Old-fashioned sour cream cookies are simple yet uncommon cookies. The tender cookies with mild tanginess from the sour cream are sure to be a big hit with family and guests. A magnificent addition to holiday cookie trays!
Course Dessert
Cuisine American
Keyword sour cream sugar cookies
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour25 minutesminutes
Servings 48
Calories 119kcal
Author Robin Gagnon
Equipment
stand mixer or electric hand mixer
baking/cookie sheets
Parchment paper
Ingredients
Sour Cream Cookie Dough
3cupsall purpose flour
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1cupunsalted buttersoftened
1 ½cupsgranulated sugar
2eggs
1cupsour cream
1teaspoonvanilla extract or almond extract
Vanilla Icing
2cupspowdered sugar
2-3tablespoonsmilk
½teaspoonvanilla extract
Sprinkles or nonpareils optional
Instructions
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. set aside.
Using a stand or handheld electric mixer and a large bowl, cream butter and sugar together.
Add to eggs, sour cream and vanilla to the butter mixture and beat at low speed until batter is smooth.
Slowly add the flour mixture to the bowl with wet ingredients while mixing.
Cover bowl of soft cookie batter with plastic wrap and refrigerate for one hour to firm up.
Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone baking mats.
Scoop up 1 tablespoon sized dollops of cookie dough, roll into balls with wet hands and place onto the prepared baking sheets, approximately 2 inches apart. (a small cookie scoop or large melon baller is handy for this TIP: coat scoop with cooking spray to keep sticky batter from adhering to it)
Bake for 10-12 minutes, until golden brown at edges.
Allow baked cookies to rest on the cookie sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Once cooled, whisk the icing ingredients together and slather or drizzle over the cookies. Top with decorative sprinkles if you like while glaze is still wet. Allow the icing to set before serving or storing.