Fall Cookies

November 7, 2011 | Commentbe the first to comment, you know you want to! |

We made fall cookies last week and they were a BIG hit with the kids with no icing needed, BUT since decorating in fun, we did a little.

These cookies are SO soft and bake super fast.

Acorns, owls, pumpkins and bats were the cookie shapes they choose.


  • ½ cups Butter, Softened
  • 1 cup Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • ½ cups Sour Cream
  • 3-⅔ cups Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt

Preparation Instructions

1. Cream butter and sugar together. Mix in eggs and vanilla until smooth.
2. Stir in sour cream and all dry ingredients and mix until a dough ball forms. Wrap the dough ball in Saran wrap and chill for at least 2 hours or overnight.
3. When ready to bake, preheat oven to 425ºF.
4. On a well-floured counter top, roll out dough to 1/4″ thickness. Cut out in desired shapes and place on a greased cookie sheet (or nonstick cookie sheet).
5. Bake for 4-6 minutes. ( I took mine out right at 4 min and I wasn’t sure they were done, but I picked up the bottom and they were just browning. Perfect timing. Pay careful attention to the cookies so that they are not over baked. Cookies are done when tops are still white and bottoms are just starting to brown.