easy cookies – Page 2 – Twice as Tasty

You easily get the best flavor from the fewest ingredients by making sour cream at home. Get homemade sour cream and cookie recipes at TwiceasTasty.com. Sour cream is one of my guilty food pleasures. I eat it regularly, sometimes daily. I eat it at breakfast with crepes and baked into Sour Cream Scones with Tart Cherries. It goes in creamy dressings for potato and other salads. It’s the base for dips and midday snacks. I put sour cream on baked potatoes, tacos, and empanadas. And I use it in desserts, including cookies.

I call sour cream a “guilty pleasure” because it can be high in calories and fat. Most commercial reduced-fat and nonfat versions are primarily whey, modified food/corn starch, salts, stabilizers, and artificial gums—not a good alternative. So if I’m buying sour cream, I read the labels closely and buy full-fat versions that only list “cultured cream” or something similar as the ingredient. But you can easily get the best flavor from the fewest ingredients by making sour cream at home.
Learn to make Fresh Sour Cream and Salted Chocolate Chip Cookies

Holiday cookies can take work, and sometimes you want simple yet delicious sweets worthy of the tray. That’s where this week’s recipes come in. Learn to make Triple Gingersnaps and Snickerdoodles.
It’s hard to imagine the winter holidays without cookies. But what is a Christmas cookie? Ask three people to name one, and you’ll likely get three answers. Still, the answers likely have things in common. They probably require special tools or rich ingredients. They likely involve loads of time messing with cookie cutters, icings, and extra decorations. Most of all, they—and all the other cookies on the holiday tray—are likely only made once a year.

Despite the effort that goes into Christmas cookies, I’m often overwhelmed by layers and sugar and, after the third pass of the tray, want something just a little sweet and a little simple. That’s where this week’s cookies come in. They’re simple enough you can make them any time of the year. They’re also easy to make ahead, freeze, and pull out freshly baked just before serving. And they’re still so delicious they can hold their own among fancier creations.
Learn to make Triple Gingersnaps and Snickerdoodles