Happy Easter… Cookies!

Growing up at my house we made my mom’s frosted sour cream cookies for every holiday; we just altered the decorations and cookie cutters depending on the occasion.

Today, my daughter and I continued the tradition by making some delicious Easter cookies. They are so good and remind me of my childhood. Oh, and don’t tell my mom, but I’ve improved the frosting recipe. Shhhhh!

Kellie’s Mom’s Sour Cream Cookies

3 ¼ cup all-purpose flour

1 tsp baking soda

½ tsp salt

½ cup butter, room temperature

1 cup sugar

1 egg

1 ½ tsp vanilla

½ cup sour cream

– Combine flour, soda and salt in a bowl. Set aside.

– In the bowl of a mixer mix the butter, sugar, and egg on a medium speed for about 2 minutes, until smooth.
– On low speed add sour cream and vanilla to butter mixture.

– Add half of the flour mixture and mix for about 1 minute. Turn off mixer and add the rest of the flour stirring with a wooden spoon (you may not need all the flour)

– Roll dough out to ¼ inch thick. Use cute cookie cutters!

– Bake at 350 degrees for 8-10 minutes (do not allow the cookies to brown)

Frosting for Kellie’s Mom’s Sour Cream Cookies

2 egg whites

2 ½ cups powdered sugar, divided

½ cup butter, room temperature

½ tsp vanilla

– In a stand mixer, beat egg whites until stiff peaks form, about 5-6 minutes; slowly add in 2 ¼ cups of the powdered sugar (make sure all sugar is incorporated before adding more); set aside and clean mixer bowl

– In clean mixer bowl, beat butter and ¼ cup powdered sugar

– Slowly add the egg white/powdered sugar mixture to the butter mixture (I find it easier to do this by hand)

– Stir in vanilla

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