Best Sour Cream Date Cookies With Browned Butter Frosting Recipes

FROSTED DATE CREAMS

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, beat 1/4 cup butter, the brown sugar, sour cream, 1/2 teaspoon vanilla and the egg with spoon. Stir in flour, baking soda and baking powder. Stir in dates and nuts.
• Drop dough by teaspoonfuls onto cookie sheet. Bake about 10 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool completely, about 1 hour.
• Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over low heat. Stir in powdered sugar and 1 teaspoon vanilla until blended. Stir in water, 1 tablespoon at a time, until frosting is smooth and spreadable. Spread cooled cookies with Vanilla Frosting.

OLD FASHIONED SOUR CREAM COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and creamy. You can use a stand mixer fitted with a paddle attachment or a large bowl and electric hand mixer.
• Add the sour cream, eggs, and vanilla. Beat well, stopping to scrape the bottom and sides of your bowl, to incorporate ingredients until smooth.
• Add the flour, baking soda, baking powder, and salt and beat on low until dry ingredients are combined.
• The dough will be very soft and this is what we're looking for. Refrigerate overnight.
• Preheat oven to 350°F. Portion cookies using a tablespoon or cookie scoop. Portion cookies and roll into a ball between hands. Add cookie balls to a greased baking sheet.
• Bake for 11-12 minutes until the center is set and the edges are just starting to turn a light golden brown.
• Cream the butter in a large bowl using a stand mixer with a paddle attachment or a hand mixer.
• Add the powdered sugar and mix on low-speed until all of the sugar is combined.
• Add in milk, 1 Tbsp at a time and vanilla extract to reach desired consistency.

OLD FASHIONED SOUR CREAM DROP COOKIES WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 400 degrees.
• Prepare cookie sheet with cooking spray, a silicone mat or parchment paper. Set aside.
• With a hand mixer or in a stand mixer, cream together the shortening and sugar for one minute.
• Add eggs, sour cream and vanilla. Mix until blended in.
• Add flour, baking powder, baking soda and salt. Mix until incorporated, but do not over mix.
• Cover and refrigerate for at least one hour or as long as overnight.
• Use a cookie scoop to drop cookies 2 inches apart onto the prepared cookie sheets.
• Bake at 400 degrees for 8-10 minutes or until edges are lightly browned.
• Remove from cookie sheet and cool on wire cooling racks.
• FROSTING DIRECTIONS
• Place butter in a small sauce pan and cook over medium heat until melted and browned. Careful not to over brown. You want to see little brown specs on the bottom of your pan. Remove from heat.
• Whisk in first the vanilla and then powdered sugar.
• If frosting is very thick or flaky, add 1-2 tbsp VERY hot water for a smoother consistency.
• Frost cookies. You can frost them while they are still slightly warm.

FROSTED BROWN SUGAR COOKIES

Steps:

• In a small bowl, cream butter and brown sugar. Beat in egg and sour cream; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small saucepan, melt butter over low heat; add brown sugar. Cook and stir for 2 minutes. Gradually add the milk. Bring to a boil, stirring constantly. Remove from the heat. Stir in confectioners' sugar. Cool for 20-30 minutes. Frost cooled cookies.

SOUR CREAM COOKIES WITH BROWN BUTTER FROSTING RECIPE

Steps:

• 1. Cream butter and brown sugar; add eggs, one at a time, beating well after each addition; add vanilla. 2. Sift dry indredients together and add alternating with sour cream to creamed mixture. 3. Drop by teaspoonfuls onto greased cookie sheet. 4. Bake at 350 for about 12 minutes. (I do 7 or 8). 5. Cool and frost. 6. Frost with Brown Butter Frosting. Brown 3 tablespoons butter, add 1 1/2 cups sifted powdered sugar, 1 Tablespoon milk, and 1/2 tsp. vanilla. Beat until smooth. Be careful not to brown the butter in the frosting too much. :)

SOUR CREAM COOKIES W/ BURNT BUTTER ICING

Steps:

• Mix together:.
• Shortening, granular sugar & eggs.
• Stir in:.
• Sour cream and vanilla.
• Sift together & stir in: (an electric mixer may be used).
• Flour, soda, baing powder and salt until well mixed.
• Chill in refridgerator for at least 1 hour.
• Drop rounded spoonfuls about 2" apart on parchment paper lined cookie sheets (trust me, this is crucial) Bake in preheated oven at 400 degrees for 8-10 minutes or, when touched lightly with finger, almost no imprint remains.
• Icing: (Icing lovers may want to double, I recomend it!).
• While cookies are cooling, melt butter and boil until golden brown, but not dark brown!
• Remove from stovetop.
• Blend in powdered sugar gradually.
• Stir in vanilla and 1-2 tbsp of hot tap water until icing is smooth and creamy looking. Spread on cookies with butter knife.
• **You may want to use different food colorings to suit the holiday/occation**.

LOLLY'S SOUR CREAM DATE COOKIES

Steps:

• Cream butter and sugar until light and fluffy.
• Blend in eggs, sour cream and vanilla.
• Combine flour, salt, baking soda and nutmeg, mixing well. Stir into creamed mixture. Gently stir in dates and nuts.
• Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown.
• Cool 5 minute then remove from cookie sheet.

SOUR CREAM FROSTING

Steps:

• In a medium bowl, mix together the butter, sour cream, vanilla, lemon juice and salt. Stir in confectioners' sugar, and beat with an electric mixer until smooth.

ICING FOR SOUR CREAM COOKIES

Steps:

• Mix butter, powdered sugar and vanilla together. Add teaspoons of hot water until you reach your desired consistency for spreadable icing.
• Spread icing over the Sour Cream Cookies.