Add 1 cup sugar (201 grams or 7 ounces) and beat until fluffy.Īdd a large egg and a teaspoon of vanilla extract and blend well. In the bowl of a standing mixer with the flat beater OR in a large bowl with an electric hand mixer, place ½ cup of slightly-softened butter (I use salted) (113 grams or 4 ounces). In a bowl, place 2 ⅔ cups flour (400 grams or 14.1 ounces), 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon nutmeg. Unless you're using the convection feature, I suggest baking one tray of cookies at a time in the center of your oven. parchment paper to line the baking trays.The confectioner’s sugar, also known as powdered sugar or icing sugar, is best for buttercream. You'll need butter, vanilla, salt, and confectioner's sugar. If you choose to frost the cookies, try the recipe below for buttercream frosting. I prefer to use full-fat sour cream for the tastiest results. NUTMEGĪdd just a bit of nutmeg for a traditional sour cream cookie with a hint of nutmeg flavor. Never forget your salt in cookies! You will notice. Unbleached flour is denser and more structured and can hold up your baked goods better.īaking soda helps the cookies rise and prevents the cookies from tasting too “cakey.” BAKING POWDERīaking powder adds carbon dioxide to encourage the cookies to rise up and out. Chemicals used in bleached flour produce a softer, less-dense texture. I prefer pure extract, not imitation flavoring. VANILLA EXTRACTĪdd 1 teaspoon of vanilla extract. You’ll need some good old-fashioned granulated sugar.
I suggest European-style butter, or for a less expensive option, try the Land O’ Lakes butter.īutter should be slightly softened but still cold. I feel it gives an extra depth to the cookies. While the standard is to use unsalted butter when baking, I personally prefer salted.
#Sour cream cookies how to
more cookies to try peanut butter cookies orange drop cookies chocolate cake mix cookies how to make sour cream cookies Or, for a sweeter treat, top with buttercream frosting. They are lightly sweetened with a sprinkle of sugar. Sour cream cookies are soft and fluffy, buttery and tender with a hint of nutmeg. Once again, I turned to my trusty 1963 edition of Betty Crocker's COOKY BOOK, adapted the recipe for sour cream cookies. I hope you enjoy them as much as we do.These old-fashioned sour cream cookies are a soft and fluffy, tender cookie perfect with a cup of tea! sour cream cookies with frosting (or not!) I may reduce it another 1/4 cup, but I’ll have to give that a try before officially changing up the recipe.įor now, here is Grandma’s Quick and Easy Sour Cream Cookies Recipe. I make it a couple times a year and the only thing I’ve ever changed is reducing the sugar by about a 1/4 cup. It’s a bit like holding onto the past and remembering the few good times with Grandma (yeah, lots to unpack there, but that’s for another day - lol). However, I kinda like holding the stained and slightly beaten recipe cards in my hands. I always think that someday I’ll get them all transferred to digital or put them all in a cookbook. It never fails when I want to dig through her recipes I have to first find where I last left that gallon-sized bag. Sometimes I’ll find the bag in the pantry, another time forgotten and buried under piles of paper on my desk, other times tucked in an available spot on the bookcase. However, these sour cream cookies are a really close second.įor as long as I can remember I’ve used my Grandma’s sour cream cookies recipe.įor years I’ve had a gallon-sized ziplock bag packed with Grandma’s handwritten recipes bumbling around the house.
Of course, these are right behind snickerdoodle cookies, which, as far as I’m concerned win for best cookies ever. One of our favorite cookies has always been sour cream cookies.
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