you're making mealtime meaningful.
Old-fashioned recipes are the perfect example of the simple things in life being some of the best things. McCall’s Sour Cream Cookies are exactly that: simple and delicious! The timeless recipe produces a soft, pillowy cookie with a subtle tang and a dusting of cinnamon and sugar that keeps you coming back for more. McCall’s put out many recipe collections over the years, so you can trust they know a thing or two about cookies! To us, they feel like the kind of cookie that grandma would whip up for an afternoon treat.
This recipe doesn’t require much outside of the baking staples and a small tub of sour cream. You’ll start out by sifting together the dry ingredients so they’re well incorporated. Next, cream the butter, sugar, and eggs with a mixer until it’s smooth and has lightened in color (we want it nice and airy!). Mix in the full 8 ounces of sour cream and a splash of vanilla, then slowly mix in the dry ingredients. Dough complete! Cover the bowl and let it chill in the fridge for 1-2 hours, this will make it far less sticky for handling!
After the dough has chilled, scoop small portions onto a parchment lined cookie sheet and sprinkle the tops with a generous amount of cinnamon and sugar. Yum! Pop those babies in the oven for about 10 minutes, or just until the edges are starting to turn a golden color. Allow them to cool if you have the patience, or sneak a bite right away. We won’t judge! They’re ideal for sharing but so good, you might want to keep them all for yourself. Whether you’re baking for the holidays or a cozy weekend afternoon, these cookies are bound to become a staple in your recipe rotation.
McCall's Sour Cream Cookies
Yield(s): Makes 24 cookies
10m prep time
9m cook time
1h inactive
you're making mealtime meaningful.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 8 oz sour cream
- 1 1/2 teaspoons vanilla extract
- 1/3 cup granulated sugar, for topping
- 1 1/2 teaspoons cinnamon
Preparation
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt until well combined, then set aside.
- In a large mixing bowl, add butter, sugar, and eggs. Beat until light and airy.
- Add sour cream and vanilla to the wet ingredients and mix until fully incorporated.
- Slowly add in dry ingredients until just combined.
- Cover dough and chill for 1-2 hours.
- When ready to bake, preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- Scoop dough in 1/4 cup portions onto prepared baking sheets, leaving 2 inches between each scoop.
- Mix together cinnamon and sugar in a small bowl, then sprinkle over each cookie.
- Bake for 9-11 minutes or until edges just begin to turn golden.
- Allow cookies to cool, then store in an airtight container.
Recipe adapted from Knucklesalad.com