When I first tried Vanilla Sour Cream Cookies With Frosting, I was pleasantly surprised by their moist texture and rich flavor. The combination of creamy sour cream and a fluffy frosting creates a delightful treat that’s hard to resist. These cookies are not just delicious; they also invite creativity in decorating. Curious about how these cookies can elevate your next gathering? Let’s explore the recipe together.
What kind of recipe is it?
The Vanilla Sour Cream Cookie is a delightful treat that combines the rich flavors of vanilla and the tanginess of sour cream, resulting in a soft and tender cookie with a unique texture.
This recipe stands out for its balance of sweetness and subtle complexity, making it perfect for those who appreciate homemade baked goods.
Ideal for both novice and experienced bakers, these cookies are perfect for family gatherings, afternoon teas, or simply satisfying a sweet tooth. They’ll impress friends and family alike!
Preparation Time
| Recipe Information | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 15 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Baking soda | 1 teaspoon |
| Baking powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup (packed) |
| Large eggs | 1 |
| Vanilla extract | 2 teaspoons |
| Sour cream | 1 cup |
| Optional: Chocolate chips | 1 cup (if desired) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | For mixing the ingredients together in different stages (batter and dry mix). | Use any large and medium bowls you have on hand. |
| Measuring Cups (Dry & Liquid) | To accurately measure flour, sugar, and liquids like sour cream. | A set of assorted cups can work; just ensure you know the measurement conversions. |
| Measuring Spoons | For measuring smaller quantities of ingredients like baking soda and vanilla extract. | Use an old tablespoon or teaspoon as a makeshift measure, keeping in mind the need for accuracy. |
| Stand Mixer or Hand Mixer | To thoroughly mix the dough and ensure a smooth texture. | A whisk and a bit of elbow grease can substitute, though it may take longer. |
| Rubber Spatula | Ideal for scraping down the sides of bowls and folding ingredients in. | A wooden spoon or any sturdy spoon can work, just make sure it’s gentle to avoid overmixing. |
| Wooden Spoon | Useful for mixing and incorporating ingredients by hand, especially the dry and wet ingredients. | Any sturdy spoon will do—but ensure it’s not too thin to handle thicker dough. |
| Baking Sheets (2-3) | To provide ample space to bake cookies evenly. | Any flat, oven-safe tray can serve this purpose if it’s large enough and can withstand baking. |
| Parchment Paper or Silicone Mats | Prevent cookies from sticking to sheets and make cleanup easier. | Lightly greased baking sheets can work in a pinch, though they may require more cleanup. |
| Cookie Scoop or Spoon | For portioning out cookie dough to ensure uniform sizes and even baking. | Use a tablespoon instead; just eyeball the amount for consistency. |
| Cooling Rack | To allow baked cookies to cool evenly and prevent sogginess. | A plate can work, though it may not provide as much air circulation as a rack. |
| Oven Thermometer | To check the accuracy of oven temperature for perfect baking results. | A basic kitchen thermometer can suffice if you have one, though adjusting baking time may be needed if your oven runs hot or cold. |
This setup will ensure you have the right tools to create delicious Vanilla Sour Cream Cookies!
Cooking Steps
1. Mise en Place: Gather all ingredients—sour cream, flour, granulated sugar, baking powder, baking soda, salt, butter, eggs, and vanilla extract. Measure out the necessary quantities: 240 ml (1 cup) sour cream, 200 g (1 cup) granulated sugar, 240 g (2 cups) all-purpose flour, 5 g (1 tsp) baking powder, 5 g (1 tsp) baking soda, and 3 g (½ tsp) salt. Pre-measure butter—ensure it’s at room temperature for easy mixing.
2. Preheat Oven: Set your oven to preheat at 180 °C (350 °F) on the middle rack. If using convection, adjust to 165 °C (330 °F).
3. Prepare Baking Sheets****: Line 2-3 baking sheets with parchment paper or silicone mats, ensuring they cover the entire surface to prevent sticking.
4. Mix Dry Ingredients: In a large mixing bowl, whisk together 240 g (2 cups) all-purpose flour, 5 g (1 tsp) baking powder, 5 g (1 tsp) baking soda, and 3 g (½ tsp) salt until well combined. Set aside.
5. Cream Butter and Sugar: In a medium mixing bowl, use a stand mixer or hand mixer at medium speed to cream together 113 g (½ cup) room-temperature butter and 200 g (1 cup) granulated sugar for about 2-3 minutes, or until the mixture is light and fluffy, displaying a pale color.
6. Incorporate Eggs and Vanilla: Add 1 large egg and 5 ml (1 tsp) vanilla extract to the butter-sugar mixture. Mix at medium speed until fully combined and the batter is smooth, approximately 1 minute.
7. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the medium bowl, mixing at low speed. Pulse until just combined—do not overmix. The dough should be slightly thick but cohesive.
8. Add Sour Cream: Gently fold in 240 ml (1 cup) sour cream using a rubber spatula until fully incorporated. The dough should be soft and slightly sticky.
9. Scoop Dough: Using a cookie scoop or tablespoon, portion out about 30 g (2 tablespoons) of dough per cookie onto the prepared baking sheets, leaving enough space (about 5 cm/2 inches) between each to allow for spreading.
10. Bake Cookies: Place the baking sheets into the preheated oven. Bake for 10-12 minutes, or until the edges are set and the tops of the cookies are just starting to turn golden brown. The aroma should be pleasant, and the texture should appear soft yet firm at the edges.
11. Cool Cookies: Once baked, remove the sheets from the oven and let the cookies cool on the baking sheets for 5 minutes.
Then, transfer the cookies to a cooling rack to cool completely for an additional 15-20 minutes. Ensure they’re set and not overly soft before storing.
12. Check Doneness: Aim for cookies that are lightly golden at the edges and pale in the center; they should remain soft but not doughy when they yield slightly to pressure.
Variations
- Citrus Zest Cookies: Add 10 g (1 tbsp) of orange or lemon zest to the dough for a refreshing citrus flavor.
- Chocolate Chip Cookies: Fold in 150 g (1 cup) of semi-sweet chocolate chips for a classic twist.
- Gluten-Free Cookies: Substitute all-purpose flour with 240 g (2 cups) gluten-free flour blend for a gluten-free option.
- Dairy-Free Cookies: Replace the butter with 113 g (½ cup) of dairy-free margarine and use a plant-based sour cream for a dairy-free version.
- Vegan Cookies: Replace the egg with 60 ml (¼ cup) of unsweetened applesauce and use coconut oil in place of butter for a vegan twist.
- Maple Pecan Cookies: Replace granulated sugar with 150 ml (½ cup) of maple syrup and fold in 100 g (1 cup) of chopped pecans.
- Pumpkin Spice Cookies: Add 120 g (½ cup) of pumpkin puree and 5 g (1 tsp) of pumpkin pie spice to the dough for a seasonal flavor.
- Baked Cookie Sandwiches: Bake cookies as directed, then sandwich a layer of whipped frosting or cream cheese between two cookies for an indulgent treat.
Tips on plating and presentation
How can you make your vanilla sour cream cookies look as delightful as they taste?
I love using simple plating techniques like stacking cookies or arranging them on a tiered stand. For food styling, add colorful frosting swirls and garnishes like sprinkles or edible flowers.
Don’t forget to use contrasting plate colors to enhance the cookies’ appearance. A little thought goes a long way!
What other dishes can I pair it with?
While I love savoring vanilla sour cream cookies on their own, pairing them with complementary dishes can elevate the experience even further.
Think about cookie pairings like fresh fruit or creamy ice cream; they enhance the flavors beautifully.
For dessert ideas, add a rich chocolate mousse or a light panna cotta to create an unforgettable dessert spread that delights every palate!
What drinks can I pair it with?
To truly enhance the delightful flavors of vanilla sour cream cookies, I find that pairing them with the right drinks can make all the difference.
A classic milk pairing elevates the creaminess of the cookies, making each bite utterly indulgent.
Alternatively, a thoughtful tea selection, like a fragrant chamomile or an aromatic Earl Grey, brings out the cookie’s delicate notes beautifully.
Enjoy!
Frequently Asked Questions
Can I Substitute Sour Cream With Yogurt in This Recipe?
Absolutely! I’ve substituted yogurt for sour cream before. The texture’s slightly different, but it still works well. The flavor comparison leans toward tangy, which can actually enhance the overall taste of your recipe.
How Should I Store Leftover Cookies?
I store leftover cookies in airtight cookie jars to keep them fresh. If I can, I add parchment paper between layers for extra protection. These storage tips help my cookies stay delicious longer!
Can I Freeze the Cookies After Baking?
Yes, I can freeze the cookies after baking! For the best cookie texture, I wrap them tightly in plastic wrap, then place them in a freezer bag. These freezing tips ensure they stay fresh and delicious.
What Dietary Restrictions Should I Consider for This Recipe?
I’d consider gluten-free options for those avoiding wheat, using almond or oat flour. For dairy-free alternatives, I’d substitute sour cream with coconut yogurt or a nut-based yogurt, keeping everyone’s dietary needs in mind while baking.
How Can I Adjust the Sweetness of the Frosting?
I adjust the sweetness of my frosting by tweaking sugar alternatives, like using honey or agave syrup. I also play with frosting flavors; adding vanilla or cocoa can help balance the sweetness perfectly, too.