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Copycat Berger Cookies

After a friend who had recently traveled to Baltimore sent me a package of Berger cookies, I was hooked. They disappeared so quickly, I decided to try to re-create them at home. After many tests and tweaks, my husband and I gained 6 pounds between the two of us, but it was worth it—I landed on a reproduction of the famous cookie I'm so proud of. —Marina Castle Kelley, Canyon Country, California
  • Total Time
    Prep: 15 min. Bake: 10 min./batch + cooling
  • Makes
    35 cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1-1/2 teaspoons salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking powder
  • 1-1/2 cups sugar
  • 3 large eggs, room temperature
  • 4-1/2 cups all-purpose flour
  • 1 cup sour cream
  • CHOCOLATE ICING:
  • 4 tablespoons unsalted butter
  • 3-1/2 cups semisweet chocolate chips
  • 4 ounces unsweetened chocolate, chopped
  • 2 tablespoons light corn syrup
  • 1-1/2 cups sour cream

Directions

  • Preheat oven to 400°. Beat butter, baking powder, salt and vanilla until combined. Add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour alternately with sour cream, beginning and ending with flour; do not overmix.
  • Drop by 3 tablespoonfuls onto greased baking sheets. With wet fingers, flatten each into a 3-in. circle.
  • Bake 10 minutes or until edges start to brown. Cool on pan 5 minutes; remove to wire racks to cool completely.
  • For icing; in a small saucepan, stir icing ingredients over low heat just until chocolate melts and mixture is smooth. Remove from heat; cool to room temperature. Using a hand mixer, beat on high until mixture thickens and becomes lighter in color, 6-7 minutes.
  • Spread 2 Tbsp. icing over flat side of each cookie; let stand until set. Store in an airtight container in the refrigerator.
To test cookie doneness, use a spatula and gently lift the corner of the cookie. The top will not be brown but the edges will be slightly brown.
Nutrition Facts
1 cookie: 296 calories, 17g fat (10g saturated fat), 37mg cholesterol, 159mg sodium, 34g carbohydrate (19g sugars, 2g fiber), 4g protein.
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Reviews

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Average Rating:
  • Butcher2boy
    Jan 5, 2019

    Who can resist a homemade cookie? Although I never had the original Berger Cookie, I'd say pretty good copycat!

  • Beverly
    Oct 24, 2018

    I found this recipe when I was in a Berger cookie craving mood. I have lived in and around Baltimore for 40 years and some days I just crave a Berger cookie. These berger cookies are OK if you have never had the real thing. The sour cream gives the icing a sharp taste that isn't present in a real Berger cookie. I surfed around and have seen other recipes use heavy cream instead. I'm giving those a try today.