sour cream cookie recipe
The Best sour cream cookie recipe
It’s the kind of cookie that feels special for a reason—whether you’re baking for a holiday gathering, a weekend brunch with friends, or just because you’re craving something warm and comforting. The sour cream also adds a subtle moisture that keeps them from drying out, so they stay fresh for days. Plus, it’s a great way to use up extra sour cream without making a big batch of dip or sauce. And honestly? They’re light enough on the sugar that you can enjoy them without feeling guilty, even if you’re not watching calories. It’s the kind of recipe that’s easy to love, easy to make, and always a hit.
Classic Sour Cream Cookies
Soft, buttery cookies with a tangy twist from sour cream, perfect for any occasion. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 tsp salt
👨🍳Directions
-
1
Preheat oven to 375°F. Line two baking sheets with parchment paper. -
2
In a large bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl, beat butter, granulated sugar, brown sugar, egg, and vanilla until smooth. -
3
Gently fold sour cream into the butter mixture until fully combined. Then, gradually add the dry ingredients until just mixed. -
4
Scoop dough into 1.5-tablespoon balls and place 2 inches apart on prepared baking sheets. -
5
Bake for 10–12 minutes, until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sour Cream Cookies Works
❓ Frequently Asked Questions About Sour Cream Cookies
1. What is the best way to store these sour cream cookies for freshness?
Keep them in an airtight container at room temperature for up to five days. For longer storage, freeze them in a single layer on a baking sheet before transferring to a bag or container with parchment between layers. Thaw at room temperature before serving.
2. Can I substitute sour cream with another ingredient if I don’t have any on hand?
Yes, you can use Greek yogurt mixed with a little milk to mimic sour cream’s texture. For every ½ cup of sour cream, blend ¼ cup Greek yogurt with 2 tablespoons milk. The result won’t be identical, but the cookies will still be tender and flavorful.
3. Why do these cookies spread so much?
The fat content in sour cream and butter keeps the cookies soft and moist. If they spread too much, check your oven temperature—it should be around 350°F (175°C). Also, underbaking the edges can cause excessive spread, so remove them from the oven just before they’re golden.
4. How can I make these cookies extra crispy on the edges?
For a crispier texture, preheat your oven to 375°F (190°C) instead of 350°F. Place the cookies slightly farther apart on the baking sheet, and rotate the pan halfway through baking for even browning. Avoid overcrowding the tray to ensure crispiness.
5. Are these cookies suitable for gluten-free baking?
These cookies are not gluten-free by default. If you need a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking flour blend and ensure all other ingredients are certified gluten-free. Always double-check labels for hidden gluten.
