Prepare to unlock the secret to the most irresistibly soft and tangy cookies you've ever tasted! These drop sour cream sugar cookies are about to become your new obsession - imagine a cookie so light, so tender, it practically dissolves on your tongue with a perfect balance of sweetness and subtle tang. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality cookies right from your own kitchen in just 25 minutes. Get ready to impress your family, wow your friends, and create a treat that will have everyone begging for your recipe!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup sour cream
- 1 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon baking powder
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
- Add the egg and vanilla extract to the butter and sugar mixture. Mix until well combined, scraping down the sides of the bowl as needed to ensure everything is evenly incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This will help to evenly distribute the leavening agents throughout the flour.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start with one-third of the flour mixture, then add half of the sour cream, followed by another third of the flour, the remaining sour cream, and finally the last third of the flour. Mix until just combined; do not overmix.
- Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious drop sour cream sugar cookies with a glass of milk or your favorite beverage!
Tips
- Room Temperature Matters: Ensure your butter, egg, and sour cream are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: Mix the dough just until ingredients are combined. Overmixing can lead to tough, dense cookies.
- Consistent Size: Use a cookie scoop or tablespoon to ensure uniform cookie sizes for even baking.
- Cooling is Crucial: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to help them set properly.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
- Optional Enhancements: Consider adding a light dusting of powdered sugar, a simple glaze, or sprinkles for extra flair!
Nutrition Facts
Calories: 140kcal
Carbohydrates: 18g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
