5.0 from 3 votes
Amish Drop Sugar Cookies
Soft, puffy, and fluffy no chill drop sugar cookies!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 48 cookies
Calories: 106 kcal
Course:
Dessert , Baked Goods
Cuisine:
American , Amish
Ingredients
- 3 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup salted butter, at room temperature
- 2 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon almond extract
- Sparkling sugar, for topping
Instructions
- Preheat oven to 375°F. Line cookie sheets with parchment paper or silicone mats. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to beat together the sugar and butter until creamy and smooth. Add the eggs; mix until completely combined. Add the sour cream; mix until combined. Gradually add the flour mixture, mixing just until the dry ingredients are incorporated. Add the vanilla extract and almond extract; mix until combined.
- Using a cookie scoop or tablespoons, drop the dough onto the prepared baking sheets. Sprinkle with coarse sugar.
- Bake for 9-11 minutes, or just until the cookies are starting to brown around the edges. Cool on wire racks.
Cup of Yum
Notes
- Use full-fat sour cream (not low-fat or reduced-fat alternatives) for the best results.
- Don't skip the almond extract. I have a friend who is a professional sugar cookie baker. She decorates the most intricate, beautiful, personalized cookies and sells them for weddings, holidays, birthday parties, and more. Kelly adds a good amount of almond extract to her cookie dough and it gives them such a delicious, unique flavor — so I borrowed that idea! I like ¾ teaspoon in this recipe, but you can cut it back to ½ teaspoon if you prefer a more subtle taste. You can also omit the almond extract altogether and substitute with additional vanilla extract.
- Use a cookie scoop to drop equal amounts of dough onto the baking sheets. These uniform dough balls will bake evenly.
- Don’t overbake the cookies. Watch for the cookies’ edges to just start to turn a slightly darker color. They will continue to firm up as they cool, resulting in that great soft texture that we’re looking for. Overbaking the cookies will yield dry cookies.
Nutrition Information
Serving
1cookie
Calories
106kcal
(5%)
Carbohydrates
14g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
20mg
(7%)
Sodium
82mg
(3%)
Potassium
37mg
(1%)
Fiber
0.3g
(1%)
Sugar
6g
(12%)
Vitamin A
158IU
(3%)
Vitamin C
0.04mg
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 106
% Daily Value*
| Serving | 1cookie | |
| Calories | 106kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 20mg | 7% |
| Sodium | 82mg | 3% |
| Potassium | 37mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 158IU | 3% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.