Soft, buttery sour cream cookies with caramel frosting.

Caramel Cookies

1 cup granulated sugar
1 cup packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla extract
3 large eggs
2 teaspoons baking soda
1 cup sour cream
1/2 teaspoon salt
2 teaspoons baking powder
4 cups all-purpose flour

 

Caramel Frosting:

1/2 cup butter
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
1/4 cup whole milk
2 cups powdered sugar, sifted
1 teaspoon vanilla extract

1. Preheat oven to 400°F (205°C).
2. In a bowl combine sugar, brown sugar, butter and vanilla. Add eggs.
3. Dissolve baking soda in sour cream. Sift together salt, baking powder, and flour. Add sour cream mixture and flour mixture alternately to the sugar mixture.
4. Drop by rounded teaspoons 2-inches apart onto an ungreased cookie sheet.
5. Bake for 12 minutes. Cool cookies on wire rack.
6. Frost with caramel frosting.
7. For Caramel Frosting: Bring the butter and brown sugars in a saucepan over medium heat to a boil and cook for 2 minutes, stirring occasionally. Add the milk and bring mixture back to a boil. Remove pan from heat and stir in the powdered sugar and vanilla, mixing until frosting is smooth.

Makes 60 cookies.