Sour Cream Cookies
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts Delightfully soft and tender Sour Cream Cookies made with a touch of almond and nutmeg. These drop cookies bake up quickly for a comforting treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 8 mins | None | 24 cookies |
🔪 Key Equipment
- Mixing bowl
- Baking sheet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 c. | Butter | Softened |
| 1 1/2 c. | Sugar | Granulated |
| 1/2 c. | Sour cream | Standard |
| 1/2 t. | Almond extract | Liquid |
| 1 t. | Baking soda | Leavening agent |
| 1/4 t. | Salt | Fine grain |
| 2 | Eggs | Whole |
| 1 t. | Vanilla extract | Liquid |
| 3 1/4 c. | Flour | All-purpose |
| 1 t. | Nutmeg | Ground |
Instructions
Step 1: Mixing and Baking
- Cream together the 1/2 c. butter and 1 1/2 c. sugar. Mix in 1/2 c. sour cream, 2 eggs, 1 t. vanilla, and 1/2 t. almond extract.
- Stir in 1 t. soda, 1/4 t. salt, 3 1/4 c. flour, and 1 t. nutmeg until just combined into a soft dough.
- Drop the dough by spoonfuls onto a greased baking sheet.
- Bake at 375 degrees for 8 minutes until lightly golden and set.
💡 Make-Ahead & Storage: Store baked cookies in an airtight container at room temperature for up to 3 days.
Original Recipe Scan
