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 Sour Cream Sugar Cookies 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 and chewy type these are worth a try.
I recently updated the recipe to a half version since I usually halve the recipe.
Sour Cream Sugar Cookies
- 6 tablespoons unsalted butter, room temperature (85 grams)
- 1 cup granulated sugar (200 grams)
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 2 tablespoons beaten egg
- 1/4 teaspoon salt
- 1/2 cup room temperature sour cream (114 grams)
- 1 1/2 cups all purpose flour, plus another 2 T. (205 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- With an electric mixer, beat the softened butter and sugar 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 1 1/4 cups of the flour, soda, and baking powder in a separate bowl. Add to the batter and stir until mixed. At this point the dough should be pretty soft since you didn't add all the flour. If for some reason it is dry, don't add anymore. Otherwise, gradually add remaining flour. If you weighed the flour, you shouldn't have any problems.
- 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.