It’s no secret that I don’t bake.

This is what happens when I do.

Please tell me thats normal. This neat freak was in a slight panic.

And even though I’ve got one of those handy dough scoopers, my cookies still aren’t uniform or in a row. What is wrong with me?!

When Rachel from The Avid Appetite decided to host a cookie swap, I had purpose and I had to bake! Check out the other goodies here: Virtual Cookie Swap Party! 

Thankfully, even though they weren’t uniform on the pan, these sour cream cookies still turned out. (Baking success!) They are a cakey cookie, and while I thought they’d be perfect with a smear of buttercream or chocolate frosting, the Taster was all about the plain vanilla flavor.

The recipe comes from my beloved Congressional Club Recipe book and is straight from North Dakota. (More to come on this book.) I’m not sure if this recipe is a classic, retro or what, but it definitely has a sugar cookie vibe.

Sour Cream Cookies

by Emily Dingmann (Mrs. John M Baer)

Prep Time: 5 min

Cook Time: 30 min

Keywords: dessert Christmas cookie

Vanilla, cakey textured cookies. A favorite with kids!

Ingredients (about 40 cookies)

  • 1 cup butter
  • 2 cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 4 cups flour
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp baking soda


Pre-heat oven to 400 degrees.

Cream butter and sugar.

Add eggs well beaten and one teaspoon soda in one tablespoon hot water.

Mix one rounded teaspoon baking powder with four cups sifted flour.

Add to dough with one cup sour cream.

Bake 12 to 15 minutes.

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If you are the sort of baker who has sprinkles and fun decorations, you could easily jazz them up a bit for the holidays, but clearly I’m not. :)

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