Sour Cream Sugar Cookies

$- 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 cup sour cream - ½ teaspoon almond extract (optional) - Colored sugar or sprinkles for decoration You can replace sour cream with plain yogurt or buttermilk. Both work well in cookies. If you want a nutty flavor, you may skip the almond extract. Use more vanilla instead for a sweet taste. To make these cookies, gather the following tools: - Mixing bowls for dry and wet ingredients - Electric mixer for creaming butter and sugar - Baking sheets to hold the cookies in the oven - Parchment paper to prevent sticking on the baking sheets This list keeps your baking smooth and fun. Enjoy creating your cookies! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This step is key for even baking. 2. Line two baking sheets with parchment paper. This helps cookies not to stick. 3. In a medium bowl, whisk together the following dry ingredients: - 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt Make sure these are well mixed, then set this bowl aside. 1. In a large bowl, cream together: - ½ cup unsalted butter, softened - 1 cup granulated sugar Use an electric mixer to beat these for about 3 to 5 minutes. You want a light and fluffy texture. 2. Add in 1 large egg and mix until blended. 3. Pour in: - 1 teaspoon vanilla extract - ½ teaspoon almond extract (optional) Mix until just combined. 4. Gradually add in 1 cup sour cream. Stir until the mixture is smooth and creamy. 5. Slowly fold the dry ingredients into the wet mixture. Use a spatula or wooden spoon. Stop mixing when no flour streaks remain. It’s okay if a few lumps are there. 1. Use a tablespoon or cookie scoop to drop dough onto the prepared sheets. Leave about 2 inches between each cookie. 2. For extra fun, sprinkle colored sugar or sprinkles on top of each dough ball before baking. 3. Place the trays in the oven and bake for 10-12 minutes. Watch for the edges to turn lightly golden. The centers should stay soft. 4. After baking, let cookies sit on the sheets for about 5 minutes. This allows them to set. Then, gently transfer them to a wire rack to cool completely. To get a soft center, use room temperature butter. Soft butter mixes better and gives a lighter cookie. Mix your dough until just combined. Overmixing can make cookies tough. A few lumps in the dough are okay. Add some fun with colored sugar or sprinkles on top. Just sprinkle them on before baking. For a sweet touch, try a simple icing. Mix powdered sugar with a splash of milk. Drizzle it on cooled cookies for extra flair. Present cookies on a nice plate or a tiered stand. This makes them look special. Pair your cookies with milk or tea. Both drinks work well and enhance the cookie flavor. Enjoy sharing these treats with friends and family! Pro Tips Chill the Dough: For thicker cookies, chill the dough for about 30 minutes before baking. This helps prevent spreading and results in a chewier texture. Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh for the best rise. Old leavening agents can lead to flat cookies. Experiment with Flavors: Feel free to substitute the almond extract with other flavors like lemon or orange zest for a different twist on these cookies. Perfect Cooling: Allow cookies to cool completely on a wire rack to avoid sogginess. This ensures they maintain their structure and texture. {{image_4}} You can easily change the flavor of your sour cream sugar cookies. One fun way is by adding chocolate chips. Just mix in a cup of semi-sweet or milk chocolate chips. This makes your cookies rich and sweet. Another great option is to incorporate citrus zest. You can use zest from lemons, limes, or oranges. Just add one tablespoon of zest to the dough. The zest brightens the flavor and adds a fresh taste. If you want to make these cookies gluten-free, use a gluten-free flour blend. Brands like Bob's Red Mill or King Arthur Flour work well. You may need to adjust the baking time. Gluten-free cookies may bake faster, so watch them closely. The texture might differ slightly. They can be a bit more crumbly. But they’ll still taste amazing! Toppings can make your cookies even more fun. You can use different types of sprinkles. Try rainbow sprinkles for a festive look or chocolate sprinkles for a rich touch. You can also add nuts or dried fruit. Chopped pecans or walnuts add crunch. Dried cranberries or cherries add a sweet twist. Mix these in before you scoop your dough. This way, each cookie will have a unique bite! To keep your sour cream sugar cookies fresh, store them in an airtight container. This helps prevent them from drying out. You can also add a slice of bread in the container. The bread will keep the cookies soft. If you want to stack the cookies, place parchment paper between each layer. This way, they won’t stick together. You can freeze unbaked dough for later use. Start by scooping the dough into balls. Place them on a baking sheet lined with parchment paper. Freeze them until solid, which takes about one hour. After that, transfer the dough balls to a freezer-safe bag. Label the bag with the date and type of cookie. When you’re ready to bake, take out the dough and let it thaw in the fridge overnight. Bake as you normally would, adding a couple of extra minutes to the baking time. When stored properly, your cookies will last about one week at room temperature. Keep them in a cool, dry place away from sunlight. If you notice any changes in texture or smell, it’s time to toss them. Signs of spoilage include a hard texture, off smell, or visible mold. Always trust your senses when it comes to food safety! Can I use low-fat sour cream? Yes, you can use low-fat sour cream. It will change the texture slightly. Your cookies may be a bit less rich but still taste great. I often find low-fat sour cream works well when I want a lighter cookie. What should I do if my cookies turn out flat? If your cookies spread too much, check your butter. It should be softened but not melted. Also, make sure you measure your flour correctly. Too little flour can cause flat cookies. Chill the dough for 30 minutes next time. This helps them hold their shape while baking. Can I make the dough ahead of time? Yes, you can! Make the dough and chill it in the fridge. It keeps well for up to 3 days. This way, you can bake fresh cookies whenever you want. How can I ensure even baking? To bake evenly, rotate your baking sheets halfway through. This helps cookies bake uniformly. Also, space them well on the sheet. Leave about 2 inches between each cookie to allow for spreading. Can I substitute butter with margarine? You can use margarine instead of butter. However, butter gives a richer flavor. If you use margarine, choose one with a high fat content. This helps maintain the cookie's texture. What happens if I skip the almond extract? If you skip almond extract, your cookies will still taste good. The vanilla will shine more without it. If you want to keep the flavor, try adding a bit more vanilla. This article covered the key steps to bake delicious cookies, from ingredients to storage. You learned about ingredient substitutes and tools you need. I shared tips for perfect texture and decorating ideas. The variations section showed fun ways to change the recipe, and I explained how to store and freeze your cookies properly. Baking cookies can be easy and fun. With practice, you'll create tasty treats everyone will enjoy!$

