sour cream cookies
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Growing up in my grandmother’s kitchen, I remember the sweet smell of cookies baking on Saturday mornings. Those tender, pillowy treats became a tradition I’ve now passed down to my daughters, ages 19 and 15. When I married Mateo, a fellow chef with a passion for simple yet delicious recipes, we started making sour cream cookies together every holiday season.
These soft, cloud-like cookies have become our family’s signature dessert. The secret ingredient—sour cream—creates an incredibly moist texture that melts in your mouth. Whether you’re baking for a special occasion or just craving something sweet, these sour cream cookies never disappoint. They’re simple enough for beginners yet impressive enough to serve at any gathering.
Why You’ll Love These Sour Cream Cookies
These sour cream cookies stand out from ordinary sugar cookies in the most delightful way. First, they’re incredibly soft and tender, thanks to the tangy sour cream that keeps them moist for days. Unlike crispy cookies, these pillowy treats maintain their texture beautifully.
Second, the recipe comes together quickly with pantry staples you probably already have. Mateo always says the best recipes don’t require a shopping trip, and he’s absolutely right.
Additionally, these cookies are versatile. You can frost them, leave them plain, or add your favorite extracts for different flavors. My 15-year-old loves helping me roll out the dough, while my 19-year-old has become the official decorator.
Moreover, sour cream cookies freeze wonderfully, making them perfect for meal prep or unexpected guests. The subtle tanginess balances the sweetness perfectly, creating a cookie that’s not overly sugary. Finally, they’re nostalgic yet timeless—a recipe you’ll treasure for years to come.
Ingredients You’ll Need
Gathering your ingredients before you start makes the baking process smooth and enjoyable. For these sour cream cookies, you’ll need simple pantry staples that work together to create magic.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter (softened) | ½ cup (1 stick) |
| Granulated sugar | 1½ cups |
| Large eggs | 2 |
| Sour cream (full-fat) | 1 cup |
| Vanilla extract | 1 tablespoon |
The quality of your sour cream matters significantly. I always use full-fat sour cream because it creates the best texture. Low-fat versions produce a less tender cookie. Furthermore, room temperature ingredients blend more easily, creating a smoother batter.
Substitutions & Variations
One reason I love these sour cream cookies is their adaptability. If you don’t have sour cream, Greek yogurt works beautifully as a substitute. Use the same amount, and you’ll get similar results. However, the tanginess will be slightly different.
For a dairy-free version, try coconut cream mixed with a teaspoon of lemon juice. It mimics the tang of sour cream remarkably well. If you’re watching your sugar intake, you can reduce the sugar to 1¼ cups without drastically affecting the texture. Mateo often experiments with different extracts—almond, lemon, or even orange—to create unique flavor profiles.
Want chocolate sour cream cookies? Simply add ½ cup of cocoa powder and reduce the flour slightly. For a festive twist, incorporate ½ cup of sprinkles into the dough.
You can also add lemon zest for a bright, citrusy variation. The possibilities are truly endless with this versatile base recipe.
Step-by-Step Instructions
Making sour cream cookies is straightforward, even for novice bakers. I’ll walk you through each step to ensure perfect results every time.
Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set this dry mixture aside. Whisking ensures even distribution of leavening agents.
Step 3: In a large bowl, cream together softened butter and sugar until light and fluffy. This takes about 3-4 minutes with an electric mixer. The mixture should look pale and airy.
Step 4: Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract. The mixture should look smooth and combined.
Step 5: Alternate adding the dry ingredients and sour cream to the butter mixture. Start and end with the dry ingredients. Mix on low speed until just combined. Overmixing creates tough cookies, so stop as soon as you don’t see flour streaks.
Step 6: Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. These sour cream cookies spread slightly during baking.
Step 7: Bake for 10-12 minutes until edges are set but centers still look slightly soft. They’ll continue cooking on the hot pan after you remove them from the oven.
Step 8: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. This prevents breaking while ensuring they don’t continue cooking too long on the hot pan.
