Sour Cream Cookie Sandwiches Recipes

SOUR CREAM COOKIES

Steps:

• Preheat oven to 350 degrees. Grease two cookie sheets.
• In small bowl, combine flour, baking soda, and salt.
• In large bowl, with mixer at medium speed, beat butter until creamy. Gradually add sugar and beat until light and fluffy.
• Beat in sour cream, lemon extract, and vanilla.
• Reduce speed to low; beat in flour mixture just until blended.
• Drop dough by rounded teaspoons, 1 inch apart, on prepared cookie sheets.
• Bake until set and golden around edges, 10-12 minutes.
• Cool 1 minute on cookie sheets; with wide spatula, transfer cookie to wire racks to cool completely.

GREAT GRANDMA'S SOUR CREAM DROP COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
• Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
• Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
• Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.

SOUR CREAM CHUNK COOKIES

Steps:

• Heat oven to 375°F.
• Beat melted white baking chips, sugar and butter in large bowl with electric mixer on medium speed until smooth. Stir in sour cream, vanilla and egg. Stir in flour, baking powder and baking soda until well blended. Stir in chocolate and pecans.
• Drop dough by teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to wire rack.

SOUR CREAM COOKIE SANDWICHES

Steps:

• Beat butter and sugar with a mixer until fluffy.
• Add egg, vanilla, salt and cinnamon and beat well.
• Add remaining ingredients and beat only until flour is mixed inches.
• Divide dough into four, wrap in plastic and chill at least 2 hours.
• Preheat oven to 350 and line 2 cookie sheets with parchment paper.
• Roll dough 1/4 inch thick on lightly floured surface. Cut with a floured 2 inch cookie cutter. Place on parchment paper and bake 10-12 minutes until lightly browned. Remove to a cooling rack and cool to room temperature. Repeat with remaining dough.
• Brown sugar frosting:.
• Combine brown sugar, milk and butter in medium sized saucepan.
• Cook over low heat for 3 minutes, stirring constantly.
• Remove from heat and cool to lukewarm. Add icing sugar, cream and vanilla and beat with wooden spoon until spreading consistency.
• Spread half of the cooled cookies with the icing and top with another cookie. Garnish with melted chocolate.
• Store in air-tight container. Can be frozen for up to six months.