Best 5 Mom Mom Bessies Sour Cream Cookies Recipes
Indulge in the delightful flavors and textures of Mom-Mom Bessie's Sour Cream Cookies, a timeless treat passed down through generations. These soft and chewy cookies are bursting with tangy and sweet notes, thanks to the perfect balance of sour cream, sugar, and vanilla. With a crisp outer layer and a tender, moist interior, these cookies are sure to satisfy your sweet cravings. This article presents two variations of this classic recipe: the original Mom-Mom Bessie's Sour Cream Cookies and a Gluten-Free Sour Cream Cookies option for those with dietary restrictions. Both recipes are easy to follow and require simple ingredients, making them perfect for home bakers of all skill levels. Whether you prefer the classic taste of the original cookies or a gluten-free alternative, this article has you covered. So, gather your ingredients, preheat your oven, and let's embark on a delicious baking journey!
Check out the recipes below so you can choose the best recipe for yourself!
GREAT GRANDMA'S SOUR CREAM DROP COOKIES
This recipe was on a card tucked into my mom's recipe box; it's pretty similar to a number of variations that seem to be from the 1930s. A note said "flavor with whatever you like" and of all the flavors I played around with, I thought lemon zest balanced the sweet dough the best. These bake up into tender little cakes that make a great base for whoopie pies. Once baked, they freeze well (thaw for an hour or so on the counter to eat), but start losing their tenderness after more than one day at room temperature.
Provided by Jill Lightner
Categories Desserts Cookies Drop Cookie Recipes
Time 25m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
- Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
- Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
- Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
- Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 25 g, Cholesterol 24.8 mg, Fat 6.7 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 3.2 g, Sodium 115.6 mg, Sugar 11.2 g
MOM-MOM BESSIE'S COCONUT MOLASSES PIE
I'm the keeper of my husband's grandmother's handwritten recipe book. Mom-Mom Bessie was one of the best cooks I knew, and we think of her every time we make this pie. The flavor combination of coconut and molasses is a family favorite. -Susan Bickta, Kutztown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 8 ingredients. Stir in coconut. Pour into crust; cover edge loosely with foil. Bake until center is set, 45-55 minutes. Remove foil; cool on a wire rack. If desired, serve with whipped cream.
Nutrition Facts : Calories 486 calories, Fat 19g fat (10g saturated fat), Cholesterol 54mg cholesterol, Sodium 243mg sodium, Carbohydrate 80g carbohydrate (66g sugars, Fiber 1g fiber), Protein 5g protein.
MOM MOM BESSIE'S COCOA COOKIES
These were among the cookies that my husband's grandmother made for the holidays. I didn't get her recipe until I was given her handwritten cookbook containing her favorite recipes. The recipe was a little "vague" so I discovered the true recipe by trial and error. To me, these cookies taste like Christmas. If the dough isn't...
Provided by Susan Bickta
Categories Cookies
Time 55m
Number Of Ingredients 7
Steps:
- 1. Heat oven to 350 degrees F. Line a cookie sheet with parchment paper. Set aside.
- 2. In a large bowl, combine the margarine, brown sugar, eggs and vanilla. Beat by hand until well combined and mixture is light and fluffy.
- 3. In another large bowl, sift together the flour, cocoa and baking soda. Add to the margarine mixture.
- 4. Mix well until all flour is incorporated.
- 5. Drop by heaping teaspoonfuls onto prepared cookie sheet. Flatten slightly with fork dipped in flour if dough is stiff enough. Sprinkle with decorative sugar.
- 6. Bake for 12-14 minutes or until set and JUST starting to brown around bottom edges.
- 7. Transfer to wire rack. Cool completely and store in a tightly covered container.
MOM'S SOUTHERN CREAM COOKIES
Make and share this Mom's Southern Cream Cookies recipe from Food.com.
Provided by Sherri35
Categories Drop Cookies
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream shortening and 2 cups sugar.
- Add eggs, vanilla, sour cream, lemon juice and lemon extract.
- Mix well.
- In separate bowl, mix flour with baking powder, salt and baking soda.
- Add to creamed mixture.
- Drop from spoon onto greased cookie sheet.
- Grease bottom of small glass, dip into sugar and gently press cookie flat.
- Bake at 350 degrees for 15 minutes.
SOUR CREAM COOKIES
Another recipe from Karen Bennion in the late 70's. Very excellent. This recipe makes a large batch of cookies. (She may have given it to me "doubled"). But the cookies are excellent. The recipe can be halved but just use two eggs instead of three if halving.
Provided by Marcia McCance
Categories Cookies
Number Of Ingredients 16
Steps:
- 1. Make cookies, you know how -- those were her instructions LOL
- 2. Cream the butter and sugar, add the three well beaten eggs, then the sour cream and vanilla
- 3. Sift the dry ingredients and add to the wet mixture
- 4. Mix all together and drop by spoonfuls on greased cookie sheet bake 350 for 10-12 min or until done
- 5. After they have cooled, make the frosting and frost
- 6. FROSTING: cream the butter and sugar, adding a tsp of vanilla and one or two tsp canned milk for consistency, don't forget the pinch of salt.
Tips:
- Use room temperature ingredients. This will help the cookies spread and bake evenly.
- Cream the butter and sugar together until light and fluffy. This will incorporate air into the mixture, which will make the cookies light and tender.
- Add the eggs one at a time, beating well after each addition. This will help prevent the cookies from becoming too dense.
- Stir in the dry ingredients gradually. Overmixing can make the cookies tough.
- Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies in a preheated oven. This will help them bake evenly.
- Let the cookies cool on a wire rack before frosting or decorating. This will help prevent them from becoming soggy.
Conclusion:
Mom-Mom Bessie's Sour Cream Cookies are a delicious and easy-to-make treat. With their soft and chewy texture and tangy flavor, these cookies are sure to be a hit with everyone. Whether you're a seasoned baker or a beginner, you'll be able to make these cookies with ease. So next time you're looking for a sweet treat, give Mom-Mom Bessie's Sour Cream Cookies a try. You won't be disappointed!
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