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.
Natalie (The Sweets Life)
could i refrigerate this dough overnight?
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. 🙂
Tina from PA
Did I hear soft Sugar Cookies? I’m on my way to the kitchen!
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.
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
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. . . ?
These sound great – I am very fond of recipes with sour creamin – it gives a nice moistness and tang to the finished product.