Wednesday, November 12, 2014
Amish Sugar Cookies
Ok, so get ready for more cookies. It's official--I've completed the holiday cookie baking and came in at a total of 112.5 dozen cookies, which will go out to our friends and family in the next couple of weeks, but I still have some candy that I want to make and include. This year I finished a few weeks early since we'll need the space back in the freezer so I can prep a bunch of meals for when our little guy arrives sometime next month. These were one of the first cookies I added to this year's list as an alternative sugar cookie, and I love them. They have a nice crispy outside, but are still a soft, sweet sugar cookie that definitely compliments the holidays. The trick to these cookies is a combination of butter and sour cream as well as a combination of granulated and powdered sugars. Sprinkled with some colorful red sanding sugar, I think these would be perfect for Santa, don't you think?
Finding this recipe from Jaclyn at Cooking Classy was exactly what I needed. Knowing I'd be in a time crunch to get these cookies done early enough, I had to limit the number of rolled and cut out cookies I could make, so I wanted a good drop sugar cookie and these delivered. Jaclyn used vegetable oil, but when I tried that the cookies were flatter than I wanted, so I subbed in sour cream and got exactly what I wanted in the texture and appearance. The addition of cream of tartar adds to the crispy exterior/tender interior, as well. I love the subtle changes in this recipe that are both simple and effective for a really delicious sugar cookie option. If you're not interested in rolling and cutting out sugar cookies this year, try this version and you won't be disappointed.
Amish Sugar Cookies
2 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup sour cream
1/2 cup sugar
1/2 cup powdered sugar
1 teaspoon vanilla extract
sprinkles or sanding sugar for decorating
In a medium bowl, whisk together flour, baking soda, baking powder, cream of tartar, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter until creamy, then add sour cream and mix to incorporate. Add both sugars and beat until incorporated and thoroughly whipped, scraping sides of bowl as needed. Beat in egg and vanilla extract.
Gradually add flour mixture and stir until just incorporated.
Using a medium cookie scoop, drop dough onto parchment or Silpat lined baking sheets.
Gently press down to flatten slightly and top with sprinkles or sanding sugar. Bake at 375 degrees F for 10 minutes until puffed and gently set at the edges. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and cool on pans for 3-5 minutes before transferring to wire racks to cool completely.
Makes 3 dozen cookies.
The Cookie Princess
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