Sour Cream Cookies
These sweet and tangy sour cream cookies are a tasty treat. The batter works up quick and after an overnight chill in the fridge, you can cut them into any shape you like - a super fun kitchen project to do with your little ones. I love using my fluted round cookie cutters for simple cut cookies like this one. The consistent size and shape means a consistent, quick baking time.
This recipe is from the Marietta Long Box Recipes collection.
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Sour Cream Cookies | Tangy & Sweet Easy Cookie Recipe
A delicious, tangy cookie baked thin to perfection!
Ingredients
Directions
- In a large bowl, sift together flour, baking soda, salt, and baking powder. Set aside.
- In a separate large bowl using a hand mixer, or using a stand mixer, cream together butter and sugar until light and fluffy.
- Add egg to butter mixture and beat until well incorporated.
- Add vanilla and sour cream to butter mixture and beat until well incorporated.
- Turn out cookie dough onto a sheet of plastic wrap. Wrap the dough tightly in the plastic wrap and chill in the fridge overnight.
- When ready to bake cookies after the dough has chilled, pre-heat oven to 350°F.
- Grease cookie sheet with butter or oil and set aside. If preferred, you can use parchment paper instead.
- On a lightly floured surface, roll out the cookie dough very thin - approximately 1/8".
- Cut out the cookies and place them on your prepared cookie sheet. (I like using a fluted cookie cutter like these!) Leave at least one inch between the cookies.
- Bake cookies in oven for 5 minutes. Because they're so thin, they will cook quickly. Pull the cookies out after 5 minutes and test for doneness by lightly pressing on the tops. The top should be fully set, but will indent when pressed. You should also see light browning around the edges. See notes for additional tips on baking times.
- When done, immediately move cookies to a cooling rack to cool.
Notes
These cookies are meant to be cut thin, which means they will bake very quickly. These cookies are done when the edges just start to turn a nice golden brown and when the tops are set. When pressed, the top will still indent when you're checking them. If you need to bake the cookies for additional time beyond the recommended 5 minutes, check them every 30 seconds or so. They will catch and burn quickly because of how thin they are, so make sure to check them often and transfer them to a cooling rack right away after pulling them from the oven. Removing them from the hot pan helps stop the cooking process and keep them from overbaking.
