Old Fashioned Sour Cream Cookies (Print version)
Soft and cake-like old fashioned sour cream cookies with a tender crumb and a simple vanilla glaze, ready in under 30 minutes.
# Ingredients:
For the cookies
01 -
1/2 cup (115 g) unsalted butter, softened
02 -
3/4 cup (150 g) granulated sugar
03 -
1 large egg, room temperature
04 -
1/2 cup (120 g) full-fat sour cream, room temperature
05 -
1 teaspoon vanilla extract
06 -
2 cups (250 g) all-purpose flour
07 -
1/2 teaspoon baking soda
08 -
1/2 teaspoon baking powder
09 -
1/4 teaspoon salt
10 -
1/4 teaspoon ground nutmeg (optional)
For the glaze
11 -
1 cup (120 g) powdered sugar
12 -
2 tablespoons milk
13 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
02 -
Beat in the egg, sour cream, and vanilla extract until the mixture is smooth and pale.
03 -
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and nutmeg until evenly blended.
04 -
Add the dry ingredients to the butter mixture and stir until just combined. Do not over-mix.
05 -
Cover the bowl and refrigerate the dough for 30 minutes to firm it up and prevent excess spreading.
06 -
Preheat the oven to 375 degrees F. Line baking sheets with parchment paper. Drop rounded tablespoons of dough 2 inches apart. Bake for 10-12 minutes until the edges are light gold and the centers look slightly puffy.
07 -
Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Whisk the glaze ingredients together until pourable and drizzle over the cooled cookies. Let the glaze set before stacking.
# Good to know:
01 -
Cookies are best cooled completely before glazing so the icing sets hard.
02 -
For a thicker glaze, reduce the milk by half. For thinner, add milk one teaspoon at a time.