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by Betsy E
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These light and crisp Old-Fashioned Sour Cream Cookies are full of rich sour cream flavor with a hint of nutmeg- the perfect snack with your coffee or tea. GUEST POST by Java Cupcake
Hello! I’m Betsy of Java Cupcake and I’m super excited to be sharing with you today an amazing cookie for “I’ll Bring the Cookies” event hosted by In Katrina’s Kitchen!
A little about me before we get to these fabulous cookies… I’m currently living in Germany where I’m taking care of my two fabulous children while my husband is serving with the US Army in Afghanistan. I’ve lived in Germany for almost three years now and am loving every minute of it! To keep me busy (or at least when my children allow me the free time) I love sharing recipes for fabulous baked treats on my blog, Java Cupcake! My goal at JC is to share recipes that every home baker could create and enjoy… nothing fancy or elaborate. Just delicious baked cookies, cakes, pies and cupcakes that your entire family can enjoy!
Like these Old-Fashioned Sour Cream Cookies! I have to admit though, this recipe isn’t my own. It comes from my most favorite cookie cookbook… the 1963 Betty Crocker Cook Book! This is the cookbook that I grew up baking out of. The copy I have is so worn with splatters of cookie dough and chocolate… it’s fun to think back on all the amazing memories it has brought me. And some delicious cookies!
I love these Old-Fashioned Sour Cream Cookies because they’re simple, yet really delicious. They’re a crisp cookie with a slight hint of nutmeg and they are full of rich sour cream flavor. They are really best when served with coffee or hot tea and can be dunked for a little bit of moisture. The coffee and the cookie together are so incredibly delicious.
I’m not lying when I say that I could probably eat half a dozen of these cookies with my morning cup of coffee! YUM!
Before I go, I want to send a big THANK YOU to Katrina for having me today for “I’ll Bring the Cookies”! It was really so much fun to share with you a little about me and a great cookie recipe!Enjoy!-Betsy
Yield: 4 dozen cookies
Prep Time: 10 minutes mins
Total Time: 1 hour hr
These mildly sweet cookies are rich in sour cream flavor with a hint of nutmeg. They pair perfectly with a cup of hot tea or coffee.
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Ingredients
- 1/2 cup shortening, such as Crisco
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 2/3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 cup sour cream
- 1 cup sugar, for dusting
Instructions
Preheat oven to 425°F degrees. Line cookie sheet with parchment paper.
In the bowl of your stand mixer, cream together the shortening and sugar for about 2 minutes.
Add the eggs and vanilla and mix thoroughly.
In another bowl, whisk together the flour, baking powder, salt and nutmeg.
Add the flour mixture to the wet ingredients, alternating with the sour cream and mix until just combined. Scrape the sides and bottom of the bowl and mix again until completely combined. Do not overmix.
On a well floured surface, roll dough out to 1/4" thickness.
Cut the dough with a 2" round cookie cutter and place on prepared baking sheet.
Sprinkle each round of dough generously with sugar.
Bake 8-10 minutes or until lightly browned.
Cool on the pan for 1 minute before removing to a wire rack to cool completely.
Serve with coffee or hot tea.
Store in an air tight container for up to a week.
Original recipes and images © In Katrina's Kitchen
Did you make this recipe?Tag @katrinaskitchen on Instagram with the hashtag #katrinaskitchenrecipes
This post is part of our Third AnnualI’ll Bring the COOKIESVirtual Blogger Cookie Swap. Be sure to check back here every day in December leading up to Christmas where some of the best bloggers will be sharing their favorite cookie recipe! You can also follow along Facebook, Twitter, Instagram, and Google+ with the hashtag #BringtheCOOKIES.Thank you toOXOforbeing our exclusive #BringtheCOOKIES sponsor. Be sure to visit Betsy’s blog, Java Cupcake to enter asweet OXO Baking Prize Pack.
More delicious cookie recipes from Betsy:
Christmas Tree Peanut Butter Blossoms
Chunky Peanut Butter M&M Cookies
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All Recipes, Cookies, I'll Bring the COOKIES
posted on December 12, 2013 — updated May 8, 2020 // 10 comments
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Betty Capps —Reply
My mom would make raisin filled cookies using a sour cream cookie dough. She would roll out the cookies a bit thinner than 1/4”, but a small dollop of cooked raisins in the middle of the cookie rounds, fold it in half and seal the edges before baking. I can’t find the recipe and my older wants some. 😢. I’m giving this a 4 star as. Have not tried your recipe yet, but it looks similar.
Brenda Leith —Reply
I bought my mother a Betty Crocker cookbook when I was about 8 years old. I no longer have the book, but have some recipes that I still make. This is one of them. I am 62 years old and have made these cookies for my children and my grandchildren. They love them and prefer them over other sugar cookies. I believe it is the addition of nutmeg. I also altered the recipe one time when I had no sour cream. I used whole milk instead and added more flour until the consistency was right. Awesome cookie!
Elaine —Reply
These look yummy! Do you think these would turn out okay if I used Light Sour Cream? I know the texture would be somewhat affected, due to the lower fat content. Thank you!
dirtgirl —Reply
Made these at weekend, substituted unsalted butter instead of the shortening, as we don’t have shortening here and also threw in some brandy cream as didn’t have enough sour cream as well as some ground cardamom. I found the temp of 425F/220C to be way too high and lowered it substantially to 375F/190C as the first batch almost burnt. Used Hail sugar on the top instead of caster sugar and they came out fine. Nice easy cookie, was thinking of freezing batches of this dough so I can just whip up a batch whenever needed.
Jessica —Reply
If you google the recipe, some do actually say to use butter. Just checking! Thanks!
Betsy E —Reply
@Jessica – Yes, I’m sorry about that little error. It’s cream the shortening and sugar together! I must have had butter on my brain when I typed that! THANKS for catching my mistake! 🙂
Happy Baking!
-BetsyJessica —Reply
Step 2 is cream shortening and sugar, not butter and sugar, right?
Sue {munchkin munchies} —Reply
Such a perfect stack of cookies:) They sound delicious!
Amber Green —Reply
I used to have that book. Oh, the stains on those pages!
Akaleistar —Reply
How yummy!
