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Sour Cream Sugar Cookies

by on June 21, 2010 · 8 comments

Fuzz and I were in the mood for sugar cookies this morning, and since we had some sour cream to use up we decided to try a recipe from the Tate’s Bake Shop Cookbook. Of course we made a few changes along the way – we used unsalted butter, adjusted the amount of salt, and added a little almond extract. The original recipe makes 44 cookies, but we halved it and got about 18 so I guess we made them too big. They were pretty good for soft sugar cookies.  I think I prefer crispy cookies, but if you like the soft type these are worth a try.

Sugar Cookies

Sour Cream Sugar Cookies
 
Prep time
Cook time
Total time
 
Serves: 38
Ingredients
  • Sour Cream Sugar Cookies
  • 12 tablespoons unsalted butter, room temperature
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 large egg
  • 1/2 teaspoon salt
  • 1 cup room temperature sour cream
  • 3 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
Instructions
  1. In bowl of a stand mixer with the paddle attached, cream the butter and sugar for about 3 minutes or until light and fluffy. Scrape sides of bowl often and add in the vanilla and almond extract. After creaming the butter and sugar, add the egg and salt and beat just until mixed. Stir in the sour cream.
  2. Thoroughly mix together the flour, soda, and baking powder in a separate bowl. Add to the batter and stir until mixed.
  3. Scoop batter up by heaping tablespoons and arrange scoops of dough a couple of inches apart on parchment lined cookie sheets. Bake for 15 minutes at 350F or until cookies are brown around the edges.

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Published on June 21, 2010

{ 8 comments… read them below or add one }

Cakelaw June 21, 2010 at 7:33 pm

These sound great – I am very fond of recipes with sour creamin – it gives a nice moistness and tang to the finished product.

LisAway June 22, 2010 at 1:27 am

I’m all about no-roll sugar cookies. Especially soft ones! I’ll be trying these. It looks like they might be on the sweet side to go well with traditional frosting. . . ?

bernadettebear June 22, 2010 at 7:13 am

These look good but I would love to know how to make half a batch, too. So many times you say that you made “half a batch” of something and I’m so jealous because our household of two could use that amount but I have no idea how to do half an egg or if the baking soda or baking powder can just be cut in half. Please share the half batch recipe or explain how to do this. Love your blog and have told my baking friends where to find you. Thanks

Anna June 22, 2010 at 7:51 am

Bernadette, I will be happy to share that info! In cases where I say I just halved it and don’t give any details, it’s because I just halved the measurements. As for eggs, I use about 2 tablespoons of lightly beaten egg for half an egg.

Janet June 22, 2010 at 11:01 am

Yikes, am preheating the oven and have everything measured out…I couldn’t find an oven temperature? These look awesome…thanks!

Tina from PA June 22, 2010 at 12:08 pm

Did I hear soft Sugar Cookies? I’m on my way to the kitchen!

C L June 22, 2010 at 7:35 pm

OK, I’m convinced. ;) There is some sour cream in the fridge beginning to be used for something besides onion dip. LOL The coworkers should be very happy with these delicious looking treats. :)

Natalie (The Sweets Life) July 12, 2010 at 7:50 pm

could i refrigerate this dough overnight?

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