Well, the Christmas music is playing, I’ve got a nice hot cup of tea by my side so I’m ready to start giving you some of my favourite holiday cookies. I’m starting off with a drop cookie. Drop cookies are one of the easiest cookie to make. Cookies like my molasses drop cookie or chocolate chip are examples of a wonderfully easy cookie. You just scoop out the batter onto a cookie sheet and bake. You can be more precise with a cookie scoop so they all look the same and bake evenly. I like using a scoop for that reason. And it’s a little faster than using spoons. Not to worry though, if you don’t have a cookie scoop, just use you tablespoons and you’ll be fine.
While most wouldn’t think about using sour cream in a cookie, it works really well. It gives in a nice creamy texture with a hint of sourness. And this cookie keeps well too. You can make some and freeze them for the holidays and they’ll stay soft (after thawing, of course) and won’t crumble. Perfect for your holiday get-togethers when you have to bring a housewarming gift.
First preheat your oven to 375F. Now cream the butter. You’ll want to get your butter nice and fluffy, so whip the butter for at least a minute. Remember to have the butter at room temperature first. It will make this step so much easier to do. Add the sour cream to the mixture. You’ll want to use full fat sour cream for this recipe. It adds to the creaminess of the cookie. Don’t worry about the fat content. It’s not like you’re going to eat a dozen of them while watching a Christmas movie because you got home late and skipped supper. No, nothing like that ever happened. Ahem.
After you blended the sour cream and butter, add the brown sugar, eggs, and vanilla. Mix well. In a separate bowl combine the flour, baking soda, and salt. Mix well to evenly distribute the ingredients. Put your mixer on low and slowly add the dry to the wet batter. Mix until clear. That means you shouldn’t see any specks of flour in the batter. Fold in the raisins.
Scoop by the tablespoon onto parchment or Silpat lined cookie sheets leaving about an inch between each scoop. Bake for 12 to 15 minutes. The cookies will have a slight colour so don’t be tempted to keep them in longer. They will continue to cook as they sit on the cookie sheet. Let them cool for about 10 minutes and then transfer to a cooling rack to cool completely.
Sour Cream Raisin Cookies
- 1/3 cup butter unsalted if possible
- 2/3 cup sour cream full fat
- 2 cups brown sugar lightly packed
- 1 tsp vanilla extract
- 2 large eggs
- 3 cups All purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 cup raisins Can substitute currants or Craisins if desired.
Preheat oven to 375F
Cream butter on medium until fluffy. Add sour cream. Blend well.
Add the brown sugar, vanilla, and eggs to butter/sour cream mixture. Mix on medium until well combined.
In separate bowl combine the flour, baking soda, and salt. Blend together with a wire whisk to evenly distribute the ingredients. Turn mixer to low and slowly add the dry ingredients to the wet. Mix until clear.
Slowly fold in raisins to batter.
Drop by tablespoonfuls onto a parchment or Silpat lined baking sheet, leaving about an inch between scoops. Bake for 12 to 15 minutes until set.
Let cool on pan for about 10 minutes and then transfer to cooling rack to cool completely.
Currants or Craisins can be substituted for the fruit.
Always have your ingredients at room temperature for baking unless specified.