Sour Cream Pound Cake Poinsettia Cookies

Sour Cream Pound Cake Poinsettia Cookies decorated with store-bought icing!
There comes a point every holiday season where you realize you cannot do it all. You cannot make homemade lip balm and vanilla extract for everyone on your list, you cannot stand in a 3-hour line at the post office for Christmas stamps, you cannot be 17 different places on Christmas Eve, you cannot scrub the baseboards before company arrives, and you cannot make homemade cookies and icing when your child tells you he needs cookies the next morning.
(Or is this just me?)

Sour Cream Pound Cake Poinsettia Cookies decorated with store-bought icing!
*this post is sponsored by H-E-B.


baking products from H-E-B
Today I'm going to show you how to make cute and delicious homemade cookies with a bit of a cheat. Store-bought icing.

Sour Cream Pound Cake Poinsettia Cookies decorated with store-bought icing!
I refuse to feel guilty about using a little pre-made help now and again and I refuse to let you feel that guilt as well. Repeat after me: No Guilt!

pound cake extract! > Sour Cream Pound Cake Poinsettia Cookies
The cookies are soft and thick, made with sour cream and pound cake extract. If you cannot find pound cake extract, vanilla will work just beautifully. I found pound cake extract at H-E-B...it's reminiscent of butter, vanilla, and citrus.

Sour Cream Pound Cake Poinsettia Cookies
Remember how we can't do it all? Well, there's no rolling and cutting out these cookies. This is where your cookie scoop comes in handy. Plop them on a cookie sheet, and flatten them out with the bottom of a juice glass. Done.

When the cookies are baked and cooled, it's time to decorate.

Wilton icing tips
For the leaves and the flowers on the cookies, you'll use a leaf tip. In the photo above, the leaf tip is the second from the right.

how to make Poinsettia Cookies with store-bought icing!
You'll pipe on a few leaves around the cookie edges.

how to make Poinsettia Cookies with store-bought icing!
When using a leaf tip, hold the tip vertically. The pointed ends of the tip will be at the top and bottom. Squeeze the icing bag, while moving the tip out. Release the pressure and pull the tip away from the cookie.

Sour Cream Pound Cake Poinsettia Cookies decorated with store-bought icing! | bakeat350.blogspot.com
Use this same technique for the leaves and two rows of petals. For the red, use more pressure for larger leaves.

Once the leaves and petals are piped, add dots of yellow icing in the centers.

Sour Cream Pound Cake Poinsettia Cookies decorated with store-bought icing! | bakeat350.blogspot.com
You're finished! You have cute Christmas cookies, and not one bowl of icing to wash! Yay!

print recipe photo printrecipe.jpg
Sour Cream Pound Cake Poinsettia Cookies
{make 24 cookies}

3 1/4 cup H-E-B Organics unbleached, all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup unsalted butter, cut into chunks
1 cup sugar
1 egg
2 teaspoons pound cake extract (or vanilla)
1 cup sour cream (full-fat)

for the icing:
Wilton red (8 oz.), green, and yellow (4.25 oz.) Decorating Icing
leaf and plain tips

Preheat oven to 350. Line cookie sheets with parchment paper.

Whisk the flour, baking powder, and salt together. Set aside.

With an electric mixer, cream the butter and sugar together until fluffy. Beat in the egg and extract, scraping down the sides and bottom of the bowl. Add the sour cream and mix until incorporated.

On low speed, add the flour in 3 additions. Mix just until combined.

Use a 2-tablespoon cookie scoop to dollop the dough onto the prepared sheets. Dip the bottom of a juice glass in flour. Press onto the cookies to flatten.

Bake for 15 minutes, or until done. Remove to a wire cooling rack to cool.

Place the leaf tip on the green icing. When using a leaf tip, hold the tip vertically. The pointed ends of the tip will be at the top and bottom. Squeeze the icing bag, while moving the tip out. Release the pressure and pull the tip away from the cookie. Pipe on a few leaves around the cookie edges.

Wash and dry the leaf tip. Use this same technique for the two rows of petals. For the red, use more pressure for larger leaves. Start with the outer petal, then pipe smaller petals in the center.
(I find the large bag of icing is easier to work with if I knead it a little first, warming it with my hands.)

Once the leaves and petals are piped, add dots of yellow icing in the centers using a plain round tip.


6 comments

  1. Bridget - I love the look of these cookies...sour cream pound cake?!! My friend, I'm all in! They are beautiful and seem simple to make. I think many of us feel a little rushed during this time... so we just need to eat a cookie...or two... and try to relax a little! Merry Christmas! Take care! xo

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  2. Pound cake extract!!! Running to H-E-B right now to make these beauties!

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  3. I am definitely not good at it, but thanks to the step by step pictures I can actually manage to make a nice cookie :D Thank you!

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  4. Hello ! You do so nice thing here.. I will definitely be back. Thank you and have a pleasant day !

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  5. these look wonderful, love the real sour cream flavor, and nice tip re: pound cake extract (I didn't know it existed!, always just go with vanilla extract) and the flower pedal technique! thank you for sharing all of this!

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  6. What a clever idea! I think I would "cheat" by using store bought cookies and making my own icing--that way I can lick the icing off and throw away the cookie. I love icing.

    ReplyDelete

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