Sour Cream Sugar Cookies
These cookies are a soft and cake-like, not too sweet, drop sugar cookie. These are very easy to do, with no rolling or cutting.
INGREDIENTS | YIELDS 60 COOKIES
- 5 cups cake flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup sugar
- 2 eggs, room temperature
- 2 cups sour cream
- 1 teaspoon vanilla
Preheat oven to 375°F. Grease cookie sheets.
Sift dry ingredients together; set aside.
Cream butter and sugar until fluffy. Beat in eggs and vanilla.
Add flour mixture and sour cream alternately to mixture. Drop by teaspoons on prepared cookie sheets.
Bake 12–15 minutes, until golden. Allow to cool a few minutes on cookie sheets before removing to cool completely.
The best size ice cream scoops to use for drop cookie dough are # 80 or # 90. Scoop the dough out of the bowl with the scoop, pressing the dough firmly into the scoop. Release it onto the prepared cookie sheet. Each cookie will be uniform in size and texture because they will bake at the same rate.