These little nuggets are the softest cookies you can imagine. My Aunt Marlene made these for us for the first time when we were still small kids. We had never eaten cookies quite like them! They are still very much a family favorite and go quickly when Marlene makes them. I believe she normally puts a cream cheese frosting on them, but I made a quick butter and powdered sugar glaze and these were a last minute addition to a friend's gender reveal party spread. (That explains the color too, Marlene's a usually creamy white.) My first cookie idea was a big flop when the candies I baked into them melted everywhere turning everything into a sticky mess! I made these the morning of the party because I just knew there needed to be pink and blue cookies to go with the cupcakes.
Marlene's Sour Cream Cookies
(Yields 5-6 dozen cookies)
2 cups sugar
1 cup butter, softenend
1 cup sour cream
2 tsp vanilla
4 1/2 cups flour
1/4 tsp salt
1 tsp baking soda
2 tsp baking powder
- Cream together sugar and butter. Mix in eggs, sour cream and vanilla.
- In a bowl, mix flour, salt, baking powder and baking soda.
- Add dry mixture to wet mixture and stir until just incorporated. The dough will be soft.
- Optional: I split the dough at this point and stirred in a couple of drops of food gel at this point. Then proceed to baking.
- Drop rounded tablespoons full onto a cookie sheet. Bake in a 350 F oven for 8-10 minutes. They should be set, but you don't want them to take on much color.
You can also bake these as rolled cookies: