Entertaining requires keeping plenty of refreshments on hand to ensure guests maintain their holiday spirit. Dessert is no stranger to the season, with office break rooms, dining tables and buffet stations brimming with sweet treats to tempt celebrants’ palates. Everyone should have a go-to dessert to bring along to a holiday party or to offer guests when hosting their own fêtes. Cookies are a standard due to their versatility and portability.
Festive “Sour Cream Cookies” provide all the holiday feels and can be customized in colour to reflect celebrations of Christmas, Chanukah, Kwanzaa, or New Year’s. Bake up a batch, courtesy of “Live Well Bake Cookies” (Rock Point) by Danielle Rye.
Sour Cream Cookies
Makes 22 cookies
1 1⁄2 cups all-purpose flour, spooned and levelled
1 teaspoon baking powder
1⁄4 teaspoon salt
1⁄2 cup (1 stick) unsalted butter, softened
3⁄4 cup granulated sugar
1 large egg, at room temperature
1 1⁄2 teaspoons pure vanilla extract
1⁄2 cup sour cream, at room temperature
Vanilla Buttercream Frosting
1⁄2 cup (1 stick) unsalted butter, softened
1 1⁄2 cups powdered sugar
1 tablespoon heavy whipping cream or milk
1 teaspoon pure vanilla extract
Gel food colouring (optional)
Instructions:
1. To make the cookies: Preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder and salt until well combined. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and granulated sugar together for 1 to 2 minutes, or until well combined.
4. Mix in the egg and vanilla extract until fully combined, making sure to stop and scrape down the sides of the bowl as needed.
5. Mix in the dry ingredients in two additions, alternating with the sour cream. Make sure to mix in each addition until just combined and be careful not to over mix the batter.
6. Using a 11⁄2-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
7. Bake for 14 to 16 minutes, or until the tops of the cookies are set and spring back when touched lightly. Remove from the oven and allow to cool on the baking sheets for 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
8. To make the vanilla buttercream frosting: In the bowl of a stand mixer fitted with the whisk attachment or in a large mixing bowl using a handheld mixer, beat the butter for 1 to 2 minutes, or until smooth. Add the powdered sugar, 1⁄2 cup at a time, mixing in each addition until well combined.
9. Add the heavy whipping cream, vanilla extract, and gel food colouring (if using), and continue mixing until fully combined.
10. Once the cookies have cooled completely, spread the frosting on top of the cookies.
11. Store the cookies in an airtight container at room temperature or in the refrigerator for up to 4 days.
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