The cookie gnomes were at it again this year. I made three batches of these cookies (translation: 108 cookies) and out of those I only got to eat a small handful. Every time I turned around the cookie canister was empty again. Ok, so this year I probably shouldn't blame the cookie gnomes, but rather the toddler with a sweet tooth (he's so much like his mama!) Every time I turned around I noticed he was munching on what I had wrongfully assumed were his bell pepper slices. It wasn't until later I would find the cookie crumb trail he left from the kitchen to my bed, where he was sneaking off to eat his ill gotten gains.
I've raised a sneaky kid, that is for sure, but at least the kid has good taste. These cookies, which are a modified version of my grandmother's sour cream sugar cookies, are absolutely delicious. They're slightly crisp on the outside, nice and chewy on the inside, and pretty much everything you would ever want in a cookie. This year I decided to send these beauties out during the Great Food Blogger Cookies Swap hosted by Julie from The Little Kitchen and Lindsay from Love and Olive Oil. This is my second year participating in the swap which is partnered with Cookies for Kids' Cancer to raise money to fund new therapies used in the fight against pediatric cancer. As part of the swap I sent out cookies to Garlic + Zest, CopyKat Recipes, and The Greek Glutton. In return these lovely ladies sent me cookies:
Brown Butter Chocolate Butterscotch Cranberry Cookies from Steph's Bite by Bite
Whole Wheat Sugar Cookies Dipped in Chocolate & Crushed Peppermint Cookies from Omeletta
Brown Butter Brown Sugar Cookies from That Susan Williams
So many sugar cookies! It almost made up for the cookie gnome running off with all of mine... almost.
Vanilla Sugar Cookies
makes 3 dozen cookies
1½ cups vanilla sugar
1 cup unsalted butter
2 large eggs
3 Tablespoons sour cream
½ teaspoon lemon extract
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup vanilla sugar or colored sanding sugar (for rolling)
- Before you begin you'll need to make 2 cups of vanilla sugar (keep in mind it won't be ready to use for at least two weeks.) You can also purchase it pre-made from Penzeys, but it's very expensive.
- In a large bowl, cream together butter and vanilla sugar until fluffy. With the mixer still running slowly add in eggs, sour cream, and lemon extract. Add flour, baking soda, and salt; stir until well combined. The dough should be dense and sticky.
- Preheat oven to 400°F. Shape dough into balls and roll in colored sanding sugar, vanilla sugar, or a mixture of both. Press balls flat with the palm of you hand and place on a parchment lined baking sheet.
- Bake in a preheated oven for 9 - 11 minutes, or until cookies are a very light golden brown.
If you don't have unsalted butter, use can omit the salt and use salted butter without any issue.