When they are done the edges will just be starting to become golden and the bottoms will be done. To bake, put the baking sheets into the oven and bake the cookies for 12 minutes. I use a cookie scoop! So grab the prepared baking sheets and then drop 2 tbsp size spoonfuls or scoops of dough onto them that are spaced about 2 inches apart from each other. Because these are drop cookies it’s super easy, but they should all be about the same size for even baking. With the dough made you now need to form the cookies. Finally, add the nutmeg and flour and then mix again until the flour mixture is fully incorporated. Next, mix in the sour cream, eggs, vanilla extract, and baking soda. Then using the paddle attachment, mix them together at medium-high speed until light and fluffy. Now let’s make some cookie batter! Add the brown sugar and butter to the large bowl of your stand mixer. The cookies will stick if you skip this step. Next, line 2 baking sheets with parchment paper or silicone baking mats. In cookie making, it does not get much easier than these sour cream drop cookies! Once the simple dough is made it’s just a matter of plopping spoonfuls of it onto a baking sheet and popping it into the oven! Preheat The Oven And Prep The Panįirst, preheat your oven to 350☏ (177☌) so that it is hot once the cookie dough is ready. Flour – Simple all-purpose flour is all you need for this recipe.Nutmeg – Adds a warm bit of spice to the cookies that blends well with the vanilla.Be sure not to mix up the baking soda for baking powder. Baking Soda – Act as a leavening agent to give the cookies a little rise.Vanilla Extract – Use pure vanilla extract for the best flavor.Eggs – They help to give the cookies texture and add richness. ![]() Sour Cream – Adds a touch of tang as well as lots of moisture to the cookies.Butter – Always use unsalted butter to control the amount of added salt.Brown Sugar – It naturally has some molasses in it which adds a lovely sweetness that complements the sour cream.Sour cream cookies are popular for good reason! Spices can also be added to the dough to customize the flavor. But you can also top them with Cookie Icing or Chocolate Cream Cheese Frosting if you like. You can serve them as is with a cup of coffee or milk. In fact, old-fashioned Sour Cream Cookies have been around for a long time! Not to mention, the tanginess of the sour cream adds flavor and balances out the sweetness beautifully. No need to roll the dough, form it, or even chill it! So if you are short on time, sour cream cookies are your best friend.Īnd adding sour cream to cookies is a total game-changer! It makes them super soft by adding moisture and you end up with cookies with a really tender crumb. You are literally just dropping spoonfuls of dough onto a cookie sheet and baking. Meet your new favorite quick cookie recipe! First off, sour cream drop cookies are ridiculously easy to make. 10 Other Delicious Cookie Recipes To Try.7 Can I Make Gluten-Free Sour Cream Cookies?.6 Can You Substitute Greek Yogurt For Sour Cream In Cookies?.2 Why You’ll Love These Sour Cream Cookies.Thin icing out with ½ tablespoon of water at a time until desired consistency.ĭecorate using mini candy covered chocolate, sprinkles, and colored sugars. In another medium size bowl, whisk together powdered sugar, meringue powder, sour cream, and vanilla extract. Remove and transfer onto a wire rack to cool. Remove from the freezer and bake for 7-10 minutes or until the cookies are golden brown. Cut out the dough using cookie cutters and place onto parchment lined cookie sheet. Add the second half of the dry ingredients to the wet ingredients and mix until well combined.įlour a clean surface and roll dough out to ¼ inch thickness. ![]() In a small bowl sift flour, baking powder, baking soda, and salt.Īdd half of the dry ingredient into the wet ingredients and mix together with a spatula. Add egg, sour cream, and vanilla extract and mix well. ![]() In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Line two cookie sheets with parchment paper and set aside. ½ tablespoon water, more water to thin out consistency if needed 1 ½ tablespoons meringue powder or egg whites
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |