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Banny's Southern Cream Cookies

Banny's Southern Cream Cookies

"These cookies travel and freeze well."
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servings 128 cals
Serving size has been adjusted!
Original recipe yields 60 servings


  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 79 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 9
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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)

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...

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

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, b...

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.

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 f...

These were very moist but seemed a little bland to me. In the right setting, however, with coffee it might be just right.

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 ...

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 h...

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