This is a family recipe handed down through my great-Aunt Clara, grandmother and mom.
These sour cream sugar cookies are unique thanks to their soft and pillowy texture.
The texture is somewhere between a cookie and a biscuit. They have a hint of nutmeg and orange, and I have added a sweet maple glaze to the tops.
These cookies were always on hand at holiday time when we were kids, and the flavors are perfectly suited to the holiday season!
Aunt Clara’s Sour Cream Sugar Cookies with Maple Tops
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs, lightly whisked
- 1 tablespoon orange juice
- 1 cup sour cream
- 4-1/3 cups all-purpose flour unbleached
- 2 teaspoons baking powder
- 1 teaspoon freshly ground nutmeg
- 1/2 teaspoon baking soda
- 1/3 cup Vermont maple syrup
- 1-1/2 cups confectioner's sugar, sifted
Preheat the oven to 350° F. Line a large baking sheet with parchment paper.
Beat together the softened butter and sugar for 5 minutes until they are light and fluffy. With the mixer running add in the whisked eggs and mix to combine them. Mix in the orange juice and then the sour cream, until the batter is smooth.
In a large bowl, whisk together the flour, baking powder, nutmeg and baking soda. Add this dry mixture to the batter in two or three additions, mixing after each addition to incorporate it. The batter will be thick and sticky.
Use a 1-1/2 tablespoon sized scoop to drop mounds of the batter onto the prepared baking sheet, about two inches apart. If you don't have a scoop do rounded tablespoons of batter. *Note: keep the rest of the batter waiting in the fridge between bakes. If the batter gets too warm the texture of the cookies will be affected. Bake the cookies for about 18 minutes until they are set and beginning to lightly brown around the edges. The cookies should only spread a little if at all. Allow the cookies to cool completely.
Use a mixer to combine the maple syrup and the confectioner's sugar until the mixture is smooth. Dip the tops of the cooled cookies into the glaze, or use a spoon to drizzle it over the tops, and then place them on a cooling rack. Allow the cookies to rest until the glaze has set: about 30 minutes.
Makes about 40 cookies. Store the cookies in a sealed container for up to 3 days.
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