Sour Cream Sugar Cookies: An Ode to My Grandmother
For my first blog post, it only makes sense to start with one of my Grandmother’s recipes, since she is the one from whom I inherited my love of baking, along with my red hair, feisty nature, and much more. She was a brilliant baker and cook, a master Scrabble and Trivial Pursuit player (seriously—she knew every answer!), and an all-around gem of a woman.
I started making these Sour Cream Sugar Cookies once a year after she passed away as a way to remember her and connect to her through something we both loved. I’m lucky enough to have her rolling pin, which makes my baking that much more special. I love it because you can see where the handles split and my Grandpa fixed it for her (multiple times from the looks of it). There’s a lot of history in that rolling pin.
This is a recipe both my Grandma and my Great-Grandma made often, so I have many fond memories of eating them as a child. These cookies are soft, pillowy, and divinely nutmeggy, and in my family they always had a single raisin in the middle. As a kid I’d eat my way around the raisin and then throw it away when I thought my Grandma wasn’t looking (pretty sure she saw me). I’m happy to say I’ve matured a bit since then—I no longer throw the raisin away. Now, I do away with it altogether and use a dried cranberry instead! I don’t think Grandma would mind.
I generally make these cookies around the holidays, as with their subtle eggnog-like flavor they make a great Christmas cookie. However, they make an excellent every day cookie as well. And yes, “every day cookie” is a thing (or at least it should be). You’re totally allowed to have cookies every day—I just gave you permission. Unless you’re a kid, then you’d better ask your Mom first.
Give these Sour Cream Sugar Cookies a try and let me know what you think. I hope you enjoy them as much as I do!
Tips for Making Your Best Sour Cream Sugar Cookies
- As I mention in the recipe, the batter will be a little lumpy until you add the flour. DON’T PANIC. Just make sure the lumps are no larger than pea-sized before you start adding the eggs.
- I use a stand mixer for this recipe, as the dough gets pretty thick and sticky. A hand mixer should work great as well. Or feel free to mix by hand if you want a workout!
- I use freshly-grated nutmeg. You should too—it’s the best! EVER. The pre-ground stuff will work just fine of course, but if you splurge on one spice please let it be whole nutmeg (and a microplane grater to grate it). It’s just SO good.
- If you’re not a nutmeg fan, you can use lemon zest instead. I’ve never tried it, but my Grandma lists it as an option on her recipe card, so it’s probably delicious. If you try it, let me know how it is!
- I use a 3 3/4-inch round cookie cutter, but feel free to use whatever size & shape you like. Just keep in mind that if your cookies are smaller than that you’ll need to decrease the baking time.
Sour Cream Sugar Cookies
Ingredients
- 1 c sour cream
- 1 c butter softened
- 2 c granulated sugar
- 2 large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- 5-5 ½ c all-purpose flour
- Sparkling sugar for dusting optional
- Raisins or Dried Cranberries optional
Instructions
- Preheat oven to 400°FBeat sour cream and butter at medium speed of electric mixer until mixed well (it will be lumpy—don’t worry about it).
- Add sugar and beat for another minute. It’s ok if there are still small lumps—just make sure there are no large ones at this point. If there are, beat until lumps are broken up.
- Add eggs one at a time, beating until combined.
- Add baking soda, vanilla, and nutmeg, and beat until combined.
- Add flour ½ c at a time, mixing just until combined. I generally need the full 5 ½ cups of flour, but you may not need it all. Dough will be soft and sticky.
- Gather dough into a ball and turn out onto a generously floured surface. Roll the ball of dough gently in the flour to lightly coat. Flour your rolling pin well also. Roll out to 1/4 inch thick and cut as desired. Move to cookie sheets, sprinkle tops with sugar, and place a single raisin or dried cranberry in the middle.
- Bake at 400°F for 5-6 minutes (for a 3 ½ -inch cookie. Larger cookies may take more time, smaller ones less). Tops should look dry but not brown, bottoms will be lightly browned. Allow them to cool on the cookie sheet for a minute or two, then move to a cooling rack to cool completely.
- Store in an airtight container. Cookies will stay fresh at room temperature for about 5 days. Or freeze in an airtight container for up to a month.
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10 Comments
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Linda Simenson
I am an avid baker as well. I also understand eating around the raisin and replacing it with something else. I’ll be sure to try the recipe. I went to high school with your mom.
admin
I hope you enjoy them! Let me know how they turn out!
Sue Olson
I remember Mom’s sugar cookies, but they didn’t have nutmeg or sour cream in them. She must have made these after I left home 🙁 The raisin was on top, though! 🙂 I remember eating her cookies as a mid-afternoon treat, and drinking Koolaid with a dandelion straw! So glad you posted her photo and remembrance of her. I’ll look forward to the next post!
admin
Oh, the Koolaid with a dandelion straw! I’m pretty sure I remember doing that too when I was little. 🙂
Mary husfloen
Jamie! These sound so good! Etta was a superb cook and you do take after her! Thanks for the blog and the recipe!
admin
That’s so kind, thank you! I sure do miss her. 🙂