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#SOUR CREAM COOKIES HOW TO#
#SOUR CREAM COOKIES FREE#

Instead of frosting, the vanilla sugar on top creates an ultra-thin crackling crust.

#SOUR CREAM COOKIES FREE#

You can frost them while they are still slightly warm.No need for a mix for these extra tender gluten free sugar cookie bars made with sour cream. If frosting is very thick or flaky, add 1-2 tbsp VERY hot water for a smoother consistency.Whisk in first the vanilla and then powdered sugar.You want to see little brown specs on the bottom of your pan. Place butter in a small saucepan and cook over medium heat until melted and browned.Remove from cookie sheet and cool on wire cooling racks.

Bake at 400 degrees for 8-10 minutes or until edges are lightly browned.

Use a cookie scoop to drop cookies 2 inches apart onto the prepared cookie sheets.

Cover and refrigerate for at least one hour or as long as overnight.

Mix until incorporated, but do not over mix.

Add flour, baking powder, baking soda and salt.

With a hand mixer or in a stand mixer, cream together the shortening and sugar for one minute.

Prepare cookie sheet with cooking spray, a silicone mat or parchment paper.

These cookies taste even better on the second day!.

Cookies can be frozen for up to 3 months, if in an airtight container or Ziploc bag.

Store cookies in an airtight container and separate with layers of wax paper.

If the frosting is extra flaky or hard to spread, add 1-2 tbsp of VERY hot water and whisk it in.

The frosting will not be smooth like traditional frosting.

It will stay indented when touched, if it’s not done. The cookie should just barely spring back, if touched. Watch for the edges to be lightly golden brown, and touch the top of one cookie to make sure it isn’t doughy. A cookie scoop is much easier than using two spoons to place the drops of dough on the cookie sheet.

Use a small cookie scoop (1 1/2 tbsp capacity) to scoop out the dough.

They still taste great with butter, but if you have shortening, use it in these cookies. In the recipe, I tell you to use shortening or butter, but they puff better and have a different consistency if you use shortening. Tips for making Old Fashioned Sour Cream Drop Cookies with Brown Butter Frosting

#SOUR CREAM COOKIES HOW TO#

How to Make Old Fashioned Sour Cream Drop Cookies with Brown Butter Frosting Better Than the Bakery Peanut Butter M&M Cookies.And if you need more cookie ideas for the holidays or any time, here are some of my favorites. They are perfect to take to a Christmas cookie exchange. Make sure you add them to your holiday baking this year. HA! Well, it sure didn’t stop anyone from eating them! I can’t wait for you to try these fun cookies. One of my kids told me it looked like playdough on top of the cookies. It has a different consistency than regular frosting. The frosting on these Old Fashioned Sour Cream Cookies is delicious and fun to make but can be a little challenging to spread. 🙂 A few months later, she brought the recipe to me along with a plate of cookies when my fourth child was born–one of my favorite memories from that time. I just remember begging her for the recipe. What she made them for, I can’t remember.

I got this Old Fashioned Sour Cream Drop Cookies with Brown Butter Frosting recipe from my friend, Nicole. The perfect Christmas cookie for Santa or to add to a treat plate. The unique flavor and texture from the sour cream in the recipe is perfectly complemented by the slightly caramel flavor of the brown butter frosting. So much easier than rolling and cutting out cookies, but still just as fun to eat. Old Fashioned Sour Cream Drop Cookies with Brown Butter Frosting are a unique and delicious sugar cookie.