Growing up my Mom made sour cream cookies often. What I didn’t connect is her recipe was very close to the Herbert Hoover recipe, that is in his Presidential Library and Museum. Apparently it was a favorite of his. I know my Mom’s recipe came from an ancient version of the Red Plaid Cookbook, so it makes sense.
I’ve included the Hoover recipe, but also my Mom’s. Hers used only white sugar, but she added raisins. The Hoover one uses both white and brown sugars and an extra egg.
The cookies are soft and cake like. They can be made with Splenda white and brown sugars if needed, for low sugar cookies and turn out fine.
Hoover’s Sour Cream Cookies
Ingredients:
- 1 cup butter (2 sticks), room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3 eggs, room temperature
- 1 cup sour cream, room temperature
- 1 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Directions:
Preheat the oven to 375° and line cookie sheets with parchment paper.
In a stand mixer beat the butter and sugar together until light and fully mixed. Add in the eggs on slow and then the vanilla and sour cream, beating till smooth.
Combine the flour, baking powder, soda and salt, add to the wet on low, beat till smooth.
Drop by Tablespoon full on baking sheet.
Bake for 8 to 13 minutes, until golden on top, not wet on top.
Let cool on racks.
Can be frozen once cooled.
Notes: I liked the cookies, however….I would take a note from my Mom’s recipe and chill the dough. The cookies were too spready for my liking. A short chill would have helped with that, firming up the butter before baking.
Sour Cream Raisin Cookies
Ingredients:
- 1 cup butter (2 sticks)
- 1½ cups granulated sugar
- ½ cup Egg Beaters® or 2 eggs
- 1 cup sour cream
- 1 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup raisins
- ½ cup granulated sugar
- 1 tsp ground cinnamon
Directions:
In a stand mixer beat the butter and sugar together until light and fully mixed. Add in the eggs on slow and then the vanilla and sour cream, beating till smooth.
Combine the flour, baking powder, soda and salt, add to the wet on low, beat till smooth. Add the raisins and beat in quickly.
Chill the dough for at least an hour.
Preheat the oven to 375° and line cookie sheets with parchment paper.
In a shallow bowl stir the remaining sugar and cinnamon together. Make 1 Tablespoon sized balls (I use a 1 Tablespoon Disher
Bake for 10 to 13 minutes, until golden. Let cool on racks.
Makes about 56 cookies, which freeze well.
~Sarah