Sometimes the simplest treats are the most satisfying. Don’t get me wrong, I am the chocolate, caramel-covered, over-the-top dessert gal, but sometimes you just need a no fuss, no muss cookie like this one.
These aren’t just sugar cookies. These are THE sugar cookies. This is my great-grandma’s recipe. I’ve been eating these cookies since I learned to walk. These are probably my dad’s favorite cookies. And wherever they go, they’re always a hit.
Throw away everything you know about sugar cookies, because these aren’t like any you’ve had before. Most sugar cookies are chewy or crispy with a crackle top. These are a whole other animal. Since they’re made with shortening and sour cream you get a very cakey texture. They’re basically like a cross between a cake and a cookie. They stay very lightly colored even when they’re done, with a nice golden brown bottom. Mmm, I can taste them now.
I love the lightly sweet sugar cookie taste these have. It’s a very delicate flavor, probably because it’s from back in the days when you didn’t have money for unnecessary glitz and glam in your desserts. That went into more important things.
The nice thing about that gentle flavor? You can eat about six of these suckers right in a row. 😉 And because of that cakey texture of course you’ll have a nice, big glass of milk to dunk these into. Now, I’m not saying that milk is required, but if you eat these without it I’m shaking my head at you. 😄
- ¾ cup shortening
- 2 cups sugar
- 3 eggs
- ¾ cup sour cream
- 1 tsp vanilla
- 5 cups flour
- 1 tsp baking soda
- 1 tsp salt
- A pinch of baking powder
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the shortening and sugar. Add in the eggs, sour cream and vanilla, and beat until incorporated.
- In a large bowl mix together the flour, baking soda, salt, and baking powder.
- Add the dry ingredients to the wet and mix until blended.
- Allow the dough to cool in the fridge for half an hour.
- Preheat oven to 350 degrees F. Spray a cookie sheet with cooking spray.
- Lightly cover your work surface with flour and roll out the cookie dough to about ¼ inch thick.
- With a round cookie cutter or a glass, cut out the cookies and place them a few inches apart on your prepared sheet.
- Bake for 8-11 minutes, depending on your cookie cutter size. Cookies are done when they are lightly brown around the edges and golden brown on the bottom.