Sour Cream Cookies
Soft, tender sour cream cookies with a light tang and melt-in-your-mouth texture. Perfect for holidays or everyday baking.
Print Pin Servings: 24 cookies
Calories: 120kcal
Cost: $6–8
Equipment
- 2 Large mixing bowls For wet and dry ingredients
- 1 Electric mixer Stand or hand mixer
- 1 Measuring cups/spoons Standard set
- 2 Baking sheets Lined with parchment
- 1 Parchment paper Prevents sticking
- 1 Wire cooling rack For cooling cookies
- 1 Cookie scoop Optional, for uniform size
Ingredients
- 2 ¾ cups All-purpose flour sifted
- ½ cup Granulated sugar
- ½ cup Brown sugar packed
- 1 cup Sour cream full-fat preferred
- ½ cup Butter softened
- 2 large Eggs room temperature
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- ¼ teaspoon Nutmeg freshly grated if possible
Instructions
- Beat butter with both sugars until light and fluffy.
- Add eggs one at a time, then vanilla. Stir in sour cream.
- Gradually add dry ingredients until just combined.
- Scoop dough, place on sheet, and refrigerate for 30 minutes.
- Bake at 375°F for 8–10 minutes until golden edges.
- Let sit 5 minutes before moving to wire rack.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 35g | Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.5g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 40mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 100IU | Calcium: 20mg | Iron: 0.7mg