar
- 5 tablespoons butter, softened
- 1 1⁄2teaspoons vanilla or almond extract, or both!
- 2 tablespoons milk
In the bowl of an electric mixer, combine softened butter and sifted powdered sugar. Allow to combine, add flavorings. Eyeball the milk quantity; start with 2 tablespoons. If you want it a little looser add a third.
Frost to your heart’s content!
I hope this brings your taste buds and tummies holiday happiness.
The Gentleman Caller
Full downloadable PDF here: Sour Cream Sugar Cookie
*vanilla sugar: fill a jar with regular white sugar. Insert a vanilla bean and allow to sit for a few weeks. The sugar will take on the aroma.