Sour Cream Sugar Cookies II: A Delicious Twist on a Classic Recipe
Sour cream sugar cookies are a beloved classic for a reason: they’re soft, chewy, and bursting with sweet vanilla flavor. But have you ever considered adding a little extra something special to your recipe? This “Sour Cream Sugar Cookies II” recipe takes everything you love about the original and kicks it up a notch with a few simple additions and techniques, resulting in a cookie that is even more flavorful, tender, and visually appealing. Get ready to bake a batch of these irresistible treats!
## Why Sour Cream? The Secret to Softness
The magic ingredient in these cookies is, of course, sour cream. Sour cream provides several benefits:
* **Moisture:** Sour cream adds a significant amount of moisture to the dough, preventing the cookies from drying out during baking. This results in a soft and chewy texture that lasts for days.
* **Tanginess:** The slight tang of sour cream balances the sweetness of the sugar, creating a more complex and nuanced flavor profile.
* **Tenderness:** The acidity in sour cream helps to break down the gluten in the flour, resulting in a more tender cookie.
## Ingredients You’ll Need
Here’s a breakdown of the ingredients for these delectable Sour Cream Sugar Cookies II. We’ve made some slight adjustments from a basic recipe to really enhance flavor and texture.
* **1 cup (2 sticks) unsalted butter, softened:** Use high-quality butter for the best flavor. Make sure it’s softened to room temperature but still slightly cool to the touch, not melted.
* **1 ½ cups granulated sugar:** Provides sweetness and helps create a slightly crisp edge.
* **1 large egg:** Binds the ingredients together and adds richness.
* **1 teaspoon vanilla extract:** Enhances the flavor of the cookies.
* **½ teaspoon almond extract:** This is a secret ingredient! The almond extract complements the vanilla and adds a subtle, sophisticated flavor.
* **1 cup sour cream:** The star of the show! Use full-fat sour cream for the best results.
* **3 ½ cups all-purpose flour:** Provides structure to the cookies. Measure accurately using the spoon and level method (spoon flour into the measuring cup and level off with a knife) to avoid adding too much flour.
* **1 teaspoon baking powder:** Helps the cookies rise and become light and airy.
* **½ teaspoon baking soda:** Adds a bit of tang and helps with browning.
* **½ teaspoon salt:** Balances the sweetness and enhances the other flavors.
* **Optional: sanding sugar or sprinkles:** For decorating the cookies.
## Equipment You’ll Need
* **Mixing bowls:** You’ll need at least two, one for the wet ingredients and one for the dry ingredients.
* **Electric mixer:** A stand mixer or hand mixer will make creaming the butter and sugar much easier.
* **Measuring cups and spoons:** For accurate measurements.
* **Cookie sheets:** Line with parchment paper or silicone baking mats.
* **Parchment paper or silicone baking mats:** Prevents the cookies from sticking to the baking sheets.
* **Rolling pin:** For rolling out the dough.
* **Cookie cutters:** Choose your favorite shapes!
* **Wire rack:** For cooling the cookies.
## Step-by-Step Instructions
Follow these detailed instructions to create perfect Sour Cream Sugar Cookies II every time.
**Step 1: Cream the Butter and Sugar**
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This process usually takes about 3-5 minutes using an electric mixer. Creaming incorporates air into the mixture, which contributes to the cookies’ light and tender texture. The mixture should be pale yellow and almost doubled in volume.
**Step 2: Add the Egg and Extracts**
Beat in the egg until well combined. Then, add the vanilla extract and almond extract and mix until evenly distributed. The almond extract might seem like an unusual addition, but trust me, it adds a wonderful complexity to the flavor.
**Step 3: Incorporate the Sour Cream**
Gradually add the sour cream to the mixture, mixing on low speed until just combined. Be careful not to overmix at this stage, as it can develop the gluten in the flour and result in tough cookies.
**Step 4: Whisk Together the Dry Ingredients**
In a separate mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the baking powder and baking soda are evenly distributed throughout the flour, which is essential for proper rising.
**Step 5: Gradually Add the Dry Ingredients to the Wet Ingredients**
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, be careful not to overmix. The dough will be soft and slightly sticky.
**Step 6: Chill the Dough**
This is a crucial step! Wrap the dough in plastic wrap and chill it in the refrigerator for at least 2 hours, or preferably overnight. Chilling the dough allows the gluten to relax, which prevents the cookies from spreading too much during baking and results in a more tender cookie. It also makes the dough easier to roll out.
**Step 7: Preheat the Oven and Prepare the Baking Sheets**
Preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.
