My girls remember these as the best ever cookies.
- Carbohydrate 14.0018281960317 g
- Cholesterol 29.6740878386039 mg
- Fat 9.3360104562403 g
- Fiber 0.000184027777777778 g
- Protein 0.620097187512805 g
- Saturated Fat 5.09659664216677 g
- Serving Size 1 1 Serving (38g)
- Sodium 44.8198055642487 mg
- Sugar 14.0016441682539 g
- Trans Fat 0.67437185580069 g
- Calories 140 calories
Step-by-step
- Preheat oven to 350 degrees
- Cream the sugar and the shortening together.
- Add the eggs one at a time.
- Add vanilla
- Add soda/sour cream mixture and mix.
- Add salt to flour. Mix.
- Add flour/salt mixture. Mix well.
- Spoon by tablespoons onto ungreased cookie sheet. Flatten slightly with slightly dampened cloth fastened to bottom of a glass with a rubberband.
- Bake for 14 minutes at 350 degrees.
Sour cream is the structural anchor in this style of baked good, introducing essential moisture and acidity that softens the gluten network in the flour. When baking soda reacts with that lactic acid, carbon dioxide gas releases rapidly throughout the dough, producing a characteristic tender crumb without requiring extended creaming times or chemical leaveners that leave metallic aftertastes. Understanding this chemical reaction helps explain why omitting or swapping the dairy requires deliberate adjustments to maintain the correct structural integrity.
Standard dairy ingredients can present hurdles for bakers managing specific dietary restrictions, yet simple substitutions yield comparable results. Replacing the sour cream with an equal volume of full-fat coconut milk combined with one tablespoon of fresh lemon juice replicates the necessary pH balance to activate the baking soda properly. Shortening provides high melting points that prevent excessive spreading during the fourteen minutes of baking at 350 degrees Fahrenheit, but refined coconut oil serves as a viable substitute if solid fats are required for textural stability.
Testing a single cookie on the baking sheet before committing the entire batch prevents structural failures, especially when experimenting with alternative fats or ungreased non-stick pans. Removing the baked items from the oven while they remain pale and puffy ensures they retain their signature softness rather than developing a dry, brittle exterior. Storing the finished, iced treats in an airtight container with a slice of white bread helps maintain moisture levels for up to three days.
