“These are my favorite cookies that I have loved since I was a child! I can remember snitching these cookies off the Christmas trays before any others! This recipe was passed down to me from my great aunts who were mennonite. I make them with different colored frosting for every holiday. They aren't super sweet, whick balances out the sweetness of the homemade icing. They are soft and even better the next day after the icing sinks in a little bit. Depending on how much frosting you like, you may wish to make 1 1/2 times the original icing recipe to adequately frost the whole batch of cookies. They also freeze well.”
READY IN:
25mins
YIELD:
24-30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cookies:.
  2. Preheat oven to 350 degrees.
  3. Cream together butter and sugar. Add eggs and mix, then melted chocolate.
  4. Blend sour cream and vanilla in a small bowl. In another bowl, sift or thoroughly mix dry ingredients.
  5. Alternate adding the sour cream blend and the dry ingredients to the mixture and mix until blended.
  6. Drop by tablespoons on greased cookie sheets.
  7. Bake at 350 degrees for approximately 10 minutes.
  8. Frosting:.
  9. In a medium bowl, mix powdered sugar and butter with electric mixer on low speed or with a spoon.
  10. Stir in vanilla and 1 Tbsp milk. Gradually beat in just enough remaining milk to make frosting smooth and spreadable.
  11. Add a few drops of food coloring until desired color is reached.

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