This is light, soft cookie, flavored with vanilla, and topped with a fluffy icing. Pretty just as they are, or decorated for special occasions and holidays.

Advertisement

Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla, then the sour cream. Sift together the flour, baking powder, salt and baking soda, stir into the creamed mixture. Cover and chill for at least 1 hour.

    Advertisement
  • Preheat oven to 350 degrees F (175 degrees C).

  • Drop cookies by heaping teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Frost the flat side with icing when cool.

  • To make the icing, combine the shortening, milk, egg whites, 1/4 cup of flour, vanilla and confectioners' sugar in a medium bowl. Mix on the high speed of an electric mixer until fluffy. The longer you mix, the fluffier it will be.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

128 calories; 6 g total fat; 12 mg cholesterol; 52 mg sodium. 17.6 g carbohydrates; 1.1 g protein; Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/24/2007
These were a lot like those store bought cookies you can get at any grocery store with the thick frosting on top. The flavor of the cookie was pretty plain so I added vanilla and almond extracts to the dough as well as to the frosting and it gave it a nicer flavor. It actually made exactly 60 cookies and I halved the icing and had the perfect amount to frost all 60 with none to spare. Not a half bad cookie if sugar cookies are your thing. Read More
(19)

Most helpful critical review

Rating: 2 stars
12/03/2003
I put these cookies in a rubbermaid container and they got very sticky within an hour or so. Also if the cookies come out out rounded on top so when you go to flip and frost the cookies like the recipe says they teeter-tooter back and forth which is a real pain. Read More
(23)
32 Ratings
  • 5 star values: 15
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
03/24/2007
These were a lot like those store bought cookies you can get at any grocery store with the thick frosting on top. The flavor of the cookie was pretty plain so I added vanilla and almond extracts to the dough as well as to the frosting and it gave it a nicer flavor. It actually made exactly 60 cookies and I halved the icing and had the perfect amount to frost all 60 with none to spare. Not a half bad cookie if sugar cookies are your thing. Read More
(19)
Rating: 2 stars
12/03/2003
I put these cookies in a rubbermaid container and they got very sticky within an hour or so. Also if the cookies come out out rounded on top so when you go to flip and frost the cookies like the recipe says they teeter-tooter back and forth which is a real pain. Read More
(23)
Rating: 4 stars
03/24/2007
These were a lot like those store bought cookies you can get at any grocery store with the thick frosting on top. The flavor of the cookie was pretty plain so I added vanilla and almond extracts to the dough as well as to the frosting and it gave it a nicer flavor. It actually made exactly 60 cookies and I halved the icing and had the perfect amount to frost all 60 with none to spare. Not a half bad cookie if sugar cookies are your thing. Read More
(19)
Advertisement
Rating: 5 stars
12/03/2003
THESE COOKIES ARE GREAT!! THEY ARE SO SOFT AND FLAVORFUL. I USED A BUTTERCREAM FROSTING INSTEAD-I DON'T LIKE TO USE UNCOOKED EGG PRODUCTS. ANYWAY GREAT COOKIE!! Read More
(10)
Rating: 5 stars
12/15/2007
Delicious super soft and so easy to make! I love this recipe! Read More
(9)
Rating: 4 stars
02/18/2010
I really like these cookies. I followed the recipe except used 1/2 teaspoon vanilla extract and about 3/4 teaspoon almond extract. The flavor was very good but they do need frosting to seem "complete"- I just used a can of frosting. These cookies are reminiscent of dense cupcakes. They're quite soft but not chewy like a chocolate chip cookie. Mine turned out very tall and rounded I may try to bake them without refrigerating the dough next time because my fiance thought they were too thick. I really like this recipe though and I can see myself making it many many times. Read More
(9)
Advertisement
Rating: 5 stars
03/15/2005
I love this recipe! The cookies turned out great. The only thing that I did different was to flatten the cookies slightly before baking them. It is my new favorite cookie recipe and I will be making them over and over! Read More
(9)
Rating: 4 stars
12/31/2009
I was a little disappointed in the amount of time and energy that went into these cookies yet I give them a 4 for taste. Read More
(7)
Rating: 5 stars
06/10/2009
Soft chewy and delicious. Read More
(7)
Rating: 5 stars
12/03/2003
Excellent cookies! Similar to a roll out cookie my grandma use to make. LOVE this frosting! Read More
(6)