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Friday, January 13, 2012

Sour Cream Cookies

Sour Cream?  In cookies?

I hear what you're saying, believe me.  The first time I came home and saw these delicious looking cookies, I was more than a little disgusted when I found out the secret ingredient.

Trust me though- these are delicious and addictive.

They're not particularly waistline friendly though, so keep that in mind, although it helps that the recipe only makes a few.  I indulged in the cookie dough, so the recipe only made 16, but if you refrain, you could possibly get 18-20 (if you're lucky).

For the cookies:

1/4 cup butter
3/4 cup sugar
1 egg
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 1/3 cups all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt

In a mixing bowl, cream the butter, sugar, and egg.  Add the sour cream and vanilla and mix well.  Add the dry ingredients, then combine thoroughly.  The dough will be very soft and difficult to handle, so refrigerate for at least an hour, although overnight is best.

Don't expect the dough to get really firm, because it will be fairly soft straight out of the fridge.

Drop by teaspoonfuls on a greased baking sheet and bake for 7-8 minutes at 425 degrees fahrenheit (I had to bake mine for almost 12 a batch, so mileage may vary!).

While the cookies are baking, mix up the burnt sugar frosting (which doesn't taste burnt at all, just delightfully rich!)


2 tablespoons butter (do not use margarine or something like Country Crock.  It will turn out bright yellow and horrible.  I know this from personal experience!!)
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons hot water

Melt the butter in a small saucepan until golden brown.  Then combine the rest of the ingredients, adding the water by spoonfuls until you achieve the right consistency.

When the cookies are cool (or not hot enough to scald you), frost the cookies, and devour like a maniac (or share, it's really up to you).

I know these sound weird, but just give them a try!  So delicious!

Until next time,


(Recipe adapted from "The Best of Country Cooking" 1998)


  1. thanks for your comment dear! great blog you got here, i'm a new follower, follow me back?

  2. Already am, thanks for stopping by:)

  3. Looks delicious! I'll make it:) xx
    Love your blog!

    Mind visiting my blog and follow me?


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