These Sour Cream Sugar Cookies were my Grandpa Joe’s absolute favorite cookies. Grandpa Joe was my dad’s dad and he died the year before I was born. I am sad I never got to meet the man that helped create my awesome father, so I love making these cookies in his honor.
The sour cream is a strange element I know, but is WONDERFUL when it comes to baking. It helps make the cookie moist. Picture a regular sugar cookie which is normally flat because you roll it out and cut out shapes. Which don’t get me wrong, I love me a good iced sugar cookie snowman! These are the chewy fluffy cousin to the regular sugar cookie!
Rolling the balls of dough in chunky turbinado sugar before baking really adds that extra crunch factor.
I love these cookies, don’t let the sour cream phase you! Between these and Grandma Maxine’s Peanut Butter Corn Flake Cookies, my dad and Uncle Skip must have been in hog heaven!
They may sound strange, but they are nothing short of tasty! Picture a normal sugar cookie, except moist, chewy and fluffy!
15 minPrep Time
13 minCook Time
28 minTotal Time
Yields 2 dozen
- 1 cup shortening (I know, but just do it this one time)
- 1 3/4 cup sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 1 teaspoon baking soda
- 4 1/2 cups flour
- 1/2 teaspoon nutmeg
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Preheat oven to 350 degrees
- Using a mixer, mix shortening and sugar
- Add eggs, vanilla and sour cream, mix
- In another bowl, combine flour, nutmeg, baking powder, and salt, mix
- Add dry ingredients to wet ingredients in batches of thirds (otherwise if you do it all at once...flour EVERYWHERE)
- Scoop out dough and roll into a ball, then roll around in turbinado sugar
- Place on lined and slightly greased baking sheet and flatten with the bottom of a glass
- Bake for 13 minutes
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