As I promised, I’ve returned with another recipe. A cookie recipe. A delicious cookie recipe.
These are the fluffiest sugar cookies I have ever had. They are soft, moist, and just all around amazing. I had them the first time when my cousin Wendy made them. I was hooked from that point on.
She got the recipe from her husband, who got the recipe from his grandma. That’s where the name comes from. Grandma Kern knew how to bake!
Grandma Kern’s Sugar Cookies
2 Cups Sugar
1 Cup Butter
1 Cup Sour Cream
1 tsp Baking Soda
1 tsp Baking Powder
4 1/3 Cups Flour
Colored Sugar, Optional
Preheat oven to 350F.
Cream together the sugar and butter. Once fluffy, add the eggs one at a time and beat well for about 5 minutes.
Add the sour cream and dry ingredients, and beat until well mixed. The batter will get thick, so you may need to do the last bit by hand. Daniel broke my old, cheap mixer by trying to mix this batter. It burnt out the motor.
Once mixed, drop the batter by the Tablespoon onto a sprayed baking sheet. Sprinkle with colored sugar if you want.
Bake for 12-15 minutes, or until they’re lightly golden brown, and they spring back when touched.
Let cool on a wire wrack and try not to eat all of them!