Your Cookies

1. Step 1

   For this step you'll need:

   • 2 1/4 cup (338g) All Purpose Flour
   • 1 tsp Baking Powder
   • 1/2 tsp Baking Soda
   • 1/2 tsp Salt

   Preheat your oven to 350˚F (175˚C). In a medium bowl, add your Flour, Baking Powder, Baking Soda, Salt and mix them together. Set aside for now.

   

2. Step 2

   For this step you'll need:

   • 1/2 cup (100g) Shortening
   • 1 Egg
   • 1 tsp Vanilla Extract
   • 1/2 cup (125g) Sour Cream
   • Mixer (optional) 

   In your main mixing bowl, add your Shortening, Egg, Vanilla Extract, Sour Cream together and mix. Having a Mixer is optional for this recipe as this cookie dough can be mixed by hand with a spatula.

   

3. Step 3

   For this step you'll need:

   • 3/4 cup (155g) White Sugar

   In your main mixing bowl, add your white sugar and continue mixing. 

   

4. Step 4

   For this step you'll need:

   • 4 Premixed Dry Ingredients From Step 1

   Add your 4 premixed dry ingredients (flour, baking powder, baking soda, salt) into the your main mixing bowl, 1/2 cup at a time and mix in between. If you add it all at once, you will get blasted with flour to the face! :-)

   

5. Step 5

   For this step you'll need:

   • Rolling Pin

   Rub some flour on a clean surface and place your dough on the floured surface. Rub some flour on your Rolling Pin. The flour will stop the dough from sticking to your rolling pin and the table. Roll out the dough to about 1/2” thick. This dough is very sticky and is a little tricky to roll out. Don't be afraid to use a lot of flour to assist you. :-)

   

6. Step 6

   For this step you'll need:

   • Circle Cookie Cutters
   • Parchment Paper

   Since this cookie dough is sticky, I’d recommend using a very simple cookie cutter shape like a circle as it is easier to pick up when cut. When cut, remove the cookies and place them on your cookie sheet that has a sheet of parchment paper on it. Then, roll up the left over dough into a ball, re-flour the surface and repeat steps 5 and 6. These cookies don't spread at all when they're baking. I found that eleven 3" (7.5cm) circle cookies fit comfortably on my 17" baking tray.

   

7. Step 7

   For this step you'll need:

   • Your Oven :-)

   Bake your cookies for about 10 minutes in your preheated oven 350˚F (175˚C). 

   

8. Step 8

   For this step you'll need:

   • Cooling Rack (optional)

   Because of their pale complexions, these cookies can look under baked when you pull them out of the oven. But trust me, 10 minutes is plenty of time. The corner cookie in the image below shows the back side being cooked through. Let your cookies cool completely on a Cooling Rack or another heat resistant surface.

   

9. Step 9

   For this step you'll need:

   • 1/2 cup (115g) Butter
   • 1/2 cup (60g) Powdered Sugar
   • 1 tsp Vanilla Extract
   • 2 Tbls Milk
   • Mixer (or hand mixer)

   Now, we are going to make your buttercream icing. To do this, clean and dry your main mixing bowl. Then, add your Butter, Powdered Sugar, Vanilla Extract, Milk (or Your Favorite Substitute) together and mix. Having a Mixer or a hand mixer is needed for this recipe as butter cream is a little tiresome to be mixed by hand. Mix your buttercream until light and fluffy. About 3-5 minutes. 

   

10. The Best Part!

    For this step you'll need:

    • Sprinkles
    • Your Appetite :-)

    When your cookies are completely cooled, go ahead and ice them with your delicious homemade buttercream. You can also add some Sprinkles on your cookies to create a little bit of pizazz and extra sweetness. Once done, feel free to indulge in these super soft cookies that have a pleasant sour and sweet one, two punch combo. :-) I hope you like it!