This is a delicate, soft biscuit with a vanilla flavor and fluffy icing on top. Beautiful whether left unadorned or festively decorated for special occasions and holidays.
| Servings: | 60 |
| Yield: | 4 to 5 dozen |
Ingredients
- ½ cup butter
- 1 ½ cups white sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup shortening
- ¼ cup milk
- 2 egg whites
- ¼ cup all-purpose flour
- 2 teaspoons vanilla extract
- 1 pound confectioners’ sugar
Instructions
- In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla, then the sour cream. Sift together the flour, baking powder, salt and baking soda, stir into the creamed mixture. Cover and chill for at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Drop cookies by heaping teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Frost the flat side with icing when cool.
- To make the icing, combine the shortening, milk, egg whites, 1/4 cup of flour, vanilla and confectioners’ sugar in a medium bowl. Mix on the high speed of an electric mixer until fluffy. The longer you mix, the fluffier it will be.
Nutrition Facts
| Calories | 128 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 52 mg |
| Sugars | 13 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
These cookies went over really well at the kids Christmas party. I used creamy deluxe Betty Crocker icing and added green and red sprinkles for an added Christmas touch. For the cookies I used margarine instead of butter and taken from one of the reviews I used 1/2 tsp vanilla and 3/4 tsp almond extract. To bake them, I placed them on parchment paper,which I find works well with all my baking.
* I did not make the frosting, opting for a can of buttercream instead * My hubby loved these cookies. I thought it needed a touch more cooking time but were an interesting cookie to say the least. Almost cake like. Needed to add 1/4 cup extra flour and the dough was still hard to work with. Sprayed my hands with Pam before rolling into balls.
Good. Definitely needs the icing otherwise pretty bland. Would make again.
easy soft drop cookie
Cookies are soft and yummy…..I messed up the frosting and put 4 egg whites instead of 2 but just added more powdered sugar to hide the mistake. The frosting was really airy.
I really like these cookies. I followed the recipe except used 1/2 teaspoon vanilla extract and about 3/4 teaspoon almond extract. The flavor was very good, but they do need frosting to seem “complete”- I just used a can of frosting. These cookies are reminiscent of dense cupcakes. They’re quite soft, but not chewy like a chocolate chip cookie. Mine turned out very tall and rounded, I may try to bake them without refrigerating the dough next time because my fiance thought they were too thick. I really like this recipe though and I can see myself making it many, many times.
I was a little disappointed in the amount of time and energy that went into these cookies, yet I give them a 4 for taste.
Soft, chewy and delicious.
I am hoping to give these a new identity as a cobbler crust. I baked about 18 of them and they are a disappointment. They’re little sweet buttermilk biscuit-like things. Don’t go there. It’s a waste of time and ingredients!
Yumm! I was pleasantly surprised at how light weight these were! I’m not a big icing fan, so I added about 3/4 cup of MINI chocolate chips and they were WONDERFUL. I got lots of compliments! Thanks for sharing!
Great cookie, soft and so quick to bake and frost. Thanks!
These were ok — the frosting was pretty waxy.
Delicious, super soft, and so easy to make! I love this recipe!
maybe i made my cookies too big? they were spongy like cake.
made the recipe as written and took to work for “halloween cookies” – even dyed the frosting orange and added chocolate sprinkles. they were a hit! very light cookie but with such a wonderful taste. agree with the reader who halved the icing recipe – had way too much left over for 60 cookies.
Very soft sugar cookie, however I had to cook mine longer that 12 minutes, I also used parchement paper. I would add less sour cream next time and still cook it a little longer. The Frost recipe is GREAT however I had to look how much 1 pound of sugar was, by the way its 2 cups.
WOW!!! These cookies looked wonderful when they came out.Nice and fluffy .I baked mine for 9 minutes.You do need to spray your cookie sheet.I always do,no matter what.BUT, there was no flavor as I tried one.I guess I should of listen to others and add almond extract.I gave this recipe 5 stars because over all they are good.Next time I will add a little almond extract.I am sure that will do the trick.
These were very simple and they cooked perfectly and were light and fluffy and moist… very pleasant soft cookies.
I made these cookies yesterday and they are ALL GONE today. Very good. I would just suggest to grease the cookie sheet because these cookies stick.
These cookies are really soft and taste great with a buttercream frosting. I usually up the flour to 3 c.
Delicious cookie. I love that they are puffy and not flat. I used a mix of vanilla and almond extracts because i like almond in my sugar cookies, and don’t worry about flipping the cookie over- frost the rounded side, it’s cute! I was also wary of the raw eggs in the frosting, but it was nice and fluffy and i’m glad i used it!