Ingredients
For the Cookies
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1 cup (226 g) unsalted butter, softened
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1 1/2 cups (300 g) granulated sugar
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2 large eggs
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1 cup (240 g) full-fat sour cream
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1 teaspoon vanilla extract
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4 cups (500 g) all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon salt
Optional Frosting
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1/2 cup unsalted butter, softened
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3 cups powdered sugar
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2–3 tablespoons milk or cream
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1 teaspoon vanilla extract
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Food coloring and sprinkles (optional)
Instructions
In a large bowl, beat the butter and granulated sugar together until light, fluffy, and pale. This step incorporates air and ensures soft cookies.
Mix in the eggs one at a time, then add the vanilla extract. Beat until fully combined.
Gently mix in the sour cream until smooth. The batter will appear thick and creamy.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Cover and refrigerate the dough for 1–2 hours. Chilling makes the dough easier to handle and helps cookies hold their shape.
Preheat oven to 350°F (175°C).
Scoop dough into balls or roll out and cut shapes. Place cookies 2 inches apart on a parchment-lined baking sheet.
Bake for 10–12 minutes, until cookies are set and tops appear slightly matte. Do not brown.
Allow cookies to cool completely before frosting or decorating.
Notes
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Do not overbake; cookies should remain pale.
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Full-fat sour cream yields the best texture.
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Chilling is essential for thick cookies.
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Dough will be soft—handle gently.