eats and dinks
Sour Cream Cream Cookies
Makes Makes 22 22 cookies cookies
11 ⁄ 2 cups all-purpose flour , spooned and Makes leveled 22 cookies 11 ⁄ 2 cups all-purpose flour , spooned and leveled 11 1 ⁄ teaspoon 2 cups all-purpose baking powder flour , spooned and leveled 1 teaspoon baking powder 1 teaspoon ⁄ 4 teaspoon baking salt powder 1 ⁄ 4 teaspoon salt 1 ⁄ 4 ⁄ 2 teaspoon cup ( 1 stick salt ) unsalted butter , softened 1 ⁄ 2 cup ( 1 stick ) unsalted butter , softened 13 ⁄ 2 ⁄ 4 cup ( granulated 1 stick ) unsalted sugar butter , softened 3 ⁄ 4 cup granulated sugar 31 ⁄ 4 large cup granulated egg , at room sugar temperature 1 large egg , at room temperature 111 large ⁄ 2 teaspoons egg , at room pure temperature vanilla extract 11 ⁄ 2 teaspoons pure vanilla extract 11 1 ⁄ ⁄ 2 cup teaspoons sour cream pure , vanilla at room extract temperature 1 ⁄ 2 cup sour cream , at room temperature 1 ⁄ 2 cup sour cream , at room temperature Vanilla Buttercream Frosting Vanilla Buttercream Frosting Vanilla 1 ⁄ 2 cup Buttercream ( 1 stick ) unsalted Frosting butter , softened 1 ⁄ 2 cup ( 1 stick ) unsalted butter , softened 111 ⁄ cup 2 cups ( 1 stick powdered ) unsalted sugar butter , softened 11 ⁄ 2 cups powdered sugar 11 1 ⁄ tablespoon 2 cups powdered heavy sugar whipping cream or milk 1 tablespoon heavy whipping cream or milk 1 tablespoon teaspoon pure heavy vanilla whipping extract cream or milk 1 teaspoon pure vanilla extract 1 Gel teaspoon food coloring pure vanilla ( optional extract ) Gel food coloring ( optional ) Gel
18 Milledgeville Scene | food coloring ( optional ) Holiday 2022
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 .