Sour Cream Drop Cookies
Yields: About 3 dozen cookies
Ingredients:
For the cookies:
1/2 cup butter
3/4 cup light brown sugar
3/4 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
For the glaze:
1 cup butter (2 sticks)
4 cups powdered sugar
3-4 tablespoons boiling water
1 teaspoon vanilla
Directions:
Cream together the butter, brown sugar, white sugar, eggs, sour cream and vanilla together until well incorporated. Add in the flour, baking soda and baking powder until combined throughouly. Chill the dough at least one hour before baking.
Using a cookie scoop or a tablespoon, scoop the dough onto a cookie sheet lined with parchement paper. Bake at 400 degrees F for 8-10 minutes. The cookies are done when they begin to brown on the bottom, although they may appear underdone on the top. Let cool before frosting.
To make the glaze: Melt the butter, then add the sifted powdered sugar and vanilla. Add the boiling water, one tablespoon at a time until you reach the desired consistency. The glaze should be thick enough to spread with a spoon, but not run down the sides of the cookies. The glaze will harden on the cookie as it cools.
Yields: About 3 dozen cookies
Ingredients:
For the cookies:
1/2 cup butter
3/4 cup light brown sugar
3/4 cup sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla
2 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
For the glaze:
1 cup butter (2 sticks)
4 cups powdered sugar
3-4 tablespoons boiling water
1 teaspoon vanilla
Directions:
Cream together the butter, brown sugar, white sugar, eggs, sour cream and vanilla together until well incorporated. Add in the flour, baking soda and baking powder until combined throughouly. Chill the dough at least one hour before baking.
Using a cookie scoop or a tablespoon, scoop the dough onto a cookie sheet lined with parchement paper. Bake at 400 degrees F for 8-10 minutes. The cookies are done when they begin to brown on the bottom, although they may appear underdone on the top. Let cool before frosting.
To make the glaze: Melt the butter, then add the sifted powdered sugar and vanilla. Add the boiling water, one tablespoon at a time until you reach the desired consistency. The glaze should be thick enough to spread with a spoon, but not run down the sides of the cookies. The glaze will harden on the cookie as it cools.
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