by Diana Rattray
These soft sour cream cookies are perfect for lunchboxes. Sour cream adds moisture and a slight tang to the cookies. Add a walnut or pecan to the top of the cookies and sprinkle them with cinnamon sugar for a nice flavor.
How To Store Sour Cream Cookies
- Store the cookies in an airtight container at room temperature and enjoy them within 4 days, or store them in the fridge for up to 7 days.
- To freeze sour cream cookies, transfer them to an airtight freezer container or bag and freeze for up to 3 months. Defrost the cookies on the counter for an hour or so.
Sour Cream Cookies
These soft sour cream cookies are topped with a mixture of cinnamon sugar and a pecan or walnut half. Bake these cookies for a weekend snack or for the kids’ lunchboxes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5 dozen 1x
- Category: Cookies
- Method: Bake
Ingredients
Scale
Cinnamon Sugar
Instructions
- In a mixing bowl with an electric mixer, cream butter, brown sugar, and 1/2 cup of granulated sugar until light and smooth. Add the egg and beat until fluffy. Stir in sour cream and vanilla.
- In another bowl, combine the flour, salt, baking soda, baking powder, and nutmeg; blend well. Stir the dry ingredients into the creamed mixture. Cover the bowl and chill the dough for 1 to 2 hours, or until firm.
- Heat the oven to 350 F.
- Line baking sheets with parchment paper or grease the pans.
- Place small balls of dough onto the prepared baking sheet. Grease bottom of a glass then dip in cinnamon sugar. Press a walnut or pecan half firmly onto the top of each cookie, flattening each cookie slightly.
- Combine the 2 tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle over the cookies.
- Bake in the preheated oven for 8 to 10 minutes, or until lightly browned. Remove to racks to cool.
- As soon as the cookies are completely cooled, transfer to a tightly covered container for storage.
