Let’s be honest here. You, like me, looked at this recipe and thought to yourself, “That sounds like a cookie I would find at a church bizarre or rummage sale,” AND YOU WOULD BE RIGHT. This came straight out of my Mom’s choose your own adventure First Congregational Church cookbook from 1974. Those church ladies really knew how to stir things up!
There were two different recipes for Sour Cream Cookies. One had chocolate chips, the other cinnamon…..I think you know where we are going with this. See you in the snickerdoodles, cinnamon, we have places to go!
Put your softened shortening and sugars in the mixing bowl and mix until blended, whipping it up a bit at the end.
Add eggs, sour cream, and vanilla and whip it good. (but not too much. This is NOT 50 Shades of Cookies.)
Stir in flour, soda, and salt until blended. Add chips and fold them in nicely with a spatula or spoon.
Cover the bowl and put it all in the fridge for an hour. This will keep the cookies a nice stacked shape when baked. If the batter gets too warm, you will have flat, puddle cookies and that is no bueno.
After an hour, take the batter out of the fridge and put tablespoon sized dollops on your cookie sheet, then return the bowl to the fridge. Bake your cookies at 375 degrees for 10-12 minutes. Mine ended up being more of a 12-14 minute cookie, because that’s what my oven wanted.
Take your bowl out of the fridge and set up your next sheet, return bowl to fridge, and repeat until done.
These cookies are soft and pretty. They are not sour, nor too sweet and the demure flavor of the cookie takes the hand of the semi-sweetness of the chip and it is quite obvious that they make a darling couple. I would quite happily gobble these up with a morning cup of coffee and not spin out from too much sugar. I can just picture my 8 year old self walking up to the church bizarre table with all of the amazing desserts and jellos and cakes and cookies and seeing this one beckon me. Asking what it was called, I would try not to screw up my face in disbelief and reach for the snickerdoodle…but what else would you expect from an 8 year old? Of course, my 41 year old self shoves that punk 8 year old to the side and gobbles up as many Sour Cream Cookies as she can get her hands on. True story.
Sour Cream Cookies
- 1/2 c. soft shortening
- 1 c. brown sugar
- 1/2 c. white sugar
- 2 eggs
- 1 c. sour cream
- 1 tsp. vanilla
- 2 3/4 c. flour
- 1/2 tsp. soda
- 1 tsp. salt
- 12 oz. chocolate chips
- Mix the shortening and sugars until slightly fluffy.
- Add the eggs, sour cream and vanilla. Blend.
- Stir in flour, soda, and salt.
- Add chocolate chips and chill 1 hour.
- Bake at 375 degrees for 10 to 12 minutes.
- Do not over bake. The tops will be a very light tan when done.