Banny's Southern Cream Cookies Recipe -
Banny's Southern Cream Cookies Recipe

Banny's Southern Cream Cookies

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"These cookies travel and freeze well."

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Ingredients Edit and Save

Original recipe makes 4 to 5 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
  2. Cream the shortening with 2 cups of the white sugar until light and fluffy. Beat in the eggs, vanilla and sour cream; mixing well.
  3. Stir in the flour, salt, baking powder and baking soda into the shortening mixture to make a stiff dough. Add the chopped black walnuts.
  4. Drop teaspoonfuls of dough onto the prepared baking sheets. Mix the 3 tablespoons with the ground cinnamon. Grease the bottom of a small glass. Dip it into the cinnamon-sugar mixture and gently press the cookies to flatten the balls of dough slightly.
  5. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes or until centers are done.
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Reviews More Reviews

May 19, 2003

Tastes a lot like snickerdoodles, with a twist. I, too, rolled them in the sugar/cinnamon mix. Very tasty, with a nice texture. (sour cream taste not apparent)

Apr 05, 2007

I like how this cookie stayed so soft, puffy, and moist. The dough is super versatile. I left out the walnuts and made small rounded teaspoon sized cookies with cinnamon on top as snickerdoodles, and then also baked a batch of larger rounded-Tablespoon sized cookies, which made amazing big,thick, fluffy, soft sugar cookies just perfect for icing. The kids loved these.


10 Ratings

May 19, 2003

Easy to make very moist. Found it easier to roll balls in sugar with cinnamon than to use a small glass.

Oct 14, 2010

This is one of my favorite cookies of all time! It is not too sweet - a perfect coffee/tea cookie. The only thing I do differently from the recipe is substitute pecans for the black walnuts, but that's just because I prefer pecans. This is also an extremely versatile cookie dough - experiment with different nuts, currants, dates, chocolate, whatever.

Sep 09, 2009

My family loves these cookies! I make them when the weather gets cool and they are usually eaten within a few days. I use pecans or walnuts. But pine nuts will be the next batch.

Aug 18, 2009

I used butter and they turned out almost like a mini-scone. Really yummy, and not too too sweet. I made a quick icing from confectioners sugar and fresh lemon juice and drizzled it over them for a little "kick." I think I may add dried fruit to the next batch I cook up. Thanks!

Apr 15, 2011

I used all butter in place of shortening. These really are the most soft and pillow-y cookies ever. I think they'd be good with some spices in the dough, in addition to the cinnamon and sugar on top.

Oct 13, 2009

These are a little to bland as is so I added chocolate chips and skipped the cinnamon-sugar step (although I'm sure that would be good too). They were THE BEST chocolate chip cookies I've ever had!


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  • Calories
  • 128 kcal
  • 6%
  • Carbohydrates
  • 15.8 g
  • 5%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 6.4 g
  • 10%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 79 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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