Sour Cream Cookies
Sour cream cookies are such a special treat. They're soft and tasty with a creamy vanilla frosting. These make an ideal treat for any occasion.
Servings: 27 cookies
Equipment
- Cookie Scoop 1½-Tablespoon
Ingredients
For the Cookie Dough:
- 2½ Cups all purpose flour unbleached
- 2 Teaspoons baking powder
- ½ Teaspoon baking soda
- ¼ Teaspoon salt
- ½ Cup unsalted butter 1 Stick, at room temperature
- 1 Cup granulated sugar
- 1 egg
- ½ Cup sour cream
- 2 Teaspoons vanilla extract
For the Buttercream Frosting:
- ½ Cup salted butter 1 Stick, at room temperature
- 3 Cups powdered sugar
- 2 Tablespoons milk
- 1 Teaspoon vanilla
- ¾ Ounce freeze-dried strawberries crushed, and/or food coloring
Instructions
- Preheat the oven to 350°F
- Line a cookie sheet with parchment paper. Set aside.
- In a bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, using a hand mixer, mix the butter and granulated sugar together well.
- Add the egg, and mix until combined.
- Add the sour cream and vanilla extract. Mix until the ingredients are incorporated.
- Add the dry mixture in 2 or 3 increments, mixing well between each addition.
- Using a medium-sized cookie scoop (1½ tablespoons), scoop the dough and place it on the prepared cookie sheet.
- Bake in the preheated oven for 9 to 11 minutes, until the edges are golden and the center is still soft.
- Cool the cookies for 2 to 3 minutes in the pan and then transfer to a cooling rack to cool completely.
- While the cookies are cooling, make the buttercream.
- In a mixing bowl, using a hand mixer, cream the butter.
- Add the powdered sugar in increments alternating with the milk, mixing well.
- Separate the frosting into 2 bowls.
- In bowl #1 I added food coloring. Mix until you have reached the desired color. Place the buttercream into a piping bag and frost the cookies.
- In bowl #2 I added crushed freeze-dried strawberries. Mix until combined. Use an offset spatula to frost the cookies.
Notes
Mixing the ingredients: I like to use a hand mixer for the wet ingredients and a Danish dough whisk when adding the dry ingredients (this combines everything well without over-mixing). When combining the crushed berries with the buttercream frosting, I use a food processor. A blender would work too.
Offset spatula or piping bag: You can use whichever you prefer to frost your cookies. With a piping bag though, ensure the crushed berries are in very small pieces unless you're using a wide tip (so they don't clog it up).
Food coloring: You can use any color(s) you want. I used Wilton's royal blue coloring - it's a coloring gel rather than a liquid so just add a tiny bit at a time.
Offset spatula or piping bag: You can use whichever you prefer to frost your cookies. With a piping bag though, ensure the crushed berries are in very small pieces unless you're using a wide tip (so they don't clog it up).
Food coloring: You can use any color(s) you want. I used Wilton's royal blue coloring - it's a coloring gel rather than a liquid so just add a tiny bit at a time.
Nutrition
Calories: 199kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 105mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 247IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg
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