Meet your new favorite cookie recipe! Sour Cream Cookies are a family favorite. With a delicious cake-like texture, you’ve got an addictive cookie that's easy to make without being overly sweet.
2stickssalted butter, softened to room temperature (1 cup) the original recipe calls for margarine
1 ½cupsgranulated sugar
2largeeggs
1cupsour cream
1teaspoonvanilla extract
1 ½cupschopped walnuts(optional, I've never actually had these cookies with nuts in all my years eating them)
Glaze:
1 ½cupsconfectioner's sugar
1Tablespoonlemon juiceyou could always sub lemon extract but maybe start with less and taste it before you add more
1-2Tablespoonswater
Sprinkles, optional
Instructions
Cookies:
Preheat oven to 325 degrees and line sheet pans with parchment or silicone baking mats.
Combine flour, baking soda, baking powder and salt. Set aside.
In a large mixing bowl, beat together butter an granulated sugar.
Beat in eggs, sour cream and vanilla until well combined.
Add dry ingredients and beat until just combined. Fold in walnuts if using. The batter will be thick.
Drop Tablespoons (1 ½ inch balls) of batter onto lined pans, about 2 inches apart.
Bake 12-15 minutes, until the edges are just beginning to turn golden. Cool.
Once they've cooled, you can glaze and serve. If you're planning on freezing these, you'll want to freeze them after baking but without the glaze.
Glaze:
Mix all ingredients until well combined well.
Dip the cookies into the glaze. Top with some sprinkles if you want a pop of color.
Set aside for a few minutes until the glaze has dried. Serve immediately or store in an airtight container on your counter.
Video
Notes
Don't over-mix the batter. I like to mix until it's just combined.
The batter will be thick- don’t be alarmed by this, that’s how it’s supposed to be.
You don’t have to refrigerate this batter before baking.
Use a cookie scoop to try and get equal size cookies. Don’t worry about them being perfectly rounded, just focus on getting the same amount in each cookie for even baking.
Line your pan for easy clean up and cookie removal.
Look for that golden edge- You’ll want to bake until the edges are just starting to get golden.
Cool completely before glazing.
Adjust the glaze ingredients to your taste. You want the glaze to be pourable without being too watery so I start with less and mix until I like the texture, adding more water or confectioner's sugar as needed.
Add sprinkles before the glaze dries. I do this every 4 dipped cookies.
Leftovers and Storage: these last 4-5 days in an air-tight container on your counter. You can put a piece of bread into the container with them to help keep them moist.