Deliciously soft and creamy sugar cookies made with sour cream, perfect for any occasion.

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Prep Time 15

Cook Time 12

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

2.75 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon baking powder
0.5 teaspoon salt
0.5 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup sour cream
0.5 teaspoon almond extract (optional, for added flavor)
1 cup colored sugar or sprinkles for decoration

Instructions

Preheat your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to prevent sticking.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined. Set this bowl aside as we move on to the wet ingredients.
In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Use an electric mixer to beat them together on medium speed until the mixture is light and fluffy, which should take about 3 to 5 minutes.
Incorporate the large egg into the butter-sugar mixture and mix until well blended. Then add the vanilla extract and, if desired, the almond extract, mixing just until combined.
Gradually add the sour cream to the mixture, stirring until everything is combined and you achieve a smooth, creamy consistency.
Slowly fold in the dry ingredient mixture into the wet ingredients using a spatula or wooden spoon, mixing just until no streaks of flour remain — be careful not to overmix; a few lumps are perfectly fine.
With a tablespoon or a cookie scoop, drop generous portions of dough onto the prepared baking sheets, leaving adequate space (about 2 inches apart) for the cookies to spread as they bake.
For a festive touch, sprinkle the tops of each cookie with colored sugar or sprinkles before they go into the oven.
Bake the cookies in the preheated oven for about 10-12 minutes. They should be lightly golden around the edges but soft in the center. Remember, they'll firm up further as they cool.
After baking, allow the cookies to sit on the baking sheets for about 5 minutes to set. Use a spatula to carefully transfer them to a wire rack to cool completely.

Notes

For an eye-catching display, arrange the cooled cookies on a decorative plate or a tiered stand. Drizzle a simple icing made by mixing powdered sugar with a splash of milk over the top before serving.

Keyword cookies, dessert, sour cream