Bake up a sweet holiday treat
O ur entertaining is a big part of the holiday
season . Calendars are packed this time of year with gatherings with friends , family and professional colleagues .
Entertaining requires keeping plenty of refreshments on hand to ensure guests maintain their holiday spirit . Dessert is no stranger to the season , with office break rooms , dining tables and buffet stations brimming with sweet treats to tempt celebrants ’ palates . Everyone should have a go-to dessert to bring along to a holiday party or to offer guests when hosting their own fêtes . Cookies are a standard due to their versatility and portability .
Festive “ Sour Cream Cookies ” provide all of the holiday feels and can be customized in color to reflect celebrations of Christmas , Chanukah , Kwanzaa , or New Year ’ s . Bake up a batch , courtesy of “ Live Well Bake Cookies ” ( Rock Point ) by Danielle Rye .
Sour Cream Cookies
Makes 22 cookies 1 1 ⁄ 2 cups all-purpose flour , spooned and leveled 1 teaspoon baking powder 1 ⁄ 4 teaspoon salt 1 ⁄ 2 cup ( 1 stick ) unsalted butter , softened 3 ⁄ 4 cup granulated sugar
1 large egg , at room temperature 1 1 ⁄ 2 teaspoons pure vanilla extract 1 ⁄ 2 cup sour cream , at room temperature
Vanilla Buttercream Frosting
1 ⁄ 2 cup ( 1 stick ) unsalted butter , softened 1 1 ⁄ 2 cups powdered sugar 1 tablespoon heavy whipping cream or milk 1 teaspoon pure vanilla extract Gel food coloring ( optional )
1 . To make the cookies : Preheat the oven to 350 F . Line two large baking sheets with parchment paper or silicone baking mats and set aside .
2 . In a large mixing bowl , whisk together the flour , baking powder and salt until well combined . Set aside .
3 . In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer , beat the butter and granulated sugar together for 1 to 2 minutes , or until well combined .
4 . Mix in the egg and vanilla extract until fully combined , making sure to stop and scrape down the sides of the bowl as needed .
5 . Mix in the dry ingredients in two additions , alternating with the sour cream . Make sure to mix in each addition until just combined , and be careful not to overmix the batter .
6 . Using a 11 ⁄ 2-tablespoon cookie scoop , scoop the cookie dough onto the prepared baking sheets , making sure to leave a little room between each one .
7 . Bake for 14 to 16 minutes , or until the tops of the cookies are set and spring back when touched lightly . Remove from the oven , and allow to cool on the baking sheets for 10 minutes , then carefully transfer the cookies to a wire rack to cool completely .
8 . To make the vanilla buttercream frosting : In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl using a handheld mixer , beat the butter for 1 to 2 minutes , or until smooth . Add the powdered sugar , 1 ⁄ 2 cup at a time , mixing in each addition until well combined .
9 . Add the heavy whipping cream , vanilla extract , and gel food coloring ( if using ), and continue mixing until fully combined .
10 . Once the cookies have cooled completely , spread the frosting on top of the cookies .
11 . Store the cookies in an airtight container at room temperature or in the refrigerator for up to 4 days .
HUNTSVILLE LIVING | NOVEMBER 2022 | 15