**Step 8: Roll Out the Dough**
On a lightly floured surface, roll out the chilled dough to about ¼ inch thickness. Use cookie cutters to cut out your desired shapes. If the dough is too sticky, add a little more flour to the surface.
**Step 9: Bake the Cookies**
Place the cookies on the prepared baking sheets, leaving about ½ inch of space between each cookie. Bake for 8-10 minutes, or until the edges are lightly golden brown. The baking time may vary depending on your oven, so keep a close eye on them.
**Step 10: Cool the Cookies**
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while they are still soft.
**Step 11: Decorate the Cookies (Optional)**
Once the cookies are completely cool, you can decorate them with sanding sugar, sprinkles, or frosting. Get creative and have fun!
## Tips for Success
* **Use Room Temperature Ingredients:** Ensure that your butter, egg, and sour cream are at room temperature for optimal mixing and emulsion.
* **Don’t Overmix the Dough:** Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
* **Chill the Dough:** Chilling the dough is essential for preventing spreading and creating a tender cookie.
* **Measure Flour Accurately:** Use the spoon and level method to measure flour to avoid adding too much.
* **Bake Evenly:** Rotate the baking sheets halfway through baking to ensure even browning.
* **Don’t Overbake:** Overbaked cookies will be dry and brittle. Bake until the edges are lightly golden brown.
* **Cool Completely Before Decorating:** Frosting or decorating warm cookies can cause the frosting to melt or the decorations to slide off.
* **Store Properly:** Store the cookies in an airtight container at room temperature for up to 3 days.
## Variations and Additions
* **Lemon Zest:** Add the zest of one lemon to the dough for a bright and citrusy flavor.
* **Orange Zest:** Similar to lemon zest, orange zest adds a warm and inviting flavor.
* **Spices:** Add a pinch of ground nutmeg, cinnamon, or cardamom to the dough for a warm and spiced flavor.
* **Chocolate Chips:** Fold in ½ cup of mini chocolate chips for a chocolatey twist.
* **Nuts:** Add ½ cup of chopped nuts, such as pecans, walnuts, or almonds, for added texture and flavor.
* **Frosting:** Decorate the cooled cookies with your favorite frosting, such as buttercream, cream cheese frosting, or royal icing.
* **Glaze:** Drizzle the cooled cookies with a simple glaze made from powdered sugar and milk or lemon juice.
* **Sandwich Cookies:** Spread frosting or jam between two cookies to create sandwich cookies.
## Troubleshooting
* **Cookies Spreading Too Much:** This is usually caused by not chilling the dough enough, using too much butter, or not measuring the flour accurately. Make sure to chill the dough for at least 2 hours, measure the flour accurately using the spoon and level method, and avoid using melted butter.
* **Cookies Too Dry:** This can be caused by overbaking or adding too much flour. Avoid overbaking by checking the cookies frequently and bake until the edges are lightly golden brown. Measure the flour accurately to avoid adding too much.
* **Cookies Too Tough:** This is usually caused by overmixing the dough. Mix the dough until just combined, and avoid overworking it.
* **Cookies Not Rising:** This can be caused by using old or expired baking powder or baking soda. Make sure your baking powder and baking soda are fresh and haven’t expired.
## Serving Suggestions
These Sour Cream Sugar Cookies II are perfect for any occasion:
* **Holidays:** Cut the cookies into festive shapes and decorate them with holiday-themed sprinkles or frosting.
* **Parties:** Serve them as a sweet treat at birthday parties, potlucks, or other gatherings.
* **Gifts:** Package them in a pretty box or bag and give them as a homemade gift.
* **Snacks:** Enjoy them as a simple and satisfying snack with a glass of milk or a cup of coffee.
* **Dessert:** Serve them as a light and delicious dessert after a meal.
## Nutritional Information (Approximate)
* Calories: 150-200 per cookie (depending on size and decorations)
* Fat: 8-12g
* Saturated Fat: 5-7g
* Cholesterol: 30-40mg
* Sodium: 50-70mg
* Carbohydrates: 20-25g
* Sugar: 10-15g
* Protein: 1-2g
(These values are estimates and may vary based on specific ingredients and portion sizes.)
## Conclusion
These Sour Cream Sugar Cookies II are a delightful twist on a classic recipe, offering a soft, chewy, and flavorful treat that is sure to impress. With the addition of almond extract and careful attention to technique, these cookies are truly special. Whether you’re baking for a holiday, a party, or simply a sweet snack, these cookies are guaranteed to be a hit. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible cookies. Enjoy!