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.
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
- 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.
- Thoroughly mix together the flour, soda, and baking powder in a separate bowl. Add to the batter and stir until mixed.
- 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.