Sour Cream Cookies Recipe

The ideal light and fluffy cookies are these sour cream ones. A decadent and thick traditional buttercream icing covers them. 

Ingredient

Sour Cream Cookie – 1¼ cups (150 g) all purpose flour – 1 tsp (3 g) apple pie spice – ½ tsp baking powder – ⅛ tsp baking soda – ¼ tsp salt – ¼ cup (57 g) unsalted butter, room temperature – ½ cup (100 g) granulated sugar – ¼ cup (50 g) light brown sugar – 1 large egg (US), room temperature – 1 tsp (5 ml) vanilla extract – ½ cup (120 g) sour cream, room temperature Brown Butter Maple Buttercream Frosting – ½ cup (113 g) softened browned butter – 1½ cups (180 g) powdered sugar – 2 tbsp (30 ml) maple syrup – 1 tsp (5 ml) vanilla extract – 1 tbsp (15 ml) milk, plus more as needed

Direction

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1

Melt butter for buttercream in small pots or sauce pans. Butter splash. Butter often mixed. Almond-spritz. Golden butter defrosts foam. Heatproof bowl brown butter 10 minutes.

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2

Adjust oven temperature to 375 F (190 C). Apply parchment paper to the edges of two large baking sheets.

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3

Mix the flour, baking soda, baking powder, apple pie spice, and salt together in a big bowl. 

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4

In another big bowl, mix room-temperature butter, light brown sugar, and granulated sugar. Low-speed combine egg, vanilla, and sour cream. Mix wet and dry ingredients briefly.

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5

Scoop 1 tablespoon (15 ml) sour cream sugar Drop cookie batter onto a small or big baking sheet. For accurate cookie portions, I use a little scoop.

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6

Baking sour cream cookies takes 10-12 minutes. Setting the edges. The center springs back when gently touched. 

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7

Sugar, maple syrup, vanilla, and 1 tablespoon (15 ml) drained brown butter milk make maple buttercream frosting. Mix in the remaining ½ cup (60 g) powdered sugar. 

also see

also see

Gluten Free Peanut Butter Cookies Recipe