Grandma Bly'S Old Fashioned Sour Cream Cookies
Grandma Bly's Old Fashioned Sour Cream Cookies are soft, flavorful treats with a hint of vanilla and tang from vinegar, perfect for family gatherings and cookie exchanges.
Ingredients
Instructions
- Cream shortening and sugar together in a large bowl.
- Add eggs and vanilla; mix well.
- In a small bowl, combine baking soda, baking powder, and salt.
- Add the dry mixture to the creamed mixture and mix thoroughly.
- In a separate bowl, pour milk and add vinegar; let stand 3 minutes.
- Alternate adding flour and sour cream to the shortening mixture, stirring well after each addition.
- Drop spoonfuls of the dough onto a slightly greased cookie sheet.
- Sprinkle cookies with decorations or colored sugar crystals.
- Bake at 350°F until edges are slightly brown, about 12 minutes.
Tips & Substitutions
For a lighter texture, consider substituting part of the shortening with unsweetened applesauce. If you want to reduce fat, you can use Greek yogurt instead of sour cream. Make sure your ingredients are at room temperature for better mixing. These cookies can also be enhanced with a sprinkle of lemon zest to brighten the flavor, similar to the refreshing taste in Sally'S Low-Fat Oatmeal Cookies.
Serving Suggestions
These sour cream cookies are delightful on their own, but they can be elevated with a cup of tea or coffee. For a fun twist, try pairing them with a scoop of vanilla ice cream for a delicious dessert. They also make a great treat alongside Deluxe Pancakes for a weekend brunch spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, place them in the refrigerator, where they can last up to two weeks. To reheat, simply pop them in a microwave for a few seconds or warm them in an oven at 300°F for about 5 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Bly'S Old Fashioned Sour Cream Cookies contains roughly 67 calories, with 1g protein, 12g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 567mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of shortening?
Yes, you can substitute butter or margarine for shortening, but keep in mind that this may slightly alter the flavor and texture. Butter will give a richer flavor, while margarine may yield a softer cookie. Ensure that whatever fat you choose is softened for easier mixing.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly browned and the centers look set but still soft. They will continue to firm up as they cool on the baking sheet. Avoid overbaking to ensure they remain tender and moist.
Can I freeze these cookies?
Absolutely! You can freeze the dough before baking or freeze the baked cookies. If freezing the dough, scoop it onto a baking sheet and freeze until solid, then transfer to a freezer bag. For baked cookies, store them in an airtight container with layers of parchment paper in between to prevent sticking. They can be frozen for up to three months.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).