Sour Cream Cookies
Sour Cream Cookies are extra tender, moist and have a cake-like consistency. Similar to a sugar cookie but these have pillowy soft centers! Topped with a vanilla icing and decorated with Christmas sprinkles for fun!
Servings: 35 cookies
Ingredients
Sour Cream Cookies
- 3 1/4 cups all-purpose flour
- 1 teapoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup salted butter softened at room temperature
- 1 cup granulated sugar
- 2 whole large eggs
- 3/4 cup sour cream at room temperature
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract
Icing
- 2 cups powdered sugar
- 2 tablespoons salted butter melted and cooled
- 1/2 teaspoon pure vanilla extract
- 2-3 tablespoons milk
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper or silpat mats. In a medium bowl whisk together the flour, baking powder and baking soda. Set aside.
- In a large bowl with an electric mixer or in a bowl of a stand mixer, cream together the softened butter and sugar until smooth.
- Add the eggs, one at a time and then add sour cream and extracts. Mix until all of the ingredients are combined and smooth. Be sure to scrape down the sides of the bowl.
- Add the flour mixture to the wet ingredients. Just mix until combined, do not over-mix.
- Using a mini ice cream to scoop the cookie dough balls or measure out 2 tablespoons of dough. Place cookies on the baking sheet 1 1/2 inches apart. Bake for 8-10 minutes. The cookies will not turn golden brown but the bottoms will.
- Let the cookies cool for a few minutes and place them on a cooling rack.
- When the cookies are completely cooled, whisk together the powdered sugar, melted butter, vanilla extract and 2 tablespoons of milk until smooth. Add more milk if the icing is too thick. Spoon the glaze on top of each cookie and top with sprinkles (optional). Let the cookies set for a few minutes and enjoy!