B. Forrest’s Sour Cream Cookies
📜 Collection: Jill Collection | ✍️ Attribution: B. Forrest | 📂 Category: Desserts A classic recipe for soft, cake-like sour cream cookies featuring a delicate balance of vanilla and lemon extracts. These tender, roll-and-cut cookies are perfect for any occasion and offer a nostalgic, homemade flavor.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 7 mins | 1 hour | 4–5 dozen cookies |
🔪 Key Equipment
- large mixing bowl
- sifter
- rolling pin
- cookie cutters
- ungreased cookie sheet
- wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Shortening | room temperature |
| 1 cup | Sugar | granulated |
| 1 | Egg | large |
| 1/2 cup | Sour Cream | full fat |
| 1 teaspoon | Vanilla Extract | pure |
| 1/2 teaspoon | Lemon Extract | pure |
| 2 1/4 cups | All-Purpose Flour | sifted |
| 1 teaspoon | Baking Powder | none |
| 1/2 teaspoon | Baking Soda | none |
| 1/2 teaspoon | Salt | fine |
Instructions
Step 1: Prepare the Dough
- In a large bowl, cream together 1/2 cup shortening and 1 cup sugar until light and fluffy.
- Beat in 1 egg, 1/2 cup sour cream, 1 teaspoon vanilla extract, and 1/2 teaspoon lemon extract until well combined.
- In a separate bowl, sift together 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.
Step 2: Chill and Roll
- Cover the dough and chill for at least 1 hour to ensure easier handling.
- Preheat your oven to 400°F.
- On a lightly floured surface, roll the chilled dough out to a thickness of 1/4 to 1/2 inch.
- Use cookie cutters to cut out shapes and place them on an ungreased cookie sheet.
Step 3: Bake
- Bake for 5 to 7 minutes, or until the edges are just lightly golden and the centers are set.
- Let the cookies cool on a wire rack until completely cool to the touch.
💡 Make-Ahead & Storage: The dough can be prepared and chilled for up to 24 hours before rolling. Baked cookies store well in an airtight container for up to 5 days.
Original Recipe Scan
