The Sour Cream Cookie recipe this is based off of, is probably the first cookie I REALLY remember helping to make. My favorite part was running my finger under the cooling rack and picking up all the glaze that had landed on the newspaper underneath it. Ahhh……I probably didn’t even NEED to eat a cookie by the time I was done doing that! At least now I can do that without getting a major blood sugar spike-and-crash. 🙂
This recipe was inspired by a good old classic family favorite recipe, given to my mom by one of my aunts. The original was misplaced, and we made a few variations through the years, never finding the original, stained, & much-loved index card of the original recipe. I did finally come across one that was just as good as hers, so I’ve stuck with that one…until now!
I’ve trimmified this favorite family recipe and named it in honor of my aunt, because without her, I wouldn’t have this recipe to share with you all!
It really is a family favorite, because once upon a time several years ago, I made a triple batch, I believe of these cookie (white flour & sugar filled ones!) which yielded about 12 dozen LARGE cookies….they were GONE within 2 days.
Aunt Mary Jo’s Sour Cream Cookies
- 1 ½ cups THM baking blend
- ½ cup Oat Fiber (the THM brand is the best one I’ve used.)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 grates whole nutmeg (grated using a microplane zester) or 1/2 t. ground nutmeg
WET INGREDIENTS & SWEETENER
- 1 cup butter, melted
- 1 cup Gentle Sweet (or other approved on-plan sweetener)
- 2 whole eggs
- 2 egg yolks
- 1 teaspoon pure vanilla extract
- 1 cup sour cream or greek yogurt
- 1 ⅔ cups Swerve confectioners style sugar (or other approved on plan sweetener, powdered in blender or coffee grinder)
- ½ cup water
- ¾ teaspoon pure vanilla extract
- 1 pinch salt
CINNAMON “SUGAR”, Optional
- 2 Tablespoons ground cinnamon
- ⅔ cup Gentle Sweet (or other approved, on plan sweetener)
- Preheat oven to 350°.
- Line cookie sheet with parchment paper or grease well using butter or grease of your choice.
- Whisk together dry ingredients and set aside.
- Melt butter. Add remaining ingredients.
- Using stand mixer fitted with paddle, beat mixture on medium speed for 1 minute.Add dry ingredients and mix for 1 minute, scraping bowl down as needed.
- Using a #30 cookie scoop (or a 1 Tablespoon measuring spoon), scoop dough onto parchment lined sheet pans, 15 to a sheet.
- If using cinnamon “sugar”, sprinkle over tops of cookies before baking. If using glaze, proceed to the next step.
- Bake for 11 minutes, rotating pans halfway through baking time.
- Remove from sheet pan to cooling rack and let cool.
If using Glaze option:
- Whisk together glaze ingredients until smooth.
- Once cookies are completely cool, dip top of cookies in glaze, and place back on cooling rack (with parchment paper or newspaper placed under rack to catch the drip of glaze), until glaze is dried.
- Once dry, place in container and store covered.
If using Cinnamon “Sugar” option:
- Whisk together ground cinnamon & gentle sweet. Sprinkle over tops of cookies BEFORE baking.