This post for Glazed Sour Cream Cookies is sponsored by Hiland Dairy but the content and opinions expressed here are my own.
GLAZED SOUR CREAM COOKIES ARE SURE TO BECOME A FAVORITE.
The sour cream in my Glazed Sour Cream Cookies make them moist and fluffy. These are my personal favorite kind of cookie!
I do like thin and crispy or chewy cookies as well, but cake-like cookies are my ultimate favorite.
We made cut-out sugar cookies almost every year when my kids were little. This was a family activity and these are some of my most fond memories.
I had fun with every step of the process. We tried different recipes and the one that I liked best was the recipe that uses sour cream. Similar to the recipe here.
Then we would shop for our frosting and decorations. Occasionally we would make our own frosting but most years we just used the kind in the can. I would color it red and green.
We would buy candies and use other stuff like chocolate chips and fruit roll-ups to embellish our cookies.
And there were lots of sprinkles. I just love sprinkles!
The kids always had fun making the cookies with me. We have many photos of us making holiday cookies together over the years.
In fact, my most favorite picture of Lee (ever) is when he was decorating Christmas cookies. I think it was 1996.
This year I thought it would be fun to make an easier version of the sugar cookies we used to make when the kids were little.
I also wanted something that will travel well. We aren’t getting together with family this year, due to current conditions, so I am going to send gifts.
I thought it would be nice to include some of these delicious cookies.
Why should we be the only ones that get to enjoy these yummy Glazed Sour Cream Cookies?!
Right away I knew a drop cookie would be perfect!
So I have modified the cut-out cookie recipe I use to be a drop cookie that is soooo easy to make.
No rolling, no cutting out and no decorating. Just mix, drop, bake, and glaze.
I definitely wanted the cookies to have a glaze to make them taste more like the decorated cookies of years past.
And of course, there are sprinkles!
I will send the recipe for the glaze on a card, along with some powdered sugar in a bag, so that the recipients can make their own glaze if they want. All they will have to do is add heavy cream and vanilla.
We like our glaze to be thick. You could make your glaze as thick or thin as you like!
Just add more heavy cream to make it thinner or more powdered sugar to make it thicker. My recipe is a good starting point, personalize it however you like.
We also run the gamut on how we like our cookies.
Lee likes his with glaze, all of them.
I like them both ways, pretty much equally. Give me them with or without glaze and I will gobble them up!
Kimberly, our 19 year-old daughter, likes them unglazed. Not that she won’t eat them glazed, but unglazed is her preference.
When using butter, sour cream and heavy cream, all things my cookie recipe contains, I knew I could count on Hiland Dairy products to help me create the most delicious Glazed Sour Cream Cookies.
Being in The Great Plains, Hiland Dairy has the best dairy products around!
And, Hiland Dairy works with local farmers so the product goes from farm to store in about 48 hours, on average.
How cool is that?!
Some other easy holiday recipes you might like:
- Simple Peach Cranberry Crumble
- Mini Ice Cream Sandwiches
- Peach Blueberry Fluff Salad
- The Easiest Pumpkin Pie Cake Ever
- Red Velvet Milkshake
Hiland is once again giving away a year’s worth of free dairy and a Hiland-branded baking kit.
Be sure to enter to win at hilanddairy.com/holidays !
Glazed Sour Cream Cookies
For the cookies:
- 1/2 cup Hiland butter softened
- 1 1/2 cup sugar
- 2 eggs
- 1 cup Hiland sour cream
- 1 teaspoon vanilla
- 3 cups flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
For the glaze:
- 2 cups powdered sugar sifted
- 4+ teaspoons Hiland heavy cream
- 1 teaspoon vanilla
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Make the cookies:
- Preheat oven to 350°. Line rimmed baking sheets with parchment paper or spray with cooking spray.
- In a large bowl beat together Hiland butter and sugar until well combined. Add eggs and whisk until blended. Add Hiland sour cream and vanilla and continue to whisk until well combined. Add flour, salt, baking powder and baking soda and stir with a whisk until combined. Finish stirring with a rubber spatula, scraping down the sides of the bowl until all ingredients are incorporated.
- Drop by rounded teaspoonfuls onto prepared pan about 2 inches apart and bake until edges are lightly browned, about 10 - 12 minutes. Remove from pan and let cool completely on a wire rack.
Glaze the cookies:
- Stir sifted powdered sugar, Hiland heavy cream and vanilla in a small bowl until well combined. Spread onto cooled cookies.
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