Pro Tips for Success
After making countless batches of sour cream cookies, Mateo and I have learned some valuable tricks. First, always use room temperature ingredients. Cold butter won’t cream properly, and cold eggs can cause the batter to curdle. I set everything out about an hour before baking.
Second, don’t overbake these cookies. They should look slightly underdone when you remove them. The residual heat finishes the baking process.
Overbaked sour cream cookies lose their signature softness. Additionally, measuring flour correctly makes a huge difference. Spoon flour into your measuring cup rather than scooping directly from the bag, which compresses it.
Furthermore, chilling the dough for 30 minutes before baking helps cookies maintain their shape better. However, this step is optional if you’re short on time. For perfectly uniform cookies, use a cookie scoop.
This ensures even baking and professional-looking results. Finally, rotate your baking sheets halfway through baking for even browning.
Storage & Reheating Tips
Proper storage keeps your sour cream cookies fresh and delicious for days. Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking if you’re frosting them.
For longer storage, these cookies freeze exceptionally well. Place unfrosted cookies in freezer-safe bags or containers for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
Interestingly, you can also freeze the dough. Scoop dough balls onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
If your cookies lose their softness, place a slice of bread in the container overnight. The cookies will absorb moisture from the bread. This trick works wonderfully and is something my grandmother taught me years ago.
What to Serve With This Recipe
These sour cream cookies pair beautifully with so many beverages and accompaniments. My family loves them with cold milk, of course. However, they’re also fantastic with hot coffee or tea. The subtle sweetness complements both perfectly.
For special occasions, serve these cookies alongside fresh berries and whipped cream. The tanginess of the cookies balances the sweetness of the berries beautifully. Additionally, they make an excellent base for ice cream sandwiches. Mateo often sandwiches vanilla ice cream between two cookies for a simple yet elegant dessert.
During holidays, pair sour cream cookies with hot chocolate or spiced cider. They’re also wonderful with fruit compotes or lemon curd. For a brunch spread, serve them alongside fresh fruit salad and yogurt parfaits. The versatility of these cookies makes them suitable for any meal or occasion.
FAQs
Why are my sour cream cookies spreading too much?
Cookies spread excessively when the dough is too warm or contains too much butter. Make sure your butter is softened but not melted. Additionally, chilling the dough for 30 minutes before baking helps prevent spreading. Check that you’re measuring flour correctly—too little flour causes spreading issues.
Can I make sour cream cookies without eggs?
Yes, you can substitute each egg with ¼ cup of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). However, the texture will be slightly different. The cookies may be a bit denser but still delicious.
How do I make my sour cream cookies softer?
The key to soft sour cream cookies is not overbaking them. Remove them when centers still look slightly underdone. Also, ensure you’re using full-fat sour cream, not low-fat versions. Storing cookies with a slice of bread also maintains softness.
Can I add frosting to sour cream cookies?
Absolutely! These cookies are perfect for frosting. Wait until they’re completely cool before applying cream cheese frosting, buttercream, or a simple glaze. The mild flavor of sour cream cookies makes them an excellent canvas for any frosting.
Why do my sour cream cookies taste bland?
Make sure you’re using enough vanilla extract—a full tablespoon makes a difference. Also, don’t skip the salt, which enhances all the flavors. Some bakers add a touch of almond extract for extra depth. Fresh ingredients, especially baking powder, also impact flavor significantly.
Nutrition Information (per serving)
This nutrition information is based on one unfrosted cookie, with the recipe yielding approximately 36 cookies.
| Nutrient | Amount |
|---|---|
| Calories | 95 |
| Total Fat | 4g |
| Saturated Fat | 2.5g |
| Cholesterol | 20mg |
| Sodium | 75mg |
| Total Carbohydrates | 14g |
| Dietary Fiber | 0g |
| Sugars | 8g |
| Protein | 1g |
These sour cream cookies offer a delightful treat without excessive calories. Of course, adding frosting or decorations will increase the nutritional values. However, as Mateo always reminds me, food is love, and enjoying a homemade cookie is good for the soul. These simple, nourishing treats bring my family together, and I hope they do the same for yours.
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sour cream cookies
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
- Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry ingredients. Mix on low speed until just combined.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers still look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
