Have you ever tried Sour Cream Sugar Cookies?
This is one of my family’s favorite cookie recipes passed down from my Great-Grandmother Effie. My mother recalls how as a child she loved to visit her Grandmother Effie who always had a tin of these sugar cookies (as well as a tin of her favorite chocolate chip cookies) stored in her freezer. Whenever friends or family would come visit, everyone would enjoy a few of the delicious cookies with a glass of milk. When it was time to go her Grandmother would always send them off with a tin of cookies to enjoy later (and bring back to exchange for a new tin of cookies.)
These cookies are fluffy cake-like sugar cookies with a delightful hint of lemon. I once had a friend describe them by saying that eating them was like eating clouds. They are soo good that I always have to make a double batch. Because of how easy this cookie recipe is, it is great to make with kids. My children love to be in charge of sprinkling the sure over the cookies before I place them in the oven to cook. Like my Great-Grandmother, I too like to store these cookies in the freezer. However, they are also quite delicious to eat right out of the over.
- 2 cups granulated sugar plus extra sugar to sprinkle on cookies
- 4 eggs
- 1 cup sour cream
- 3 cups flour
- 1 teaspoon lemon extract
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 cup Crisco shortening (though you can make them with softened butter as well)
- Preheat oven to 400°
- Cream: sugar, eggs, and Crisco till fluffy.
- Add the rest and whip till fluffy.
- Spoon onto cookie sheet w/ teaspoon.
- Sprinkle extra sugar on cookies before baking.
- Bake for 7 minutes.
Due to the nature of these cookies, they have a tendency to stick together when stacked on top of each other. So if you plan to store them (like I do) just put a sheet of wax paper in between each layer of cookie in your tin.
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