Sour Cream Sugar Cookies
These cookies are chewy and have a fairly pronounced sour cream flavor.
Servings 44 Cookies
Cost 5
Ingredients
- 12 tablespoons unsalted butter, room temperature (6 oz) (170 grams)
- 2 cups granulated sugar (400 grams)
- 2 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 large egg
- ½ teaspoon salt
- 1 cup room temperature sour cream
- 3 ¼ cups all purpose flour (410 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Sprinkles (optional)
Instructions
- 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 2 ½ cups of the flour, baking 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. If you're using sprinkles, add them now. Bake for 15 minutes at 350F or until cookies are brown around the edges.
- Let cool on the baking sheets for about 3 minutes, then transfer to a wire rack to finish cooling.
