Welcome to the world of delectable delights! Today, I present to you an irresistible recipe for Sour Cream Cookies. These soft and delightful treats are sure to win hearts with their tender texture and delightful flavor. The addition of sour cream adds a tangy twist that perfectly balances the sweetness. Whether you’re hosting a party, celebrating a special occasion, or simply craving a delicious snack, these cookies are the answer!
- Difficulty: Easy
- Prep Time: 15 minutes
- Cooking Time: 10-12 minutes
- Servings: 24 cookies
- Yield: Approximately 2 dozen cookies
- Calories: 120 calories per cookie
Ingredients:
- 1 cup (240g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/2 cup (120g) sour cream
- 1 teaspoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Equipment:
- Mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper or silicone baking mat
Step-by-Step Guide:
Step 1: Preparing the Dough
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the sour cream and vanilla extract until well combined.
Step 2: Adding Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
Step 3: Chilling the Dough
- Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps it firm up and makes it easier to handle.
Step 4: Baking the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Scoop rounded tablespoons of dough and roll them into balls. Place the dough balls onto the prepared baking sheet, leaving some space between them for spreading.
- Optionally, you can gently press down on each dough ball with the back of a fork to create a crisscross pattern on the cookies.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 5: Enjoying the Cookies
- Once the cookies have cooled completely, they are ready to be enjoyed! Serve them with a glass of milk, a cup of tea, or as a delightful treat on their own.
Tips and Tricks:
- For an extra flavor boost, you can add 1/2 teaspoon of lemon or orange zest to the dough.
- If you prefer a sweeter cookie, you can sprinkle a little bit of granulated sugar on top of each dough ball before baking.
- Ensure that the butter is softened but not melted for the best texture.
- If you want to make the cookies in advance, you can store the dough in the refrigerator for up to 3 days before baking.
- These cookies stay fresh for several days when stored in an airtight container at room temperature.
Nutritional Information:
- Calories: 120 calories per cookie
- Fat: 6g
- Carbohydrates: 15g
- Protein: 2g
- Fiber: 0.5g
Final Thoughts:
Indulge in the heavenly goodness of these Sour Cream Cookies. With their soft and tender texture, combined with the delightful tanginess of sour cream, they are a true crowd-pleaser. Whether you’re baking them for a special occasion or simply want to treat yourself, these cookies are guaranteed to bring a smile to your face. So, grab your apron and get ready to bake these irresistible treats!
FAQ
Q1: Can I use salted butter instead of unsalted butter for Sour Cream Cookies?
A1: It’s best to use unsalted butter in this Sour Cream Cookies recipe to have better control over the overall saltiness of the cookies. If you only have salted butter, you can reduce the amount of additional salt in the recipe.
Q2: Can I substitute the all-purpose flour with a gluten-free flour blend for Sour Cream Cookies?
A2: Yes, you can try using a gluten-free flour blend that is suitable for baking Sour Cream Cookies. Keep in mind that the texture and taste of the cookies may vary slightly.
Q3: Can I freeze the Sour Cream Cookies dough?
A3: Absolutely! You can shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag or airtight container. When you’re ready to bake Sour Cream Cookies, simply place the frozen dough balls onto a baking sheet and bake as directed, adding a few extra minutes to the baking time.
Q4: Can I add chocolate chips or nuts to the Sour Cream Cookies dough?
A4: Definitely! You can customize these Sour Cream Cookies by adding your favorite mix-ins, such as chocolate chips, chopped nuts, or dried fruits. Simply fold them into the dough after adding the dry ingredients.
Q5: Can I use low-fat sour cream instead of regular sour cream for Sour Cream Cookies?
A5: While it’s best to use regular sour cream for optimal texture and flavor in Sour Cream Cookies, you can use low-fat sour cream as a substitute if desired. Just keep in mind that the cookies may be slightly less rich and moist.
Q6: Can I double the Sour Cream Cookies recipe?
A6: Absolutely! If you want to make a larger batch of Sour Cream Cookies, you can double or even triple the ingredients. Just make sure you have a large enough mixing bowl and baking sheets to accommodate the increased quantity.
Q7: Can I use margarine instead of butter for Sour Cream Cookies?
A7: Butter is recommended for the best flavor and texture of Sour Cream Cookies. Margarine can alter the taste and texture of the cookies, but if you prefer to use margarine, choose one that has a high fat content and is suitable for baking.
Q8: Can I use a hand mixer instead of an electric mixer for Sour Cream Cookies?
A8: Yes, a hand mixer works perfectly fine for this Sour Cream Cookies recipe. Just make sure to beat the butter, sugar, and eggs until light and fluffy, and then mix in the remaining ingredients until well combined.
Q9: Can I add food coloring to the Sour Cream Cookies dough?
A9: Of course! If you want to add a pop of color to your Sour Cream Cookies, you can incorporate a few drops of food coloring into the dough during the mixing process. Add the food coloring gradually until you achieve the desired shade.
Q10: Can I substitute sour cream with Greek yogurt for Sour Cream Cookies?
A10: Yes, you can use Greek yogurt as a substitute for sour cream in this Sour Cream Cookies recipe. The texture and flavor of the cookies may be slightly different, but they will still be delicious.
Q11: Can I use a different extract instead of vanilla extract for Sour Cream Cookies?
A11: Absolutely! Feel free to experiment with different extracts to add variety to your Sour Cream Cookies. Almond extract, lemon extract, or even maple extract can be wonderful alternatives to vanilla.
Q12: Can I make the Sour Cream Cookies dough in advance and bake it later?
A12: Yes, you can prepare the Sour Cream Cookies dough in advance and refrigerate it for up to 3 days before baking. This allows for better flavor development and convenience if you want to bake the cookies fresh at a later time.
Q13: Can I use a different type of sugar, like brown sugar or powdered sugar, for Sour Cream Cookies?
A13: While granulated sugar works best for this Sour Cream Cookies recipe, you can experiment with other types of sugar. Keep in mind that the texture and taste of the cookies may be slightly different.
Q14: Can I glaze or frost the Sour Cream Cookies?
A14: Absolutely! These Sour Cream Cookies can be enjoyed as they are, or you can get creative and add a glaze or frosting for extra sweetness and decoration. Consider a simple powdered sugar glaze, cream cheese frosting, or a drizzle of melted chocolate.
Q15: Can I make smaller or larger Sour Cream Cookies?
A15: Yes, you can adjust the size of the Sour Cream Cookies to your preference. For smaller cookies, use a smaller scoop or roll smaller dough balls. For larger cookies, use a larger scoop or roll bigger dough balls. Just remember to adjustthe baking time accordingly to ensure they are baked evenly.
