Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 18. One of the earliest known cookbooks by an African American author.
The soda (baking soda) reacts with the acid in sour cream to produce carbon dioxide, creating tender, cake-like cookies with a light crumb. The high ratio of butter and sugar to flour creates a rich, short texture by coating flour proteins and preventing gluten development. The sour cream adds moisture and tanginess while contributing to browning through the Maillard reaction.
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Mix ingredients together
Roll out
Bake
The dough can be made up to 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. It can also be frozen for up to 3 months. Thaw frozen dough in the refrigerator overnight before rolling. Baked cookies can be stored for up to 1 week.
Store baked cookies in an airtight container at room temperature for up to 1 week, separating layers with parchment paper. For longer storage, freeze baked cookies in a freezer-safe container for up to 3 months.
