Sour Cream Cookies are an old-fashioned soft cookie recipe that I found in one of my Mom's tattered cookbooks. These easy to make soft sugar cookies are not too sweet, tender, with a cake-like texture.
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❤️ Why you'll love it
- These are drop cookies so there is no rolling pin or cookie cutters required!
- These delicious cookies are soft and puffy with golden brown edges.
- These are the perfect cookie to get creative with and decorate to add to your festive cookie tray!
🥘 Ingredients
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Large eggs and Butter: both should be at room temperature to prevent curdling.
All-purpose flour: is the ingredient that makes up the structure of the cookie.
Baking powder, Baking soda: leavening agents that assist in the cookie rising.
Vanilla extract and Salt: to enhance flavor
Sour cream: This ingredient helps tenderize the gluten in the flour and what makes the cookies soft.
🔪 Instructions
- In a large bowl, using an electric mixer, blend together butter and brown sugar until creamy.
- Add eggs to the butter mixture, one at a time, mixing well after each addition.
- Using a flour sifter, sift flour, salt, baking powder, and baking soda into a separate bowl.
- Add the sour cream and vanilla extract to a small bowl and stir to combine.
- Alternately add the dry ingredients and sour cream to egg mixture. Do this by adding ½ cup flour mixture at a time and alternating with a little bit of sour cream mixture until all ingredients are added and batter is blended.
- Using tablespoon sized cookie scoop, drop cookie dough onto cookie sheet lined with silpat (or parchment paper).
- Bake at 350 degrees for 10-12 minutes, or until cookies are just browned around the edges and no longer wet on the top.
- Transfer baked cookies to a cooling rack and cool completely. Frost and decorate if desired.
🥄 Equipment
Large Mixing bowl
Cookie sheet
Silpat or parchment paper
🥫Storage
Store cookies in an airtight container at room temperature up to 5 days or in the freezer up to 3 months. If cookies are frosted, lay in a single layer with a piece of parchment paper between the layers to prevent cookies from sticking together.
📖 Variations
- Substitute vegetable shortening for the butter (the original recipe called for vegetable shortening)
- Use your favorite buttercream frosting to frost these cookies. I also like this cream cheese frosting recipe.
- Add 1 teaspoon of lemon zest to the cookie batter to add a citrus flavor.
💭 Tips
- Sifting the flour mixture together using a sifter is highly recommended (though not absolutely necessary). I feel this step definitely made the cookies smoother!
📚 Related Recipes
Cut-out Sugar Cookies
🍽 Serve with...
These soft sour cream cookies are the perfect addition for your next cookie exchange.
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📖 Recipe
Sour Cream Cookies
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Ingredients
For the cookies
- ½ cup butter
- 1½ cups brown sugar
- 2 large eggs
- 2½ cups all-purpose flour sifted
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- 1 teaspoon vanilla
For the icing (optional)
Instructions
- Mix together butter and brown sugar until creamy.
- Add eggs, one at a time, mixing well after each addition.
- Sift together flour, salt, baking powder, and baking soda.
- Mix together sour cream and vanilla extract.
- Add flour and sour cream to butter/egg mixture. Do this by adding ½ cup flour at a time and alternating with a little bit of sour cream until all ingredients are added and batter is blended.
- Drop by tablespoons onto cookie tray lined with silpat.
- Bake at 350 degrees for 7-10 minutes, or until cookies are just browned around the edges and no longer wet on the top.
- Cool completely and frost and decorate if desired.
Wendy Klik says
These little drop cookies are wonderful. I love the addition of sour cream to cookie batter.
Cindy says
I'll bet sour cream makes these so moist!