Grandma's White Cookies

When my Grandmother was alive, she would make her "white cookies" for Christmas. She would give each family a large ice cream bucket full of them. They are so sweet and moist.


3 1/2 dozen


1½ cups sugar 1 cup butter 1 cup sour cream 2 eggs 1 teaspoon vanilla 1 teaspoon salt 1 teaspoon baking soda 2 teaspoon baking powder 6-7 cups of flour

Nutritional information

No nutrition information available


Cream sugar and butter. Add sour cream, eggs and vanilla. Mix well. Add dry ingredients slowly to wet mixture. The dough will be stiff. Chill dough for a few hours or overnight. When you’re ready to make cookies, set dough out to soften a little. Flour surface and knead dough until your hands aren’t sticky. Roll out and cut with cookie cutters. Bake at 350* for 10-12 minutes. Depending on size of cookie cutters, one batch will yield approximately 3 ½ dozen. The thickness of the batter can really put a strain on your mixer. When I double the recipe, I mix everything together and add the first 6 cups of flour then will transfer the dough into a very large mixing bowl and add the next 6 cups (one cup at a time) and mix with my hand mixer. Watch this because the dough will be stiff and can put a strain on your mixer. I replaced a cheap hand mixer because it burnt it up. These cookies freeze really well, frosted or not. I usually frost them with butter-cream frosting. Butter-cream Frosting ½ c solid vegetable shortening ½ c butter 1 teaspoon vanilla 4 cups powdered sugar 3-4 T milk