I’ve been asking for this sugar cookie recipe for years. It comes from my neighbor’s mother who visits here a few times a year with a car load of her legendary old fashioned sour cream sugar cookies, usually decorated with icing or white chocolate. We all wait for the cookies like little kids. As soon as she arrives, everyone rushes to the cookies.
They are just the right flavor, texture and softness, almost a cake like cookie, perfect for frosting. She has changed her version over the years and now uses white chocolate to hold the sprinkles. Either way, they are a childhood memory.
I happened to get the recipe right in time for Valentine’s Day and just to be a little corny and little nutty, I put a spin on this old sour cream fashioned sugar cookie and topped it with pink candy corn and peanuts.
It’s the perfect sweet, salty, chewy, crunchy bite. This version is super easy as there is no need for frosting. The candy corn brings the sweetness and is topped on the cookie before baking along with the peanuts and few sprinkles.
The taste is surprising. It’s not the normal sugar cookie which doesn’t usually have anything salty topping it.
I found the candy corn at Tuesday Morning and the sprinkled at the dollar section of Target. Super easy to decorate and the result is beautiful.
I wondered how they would go over . The cookie crowd around here loved them.
I got a little carried away with hearts this week. Stay tuned for heart shaped love biscuits with chocolate gravy, heart shaped dark chocolate sugar cookies with sea salt and heart shaped ice cream sandwiches.
Seven days left until Valentine’s Day. Do you have your Valentine’s ready?
- 4 cups flour, plus extra for rolling out
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sugar
- 1 cup butter
- 1 teaspoon vanilla
- 1 cup full fat sour cream
- 3 eggs
- ½ cup candy corn, sprinkles, ½ cup chopped peanuts
- Cookie cutters
- Sift together flour, baking powder, baking soda, salt. Set aside.
- Cream butter and sugar together. Add eggs. Add sour cream. Mix well. Mix in vanilla.
- Add in dry ingredients.
- Divide dough into four pieces and wrap each in plastic.
- Chill thoroughly. Dough will be soft and hard to handle.
- Roll out each section of dough at a time, while keeping the remaining pieces of dough in refrigerator.
- Chop candy corn and peanuts.
- Roll dough out using some flour, so dough doesn’t stick.
- Cut into shapes. Decorate.
- Bake at 350 for 8-10 minutes. Do not brown.