Wednesday Cookies

Wednesday Cookies

31

"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."
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Ingredients

servings 128 cals
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Original recipe yields 60 servings

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Nutrition

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 12 mg
  • 4%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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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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Directions

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  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. 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.
  4. 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.

Reviews

31
  1. 32 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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...

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!!

Delicious, super soft, and so easy to make! I love this recipe!

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 "...

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 ma...

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.

I am hoping to give these a new identity as a cobbler crust. I baked about 18 of them and they are a disappointment. They're little sweet buttermilk biscuit-like things. Don't go there. It's a w...

I made these cookies yesterday and they are ALL GONE today. Very good. I would just suggest to grease the cookie sheet because these cookies stick.