Description
Deliciously soft and tender Sour Cream Cookies with a light and fluffy texture, topped with a creamy sour cream buttercream frosting. Perfectly balanced sweetness and a subtle tang from the sour cream create a delightful treat for any occasion.
Ingredients
Cookie Dough
- 75 g Unsalted butter, room temperature
- 200 g Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Egg, room temperature
- 120 g Sour cream, full fat, room temperature
- 185 g All purpose flour, sifted
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
Buttercream Frosting
- 113 g Unsalted butter, room temperature
- 120 g Powdered sugar, sifted
- 2 tablespoons Sour cream, full fat, room temperature
- Food coloring (optional)
Instructions
- Prepare the Cookie Dough: Using an electric hand mixer, whip the room temperature butter with granulated sugar for a few minutes until the mixture is light and fluffy. Then, add the egg and vanilla extract and continue whipping until well combined. Fold in the sour cream gently to maintain the airy texture.
- Incorporate Dry Ingredients: Sift together all purpose flour, baking powder, and salt into the wet mixture. Using a rubber spatula, fold the dry ingredients into the batter just until combined making sure not to overmix to keep the cookies tender.
- Shape Cookies: Line two baking sheets with parchment paper. Use a spoon or cookie scooper to portion the dough into 18 equal cookies, placing them comfortably spaced apart on the sheets to allow puffing during baking.
- Chill Dough: Refrigerate the cookie trays for at least 1 hour. This step helps the dough firm up, which results in better texture and shape retention during baking.
- Preheat Oven and Bake: Preheat your oven to 175℃ (350°F) without fan. Bake the cookies for about 14 minutes, monitoring closely until the bottoms are fully baked and golden while the tops remain pale and soft.
- Cool Cookies: Allow the cookies to rest on the baking sheets for a few minutes before transferring them carefully to a cooling rack to cool completely.
- Make Buttercream Frosting: Whip the room temperature butter and sifted powdered sugar together with an electric hand mixer for 2-3 minutes until fluffy and pipeable. Add the sour cream and whip briefly. If desired, mix in food coloring until evenly incorporated.
- Frost and Serve: Use a spoon or spatula to spread the frosting onto cooled cookies. Serve immediately or store the frosted cookies in the refrigerator for 2-3 days for best freshness.
Notes
- Ensure all dairy ingredients (butter, egg, sour cream) are at room temperature for smooth mixing and even baking.
- Do not overmix the dough after adding the dry ingredients to avoid tough cookies.
- Chilling the dough is critical for good cookie shape and texture.
- Monitor baking time carefully to get the perfect balance between baked bottom and pale top.
- Store leftover cookies in an airtight container in the refrigerator to maintain freshness and frosting texture.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
