Soft Sour Cream Sugar Cookies
User Reviews
4.5
Soft Sour Cream Sugar Cookies
Description
This sugar cookie recipe uses sour cream blended with baking soda to add moisture and tenderness, creating soft cookies with a slight tang to balance the sweetness. The dough is mixed until just combined, avoiding overworking to keep the texture light. After chilling, the dough is rolled thin and cut into shapes, then baked until the edges are lightly golden but the centers remain soft.
The included nutmeg is optional and adds a gentle warm spice when used. These cookies are ideal for sugar cookie cutters and decoration or enjoyed plain. The recipe notes mention a recommended flour amount of 5 ½ cups to prevent dry or crumbly dough, providing better results than the originally higher measurement.
Chilling the dough helps with handling and improves the texture of the cookies. Rolling the dough with additional flour prevents sticking. Baking time varies with cookie size but generally ranges 9-11 minutes. Allow cookies to cool on the sheet a few minutes before transferring to cool completely.
Ingredients
- 1 cup butter softened, salted
- 2 cups granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 5 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg optional
- ½ teaspoon salt
- 1 cup sour cream
- 1 ½ teaspoons baking soda
Instructions
- In a large bowl with a handheld electric mixer (or in an electric stand mixer), cream together the butter and sugar for a minute or so. Add the eggs and vanilla and mix until well-combined.
- Add the flour, baking powder, nutmeg (if using) and salt. Mix until combined; the mixture will be in little pieces.
- In a separate bowl, stir together the sour cream and baking soda. The sour cream may foam a bit - that's totally normal.
- Add the sour cream mixture to the cookie dough and mix until combined. Don't overmix - just until it is smooth and looks like sugar cookie dough.
- Wrap the dough in plastic wrap and refrigerate for 1-2 hours.
- Preheat the oven to 375 degrees F.
- Roll the dough on a lightly floured counter to about 1/4-inch thick and cut into desired shapes, using additional flour on the counter or rolling pin as needed. Place the cutout cookies on a parchment or silpat lined baking sheet a couple inches apart and bake for 9-11 minutes, depending on the size and thickness of the cookies. Don't overbake. They'll be puffed up a bit and should be lightly browned (or not browned at all) on the bottoms; they'll be softer if there's no browning on the sides and top.
- Let the cookies rest a minute or so on the baking sheet before removing to a wire rack to cool completely.
Notes
- Use 5 ½ cups of flour as recommended to avoid crumbly dough common with the original 6 ½ cups amount.
- Chill the dough for 1-2 hours before rolling for easier handling and better texture.
- Roll out dough on a floured surface to about 1/4 inch, using flour on rolling pin and surface to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies (2 to 3 Dozen Depending on Size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 174kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 26mg | 9% |
| Sodium | 156mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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