Description
Delicious frosted cookies with a creamy vanilla and chocolate icing.
Ingredients
Scale
- 1/2 cup sour cream
- 3/4 cup granulated sugar
- 6 tablespoons shortening
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups flour
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups confectioners sugar
- 1–2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- pinch salt
- 1/2 cup unsalted butter (softened)
- 1 1/2 cups confectioners sugar
- 1/4 cup cocoa powder
- 1–2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat the oven to 375 degrees F. Prepare cookie sheets by lining them with parchment paper or silicone baking mats.
- Combine the sour cream, shortening, and sugar in a mixer bowl. Beat at medium speed until light and fluffy.
- Add the egg and vanilla and mix well.
- Mix flour, baking powder, baking soda, and salt in a medium bowl. Stir to mix the dry ingredients.
- Add half of the flour mixture to the creamed mixture. Beat until just combined. Then add the remaining flour mixture and beat until it is mixed in. The batter will be thinner than most cookie dough but thicker than cake batter.
- Drop about 1/4 cup of batter onto the prepared baking sheet. Use a spatula or knife to spread it into rounds about 2 1/2 to 3 inches in size. Leave space between the cookies. You will only be able to fit 3 or 4 cookies per sheet.
- Bake them in a preheated oven for 12-15 minutes. Halfway through the baking time, pull the sheets out and change the position of the sheets on the oven racks. This will help ensure they bake evenly.
- They are done when the middle is firm, and the bottoms are light brown.
- Let the cookies cool on the sheets for 5 minutes. Then move them to a wire rack to finish cooling. Don’t frost them until they are completely cool.
- Combine the softened butter, vanilla, powdered sugar, and pinch of salt in a mixing bowl. Whip it on high speed until light and creamy.
- Add the heavy cream a tablespoon at a time until the frosting reaches a spreadable consistency.
- Combine the softened butter, vanilla, powdered sugar, cocoa powder, and a pinch of salt in a mixing bowl. Whip it on high speed until it is creamy.
- Add the heavy cream a tablespoon at a time until the frosting reaches a spreadable consistency.
- To frost the cookies, flip them upside down. The frosting goes on the flat bottoms of the cookies, not the domed tops.
- Use a frosting spatula to spread half of the cookie with vanilla icing and the other half with chocolate. Most people put a thicker layer of chocolate frosting than vanilla on the cookies.
Notes
- Ensure the cookies cool completely before frosting to prevent melting.
- Adjust the thickness of frosting to your preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg