Grandma’s Sour Cream Sugar Cookies

There’s something undeniably magical about baking cookies, especially when the recipe comes from a beloved family member. Today, I’m beyond excited to share a true gem from my own treasure trove: Grandma’s Sour Cream Sugar Cookies. This recipe isn’t just a method for creating delicious treats; it’s a warm, sweet invitation to gather, share, and create memories. The smell when these are in the oven is incredible, and the taste? Absolutely divine!

Introduction

These cookies are a staple at family gatherings, bringing smiles and a bit of nostalgia with every batch. Soft, with a delicate texture that melts in your mouth, they carry the sweet hint of vanilla and a rich, comforting creaminess from the sour cream. Perfect for holidays, special occasions, or a simple Sunday afternoon, these cookies are anything but ordinary!

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2/3 cup sour cream
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

How to Make Instructions

1. Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cream Butter and Sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add Wet Ingredients: Beat in the egg and vanilla extract. Mix in the sour cream until well combined.
4. Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
5. Mix Dough: Gradually add the dry ingredients to the wet ingredients, stirring until the dough is smooth.
6. Shape Cookies: Drop tablespoonfuls of dough onto the prepared baking sheet. Flatten slightly with the back of a spoon or a glass dipped in sugar if you like a crispier edge.
7. Bake: Bake for 8-10 minutes, or until the edges are lightly golden.
8. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Helpful Tips

• Chill the Dough: If you have time, chilling the dough for at least an hour can make it easier to handle and help prevent the cookies from spreading too much.
• Don’t Overbake: These cookies should come out soft. They will set up as they cool, so pulling them out when they’re just done ensures they keep their perfect texture.

Substitutions/Variations

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Make sure it includes xanthan gum to help with the texture.
• Add-Ins: Feel free to stir in some lemon zest, almond extract, or even mini chocolate chips for a different twist.

Frequently Asked Questions

Can I use low-fat sour cream?

• Yes, low-fat sour cream works fine, although full-fat will give you a richer flavor.

Can I freeze these cookies?

• Absolutely! These cookies freeze well. Just make sure they are completely cooled before freezing and store in an airtight container.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze for up to 3 months.

More Relevant Recipes

If you loved these, you might also enjoy:

• Reindeer Chow
• Buckeye Brownie Bites
• Bourbon Pecan Peach Crisp

Thank you for joining me in reviving this cherished family recipe. I’m thrilled to pass on the legacy of Grandma’s Sour Cream Sugar Cookies and hope they bring as much joy to your kitchen as they have to mine. Bake, enjoy, and most importantly, share the love!

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