Sour Cream Cookies Recipe: Pillowy Soft Perfection!

Is there anything more comforting than a freshly baked cookie? We think not! And if you’re looking to elevate your cookie game beyond the usual chocolate chip or peanut butter, look no further than these incredible sour cream cookies. These aren’t your average cookies; they’re melt-in-your-mouth soft, slightly tangy, and utterly addictive. The secret? A generous dollop of sour cream, which lends a tenderness and moisture that’s simply unmatched. Get ready to experience cookie bliss with this easy and foolproof recipe!

Why This Recipe Works

This sour cream cookie recipe is a winner for several reasons:

• Sour Cream Magic: The sour cream isn’t just a flavor component; it’s the key to the cookie’s texture. Its acidity tenderizes the gluten in the flour, resulting in a soft and chewy cookie rather than a tough or crumbly one. The fat content also adds richness and moisture.
• Simple Ingredients: You probably already have most of the ingredients in your pantry and refrigerator. No fancy or hard-to-find items required!
• Easy to Make: The recipe is straightforward and doesn’t require any special equipment. A simple hand mixer or even a sturdy whisk will do the trick.
• Versatile Flavor: While delicious on their own, these cookies are a blank canvas for your favorite flavors. Add a touch of lemon zest, a sprinkle of cinnamon, or even some chocolate chips to customize them to your liking.
• Freezes Beautifully: Make a batch ahead of time and freeze the dough or baked cookies for a quick and easy treat whenever the craving strikes.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Optional: sanding sugar for topping

Instructions

1. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
2. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
3. Mix in Sour Cream: Add the sour cream and mix until well combined. The mixture may look slightly curdled at this point, but that’s perfectly normal.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the baking powder and baking soda are evenly distributed throughout the flour.
5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
6. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour, or preferably 2-3 hours. This chilling time is crucial for preventing the cookies from spreading too much during baking. The longer the dough chills, the easier it will be to handle.
7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
8. Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. If desired, sprinkle the tops of the cookies with sanding sugar before baking.
9. Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. Keep a close eye on the cookies, as they can burn easily.
10. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips for Success

• Use Softened Butter: Make sure your butter is properly softened before creaming it with the sugar. It should be soft enough to easily press your finger into, but not melted.
• Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much during baking. Don’t skip this step!
• Use Parchment Paper or Silicone Baking Mats: These will prevent the cookies from sticking to the baking sheets and make cleanup a breeze.
• Don’t Overbake: Overbaking will result in dry and crumbly cookies. Bake until the edges are lightly golden brown and the centers are set.
• Experiment with Flavors: Add a touch of lemon zest, a sprinkle of cinnamon, or some chocolate chips to customize the cookies to your liking.
• For a Glazed Cookie: Once cooled, whisk together powdered sugar with a small amount of milk or lemon juice until you reach your desired consistency. Drizzle over the cookies and let set.

Storage Instructions

Baked Cookies: Store the baked cookies in an airtight container at room temperature for up to 3-4 days. They will stay softest if stored with a slice of bread in the container.

Cookie Dough: The cookie dough can be stored in the refrigerator for up to 3 days. You can also freeze the dough for up to 2 months. To freeze, scoop the dough into individual cookie portions and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the frozen dough balls to a freezer bag or airtight container. When ready to bake, simply bake from frozen, adding a few extra minutes to the baking time.

FAQ

Can I use light sour cream?

While you can use light sour cream, the cookies will be slightly less rich and tender. Full-fat sour cream is recommended for the best results.

Can I use a different type of flour?

All-purpose flour is the best choice for this recipe. Using other types of flour may affect the texture of the cookies.

My cookies spread too much. What did I do wrong?

The most common cause of cookies spreading too much is not chilling the dough long enough. Make sure to chill the dough for at least 1 hour, or preferably 2-3 hours. Also, ensure your oven is at the correct temperature.

My cookies are dry. What did I do wrong?

Overbaking is the most common cause of dry cookies. Bake until the edges are lightly golden brown and the centers are set, but not overbaked.

Can I add sprinkles to the dough?

Yes, you can add sprinkles to the dough! Gently fold them in after adding the dry ingredients.

Conclusion

These sour cream cookies are a delightful treat that’s perfect for any occasion. Their soft, pillowy texture and subtle tanginess will have you coming back for more. Whether you’re baking for a holiday gathering, a special event, or simply a cozy night in, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and get ready to experience the magic of sour cream cookies!