12 Days of Cookies: Shortcut Sour Cream Coffee Cake Cookies

12 Days of Cookies: Shortcut Sour Cream Coffee Cake Cookies

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I'm so sad to say this is Day 12! I love this series. During my testing this year I went through more butter, sugar and flour than you could possibly imagine – at one point I was going through it so quickly I had to start storing the packages in my garage! (My very, very cold garage.)

My neighbors and family also love this series. They are my willing taste testers all year long. They know me so well it's no big deal to tell me they don't like something, or that it's just okay. One of my sweet neighbors is not a baker. She asked me to include something easy that she could make, but not something that looked like she took some help from the store.

I came up with these, which start with a packaged sugar cookie mix, but you would never know. The addition of the sour cream makes them more like those soft Lofthouse frosted sugar cookies you can buy in the bakery section of the grocery store. Topped with a brown sugar-cinnamon streusel and glaze, these are a delicious coffee cake in cookie form.

Easy. Pretty. Delicious. It doesn't get much better than that, right?

Sour Cream Coffee Cake Cookies

1 package Betty Crocker sugar cookie mix
1 egg
1/4 cup softened unsalted butter
1/4 cup sour cream

1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon ground cinnamon
1/4 cup softened unsalted butter

1/2 cup brown sugar
1/2 teaspoon vanilla
2 teaspoons water

Make the cookies according to the package with the egg, but instead of using a whole stick of butter, substitute half of the butter for sour cream. Drop dough by level tablespoons onto a silpat or parchment lined cookie sheet. Roll into balls with your hands. Chill rounded balls for at least one hour. (I stick mine on the porch.) Do not skip this chilling step – it keeps the cookies from going flat.

Combine streusel ingredients and cut with two forks until crumbly.

Preheat oven to 350 degrees. Bake chilled cookies for six minutes. Remove from oven and use the back of a teaspoon to lightly press indentations in the center of each cookie. Fill each indentation with streusel. Be liberal, really spoon it in and push down slightly, then sprinkle a bit more on top. Place back in the oven for another 4-6 minutes or until cookies are set. These cookies don't brown much, so don't leave in too long waiting for golden edges.

Once the cookies are done, let them cool on the baking sheet for 10 minutes. Combine glaze ingredients in a small bowl. Glaze should be thick enough to drizzle with a spoon.

Drizzle glaze over cookies and let sit for another ten minutes. Remove to a cooling rack.

Makes 2 dozen.

Adapted from Oh Bite It!

Looking for more cookies? Find Lindsay's Holiday Cookie Countdown at Sugar Mama.

Opinions expressed by parent contributors are their own.

Watch the video: How to make very soft sour cream pound cake (January 2023).

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