PIN THIS RECIPE FOR LATER Remember these Sour Cream Sugar Cookies and these Lemon Sour Cream Sugar Cookies? You’re not sick of cookies yet, are you? Because we’re back with one of my favorite variations yet: CHOCOLATE. The all caps are totally necessary, friends. Over the last year or two I have become a total cookie fanatic. I think the right cookie could nearly “take the cake” as my favorite dessert pick. The only problem is I can’t seem to stop at one… or two…. or…. But, hey — it’s November which means we’re in full on Christmas baking season and I won’t apologize. For this twist on my Grandma’s cookie recipe, I’m smothering these beauties in chocolate cream cheese frosting. It’s rich and tangy and it just goes so perfectly with these soft cookies. Tips and Tricks for Making these Chocolate Sour Cream Sugar Cookies:
These sugar cookies are tender and cakey and they melt in your mouth — you won’t want to roll these out, because the dough is quite sticky. Resist the urge to add flour or you will probably end up with hockey pucks! I haven’t tried refrigerating the dough overnight, so I can’t say how they will turn out. I tried refrigerating for 1 hour, and I still liked them better baked right away. The cookies themselves are not overly sweet. I do this because they are a frosted cookie. If you are planning to skip the frosting, understand that your end result won’t be super sweet. You can use a regular chocolate buttercream frosting (or vanilla, or mint, or peanut butter — the options are endless!) if you don’t want to do cream cheese.
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