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Soft Sour Cream Cookies

Emily Dexter

Soft Sour Cream Cookies

This recipe was submitted by junior Julianne Sendon, who said this recipe is relatively new to her family, as it belongs to the family of her sister’s boyfriend. She said this new recipe represents the changing of traditions, as well as growth in their household. She said although these are just cookies, they represent letting go of the past and moving forward.



  • 1 cup sugar
  • 1/2 cup Crisco
  • 2 large eggs
  • 1 cup sour cream
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 3 cups flour
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg


  • 1/2 cup butter (use stick)
  • 2 and 1/2 cups confectioner’s (powdered) sugar
  • 1 tbsp vanilla
  • 2 tbsp milk


  1. Cream the Crisco and the sugar
  2. Add eggs to the sugar and Crisco mix
  3. Add vanilla extract to the mixture
  4. Sift all of the dry ingredients (flour, baking soda, baking powder, salt, nutmeg, and cinnamon) in a separate bowl
  5. Add 1/3 of the dry mixture to the creamed mixture
  6. Add half of the sour cream, mix
  7. Add another 1/3 of the dry mixture, mix
  8. Add the other half of the sour cream (the rest), mix
  9. Add the last 1/3 of the dry mixture, mix
  10. Refrigerate this mixture overnight
  11. Take out the dough, roll it out to about an inch in thickness
  12. Cut out cookies using cookie cutters to create shapes
  13. Place cookies on parchment paper-lined cookie tray
  14. Bake for 12 minutes at 350 Fahrenheit
  15. While cookies are baking, make your icing mixture by creaming the butter and sugar
  16. Add vanilla extract and milk to the butter/sugar mixture and whip together to make the icing
  17. Using food coloring as desired, decorate cooled cookies with icing and enjoy!

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