The original recipe for these Sour Cream Cookies brings back fond memories of my Grandma Lippert and her home. I loved it when she brought out her tin and all her cookies and we sat around her table and enjoyed a milk or coffee and some cookies. I also remember baking these with my mom, and frosting them, at holidays like Valentine’s Day and Christmas.
I really wanted to come up with the “Stansberry” version of these so they would be low-carb and sugar free, and this recipe is what I came up with. It’s not our typical simple recipe if you want to use cookie cutters, but it is delicious and you can simplify it greatly by using a medium scoop to make round cookies.
This is also wonderful with your favorite low-carb frosting and I highly recommend our butter cream frosting recipe. We like to create a few colors of frosting by adding some food coloring. We also made our own sprinkles by adding a bit of food coloring to granulated erythritol. Some other topping suggestions are shredded coconut, crushed nuts, drizzled chocolate and fresh fruit.
We hope you enjoy this family recipe with a new twist!
- 1/2 cup unsalted butter, softened
- 1/2 cup (3.4 oz) erythritol
- 1/4 cup + 2 tablespoons (6.4 oz) full fat sour cream
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 cups (7.6 oz) almond meal
- 1 cup (3.53 oz, 100 g) coconut flour
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon sea salt
- Preheat oven to 350⁰F.
- Cream butter and erythritol together.
- Add sour cream, eggs and vanilla and mix well.
- Add remaining ingredients and mix well.
- Cover and refrigerate dough for at least an hour to help it become more firm and easier to work with.
- Scoop cookies with a medium scoop onto a silicone mat and flatten with the palm of your hand to 3/8 inch thick.
- Or, if you prefer to use a cookie cutter, roll dough out to about 3/8 inch thick on parchment paper or silicone mat, using a second silicone mat or parchment paper on top of the dough. (The dough is more sticky than a wheat flour recipe and the silicone mat or parchment paper aid greatly in rolling.)
- Cut shapes out with cookie cutter, leaving at least 1/2 inch between each cookie. (Give each cookie cutter a good wiggle to create a gap in the dough surrounding the cookie.)
- Using your finger or a butter knife, pull away the excess dough around the cookies, leaving only the cookies on the mat.
- Place the silicone mat, or parchment paper, with cookies still on it, onto a cookie sheet.
- Bake at 350⁰F for about 12 to 14 minutes or until edges begin to turn golden brown.
- Allow to cool completely on a wire rack then top with frosting.
- Our butter cream frosting is great with these or use your favorite low-carb frosting. You can also add a few drops of food coloring to granulated erythritol to make your own sugar free sprinkles. Other topping ideas are crushed nuts, shredded coconut or dark chocolate. You can also add a few drops of peppermint extract to the dough and red food coloring to half of the dough to create candy cane cookies.
What are some fond memories you have of baking with your Grandmother?
Disclosure: Kristin Stansberry is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.