Description
Delightfully soft and tender Sour Cream Sugar Cookies with a subtle tang, coated in a smooth powdered sugar glaze. These cookies offer a perfect balance of sweetness and texture, enhanced by a simple vanilla or almond extract and optionally decorated with festive sprinkles. Ideal for holiday baking or everyday treats, they are quick to prepare and bake to a perfect lightly browned finish.
Ingredients
Dry Ingredients
- 1 cup granulated sugar
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 2½ cups all-purpose flour, plus extra for rolling
Fats
- ¼ cup cold unsalted butter
- ¼ cup vegetable shortening
Wet Ingredients
- 1 large egg, beaten
- ½ cup sour cream, chilled
- 1 teaspoon vanilla or almond extract
For the Glaze
- 2 cups powdered sugar
- ½ cup heavy whipping cream
- pinch of sea salt
Optional
- Sprinkles for decoration
Instructions
- Combine dry ingredients: In a food processor, pulse granulated sugar, sea salt, baking soda, and flour about 5-6 times until well combined. This ensures even distribution of leavening and seasoning.
- Add fats: Add cold unsalted butter and vegetable shortening to the mixture, pulsing approximately 25 times until the mixture becomes uniformly crumbly and sandy in texture, which is essential for tender cookies. Alternatively, sift dry ingredients into a bowl and use a pastry cutter for mixing fats manually.
- Form dough: Transfer the crumbly mixture to a large bowl. Add the beaten egg, chilled sour cream, and vanilla or almond extract. Stir to bring the dough together, then shape into a disk with your hands. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours, to allow the dough to firm up.
- Preheat oven: Set the oven to 400ºF, placing the rack in the center position for even baking. Line a baking sheet with parchment paper or a Silpat to prevent sticking.
- Roll and cut dough: Lightly flour a surface and rolling pin, then roll the chilled dough out to about ¼-inch thickness. Use cookie cutters to cut shapes and carefully transfer them to the prepared baking sheet.
- Bake cookies: Bake in the preheated oven for 6 to 8 minutes, or until the edges turn lightly browned, signaling they are perfectly baked with a tender crumb.
- Cool cookies: Remove from oven and place cookies on a wire cooling rack to cool completely before glazing.
- Prepare glaze: In a small bowl, whisk together powdered sugar, heavy whipping cream, and a pinch of sea salt until smooth and creamy.
- Glaze and decorate: Once cookies are fully cooled, spread the glaze on top and add sprinkles if desired. Let the glaze set before serving.
- Store: Keep cookies in an airtight container for up to one week to maintain freshness.
Notes
- For best results, ensure butter and shortening are cold before mixing.
- Chilling the dough helps to prevent spreading and enhances flavor.
- Use parchment paper or Silpat to avoid cookie sticking.
- Adjust vanilla or almond extract based on your preference to customize flavor.
- Sprinkles add a fun decorative touch, but can be omitted.
- Cookies slightly soften after glazing, so allow glaze to fully set before stacking.
- Baking time may vary slightly depending on oven; watch for lightly browned edges.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
