This is a cake-like, moist cookie almost like the cookies we used to make with store-bought cake mixes. Except for the frosting, there are no flavors or spices-just brown sugar and butter which is a great combination.
Consider this a base recipe. If you choose, you can add vanilla, cinnamon or other spices or flavors. This is also a good cookie with nuts, chocolate chips, or cinnamon chips.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup butter
- 2 cups brown sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup sour cream
- Sour cream frosting (recipe follows)
Preheat the oven to 375 degrees.
- In a medium bowl, whisk the flour, baking soda, and baking powder together.
- In another bowl, cream the butter with the brown sugar and salt. Add the eggs, one at time, beating after each.
- Add the dry ingredients alternately with the sour cream, starting and ending with the dry ingredients. Beat after each addition.
- Drop the dough by spoonful onto an ungreased baking sheet. Bake for 8 to 10 minutes or until the edges are browned. Remove to a wire rack to cool. Frost after they have cooled completely using the following recipe.
Baker’s note: These cookies are neater and bake more evenly when they are all the same size. We used a one-ounce (1 1/2-inch diameter) spring loaded cookie scoop to make each cookie the same size.
Sour Cream Frosting
To make the sour cream frosting, cream 1/4 cup sour cream and two tablespoons butter. Add one teaspoon vanilla. Beat in 2 cups of powder sugar, a little at time, adding just enough milk-a spoonful at a time-to bring the frosting to spreading consistency. Tint with food coloring if desired.