Sour Cream Cookies

1. Stage

In a large bowl, cream together the shortening and sugar until the mixture is light and fluffy, five to seven minutes. Beat in the egg, sour cream and vanilla. Editor’s Tip: Seven minutes may seem like an excessively long time to cream together the shortening and sugar, but it really does make a difference in the cookie’s texture. Learn more about how to cream butter and sugar with our guide (visuals included!).

2. Stage

In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the flour mixture to the sour cream mixture and beat well. Cover the bowl of dough and chill it in the fridge for at least one hour. During the last 10 minutes, preheat your oven to 425°F.

3. Stage

Drop the dough by tablespoonfuls two inches apart onto greased baking sheets. Bake until the cookies are just lightly browned, seven to eight minutes. Remove the cookies to wire racks to cool completely to room temperature. Editor’s Tip: Use a cookie scoop to make the portioning process quicker and to create consistent cookie sizes. A cookie scoop is at the top of our list of essential cookie baking supplies!

4. Stage

Melt the butter in a saucepan until the butter flecks on the bottom are golden brown. Whisk in the confectioners' sugar, vanilla and enough hot water to reach a spreading consistency. Frost the cooled cookies. Editor’s Tip: Our guide on how to brown butter walks you through the technique. To frost the room-temperature cookies, use a mini offset spatula, a butter knife or the back of a spoon.