Sour Cream Tea Cakes

Name: Sour Cream Tea Cakes
Cook time: 10 min
Total time: 10 min
Yield: 12 cookies
Cuisine: American
Ingredients: COOKIE; 3 c cake flour; 3 tsp baking powder; 1/2 tsp kosher salt; 1 c butter, unsalted, room temperature; 1 c sugar; 2 large eggs; 2 Tbsp sour cream; 1 tsp pure vanilla extract; FROSTING; 1/2 c butter, unsalted, room temperature; 3 c powdered sugar; 3 Tbsp milk or cream; 1 tsp pure vanilla extract; food coloring, assorted, optional

By Marsha Gardner
@mrdick1950

A soft cake like cookie that isn't too sweet, so it's okay to pile it with frosting.

Blue Ribbon Recipe

This is so soft. And the icing? Well, it's delicious too. These were well received in the Test Kitchen. I can see more of these in my future! The Test Kitchen

Rating:

★★★★★ 8 votes5

Comments:

71 Comments

Serves:

12 cookies

Cook:

10 Min

Method:

Bake

Ingredients

COOKIE
3 c

cake flour
3 tsp

baking powder
1/2 tsp

kosher salt
1 c

butter, unsalted, room temperature
1 c

sugar
2 large

eggs
2 Tbsp

sour cream
1 tsp

pure vanilla extract
FROSTING
1/2 c

butter, unsalted, room temperature
3 c

powdered sugar
3 Tbsp

milk or cream
1 tsp

pure vanilla extract
·

food coloring, assorted, optional
Add Ingredients to Grocery List

How to Make Sour Cream Tea Cakes

Step-by-Step

In a medium bowl combine cake flour, baking powder and salt and set aside.

Using an electric mixer cream together butter and sugar until light and fluffy. Add in eggs one at a time stirring after each addition. Stir in sour cream and vanilla until combined. Gradually add in flour mixture combined.

Chill dough for at least one hour in refrigerator.

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Roll 3 tablespoons of dough into a ball. Use flour on your hands if needed. Place ball on baking sheet and flatten to about 1/2 inch thick, molding sides to keep round shape if necessary. Continue with remaining dough, placing each 2 inches apart.

Bake in preheated oven for 10-12 minutes. Cool for a few minutes on baking sheet, and transfer to wire rack to cool completely.
ALTERNATIVE:
Roll out dough to a 1/4 to 3/8 inch thickness. Cut out shapes, and bake on an parchment lined cookie sheet for 8 minutes.
FROSTING:
Using an electric mixer combine butter and gradually add in confectioners sugar. When all sugar is added, pour in milk and vanilla and blend on medium until fluffy. Add in food color if desired.