Prep 15 mins
Cook 1 hr
These cookies are better than Grandma's! It's important to use both shortening and butter in this recipe. The butter makes them soft on the inside, and the shortening makes them crisper on the outside. To frost them, I use equal parts of butter and cream cheese, 1 tablespoon of vanilla, and enough powdered sugar to pull it together.
- 6 1⁄2 cups flour
- 1 tablespoon baking powder
- 1⁄2 cup butter
- 1⁄2 cup shortening
- 4 ounces cream cheese
- 2 cups sugar
- 3 eggs
- 1 cup sour cream
- 2 teaspoons baking soda
- 1 1⁄4 teaspoons salt
- 1 tablespoon vanilla
- Mix flour, baking powder and salt together. Set aside until ready to use.
- Add butter, shortening, and cream cheese in a large mixing bowl and cream together for 3 minutes.
- Add the eggs, sour cream. Mix completely.
- Add in the baking soda, salt, and vanilla. Mix well.
- Add the flour mixture and blend together. If dough is too moist, add more flour to accomodate.
- Chill dough for about 1 hour.
- Roll out the dough, cut in desired shape.
- Bake in a 375 degree oven for about 8 minutes or until edges are slightly browned.
- Decorate as desired with frosting and sprinkles.
I made these cookies last night and they were not good - the texture was too cakey and they weren't sweet. Also, the sugar is listed in the ingredients but then not listed in the directions for the recipes - I bake a lot so know when to add the sugar but this omission could mess someone up.
I've been looking for this recipe for years. Was one of the recipes given to me when I graduated from high school. I have long lost those recipe cards through many relocations. Thank you!!
We really liked these cookies. I thought they were a little bland unfrosted, but with the frosting made as you suggested they were delicious. I love the cakey texture with just a bit of crispness. Thank You for sharing. Nick's Mom