New Recipe: Old Fashioned Sour Cream Cookies

Chef and confectioner-extraordinaire Valerie Gordon knows a great baked good starts with a great, moist batter. One that is not too runny, and not too thick. Sour cream cruises right down the middle of that road, bringing all batters together with greater ease. 

Beyond batter, FAGE Sour Cream is the not-so-secret ingredient in this cookie’s icing. Not only does sour cream give frosting an amped up level of glisten, it makes it easier to spread creating the perfect professional finish to your cookie.

Ingredients: 

For the Cookies:

• 1 stick (4 oz.) unsalted butter, softened
• 1 cup sugar
• 1 teaspoon vanilla
• 1 large egg
• ½ cup FAGE Sour Cream
• 2 ⅔ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt

For the Icing:

• 2 ¾ cups sifted powdered sugar
• 4 tablespoons unsalted butter, softened
• ½ cup FAGE Sour Cream
• 1 teaspoon vanilla
• ¼ teaspoon fine sea salt
• Natural food coloring as desired

Directions:

1. Heat oven to 375℉. Line 2 cookie sheets with parchment paper or lightly spray with cooking spray.
2. In a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 5 minutes. Beat in vanilla, then egg, then sour cream until combined.
3. Into a medium bowl sift together flour, baking powder, baking soda and salt.
4. Slowly add dry ingredients to wet ingredients until combined. You may need to finish stirring with a spatula.
5. Cover and refrigerate dough until firm, at least 2 hours.
6. Transfer dough to a well-floured surface. Roll dough out to ¼” thickness, then cut with a 3” round cookie cutter and place onto prepared cookie sheets. Dough scraps may be re-rolled one time and cut again.
7. Bake until just starting to turn light golden brown, about 10 minutes.
8. Transfer cookies to a wire rack to cool completely.
9. For the icing, in a medium bowl beat together powdered sugar, butter, sour cream, vanilla, and salt. Add food coloring as desired.
10. When the cookies are cool, spoon about 1 teaspoon of icing on top of each cookie and spread it with the back of a spoon. Refrigerate until ready to serve.

This recipe was created with our partner ChefsFeed.