Wednesday, December 14, 2016

Sour Cream Gingerbread Cookies

Sour Cream Gingerbread Cookies: The Charm of Home
Every year I get the request to make gingerbread cookies. This year I thought I would try a chewy soft cookie instead of the traditional gingerbread cookie.  I was looking to incorporate sour cream for that sweet, chewy, and tangy mix that really puts this recipe in your greatest hits file.  This recipe was the winner and got raves from the children about the taste and the smell of the kitchen!

Sour Cream Gingerbread Cookies: The Charm of Home
You can make this cookie also iced.  The icing has sour cream in it too for that extra sweet and tangy taste.  They are even better than the plain gingerbread cookie with that sweet and salty taste that lingers.  Do refrigerate any left over cookies that are iced due to the sour cream.

Ingredients:
2 1/4 cup all purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon sour cream
1/4 cup molasses
1/4 cup sugar
1 cup turbinado sugar

In a large mixing bowl sift together dry ingredients: flour, ginger, baking soda, cinnamon, cloves, and salt.  
Cream butter and sugar in a stand mixer with paddle attachment.  Then add egg and beat until well mixed.  Scraping down sides as needed.  
Add sour cream and molasses until combined.
Add dry ingredients to wet until just combined.
Refrigerate the dough 2-3 hours.
Preheat oven to 350° F. 
Take the batter and make 1 heaping tablespoon balls and roll in turbinado sugar until coated.  Place on baking sheet lined with parchment paper. Flatten the balls to 3/4 thick with the bottom of a smooth glass.
Bake for 9-11 minutes.  They will be soft and pliable.  Lift the parchment paper off of the baking sheet when finished baking and move it to a counter surface or wire rack to cool. When the cookies cool they will have firmed up so you can handle them.  Ice if desired.
Serves: 36

Sour Cream Icing
2 cups powdered sugar
2 tablespoons butter, room temperature
1 teaspoon vanilla
3 tablespoons sour cream
food coloring if desired (4 drops)

Mix all in a large mixing bowl with a handheld mixer until smooth and creamy.  Room temperature icing spreads great. All leftover icing and iced cookies will have to be refrigerated. It will store in fridge for 2-3 days.
Serves: 36 cookies
Recipe adapted from: Dinner, Then Dessert

Enjoy!
Sherry

I will link with these parties:

Foodie Friday at Rattlebridge Farm
Tickle My Taste Buds Tuesdays at Lori's Culinary Creation
Foodie Friends Friday at Walking on Sunshine
Meal Plan Monday at Southern Plate

5 comments:

happywonderer.com said...

Thanks for sharing the recipe. They look real good.

Deborah RusticPumpkin said...

I don't bake cookies very often but these look so delicious I might bake a batch!
~~~Deb

nasim davoodi90 said...

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Pam Richardson said...

Sherry, these look delicious.,,we love cookies at our house'

Mom Das said...

Oh! I made the cookies, they are delicious! Thank you!