Have you ever noticed that some of the best desserts are the unfussy ones? They’re made from recipes with everyday ingredients in your home. Recipes passed down through generations.
I made such a dessert this week, Sour Cream Cookies with Sour Cream Glaze. This recipe intrigued me at first sight. It was similar to a sugar cookie, but with the addition of sour cream.
The instructions were straightforward, only one bowl required for the cookie dough. Thus, I didn’t have many tweaks.
- I added a 1/2 tsp of vanilla. The recipe had none, which was inexplicable to me. This amount seemed just right without compromising the cookie’s character.
- I used 1 1/2 cups of flour not 2, since altitude wasn’t an issue.
- As usual, I followed my own guidelines for the oven temperature. I baked the cookies at 325 degrees instead of 375. My cookies were large, so the time was 17 minutes.
With the second batch in the oven, I took a Sour Cream Cookie, plain. My intention was a nibble or two. However, its moist and chewy texture surprised me. I couldn’t taste the sour cream. Instead, it had a delicate flavor and slight crunch around the edges.
It was gone in a minute.
I knew the Sour Cream Glaze would make it more enticing. And the recipe’s author said it was optional. But I was too curious to stop now.
The glaze came together quickly. I spread it by teaspoons on the cooled cookies. As soon as I topped the last one, I grabbed another sample.
The Sour Cream Glaze added a subtle sweetness and tang. What started off as savoring ended with a mouthful. Before the night was over, I had two more Sour Cream Cookies.
Who knew an unpretentious dessert could be so darn addictive?
I give this recipe 4 out of 5 stars. These old-fashioned cookies are simple to make and a pleasure to eat. Out of 16 cookies, I’m already down to 12 alone. So you might want to make more for sharing.
For the full recipe, please visit Taste and Tell.