Name: Sour Cream Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2.5 cups all-purpose flour; 0.5 teaspoons baking soda; 0.5 teaspoons salt; 0.5 cups unsalted butter, softened; 1 cups granulated sugar; 0.5 cups sour cream (full-fat for best texture); 1 large egg; 1 teaspoons vanilla extract

Hey friend! Today I’m sharing something scrumptiously simple and almost dangerously delightful—Sour Cream Cookies! Imagine the perfect blend of sweet and tangy, these cookies are the kind you find yourself munching on when you meant to have just one. They’ve got this magical, melt-in-your-mouth thing going on that’ll make you regret you ever lived without them in your life. Seriously, these babies are special because they’re not overly sweet. You know what I mean? Try them out, and your taste buds will thank you.

Alright, picture this: A rainy weekend, and my hubby and the kids decide they want something baked—and fast. Cue the Sour Cream Cookies! In our house, these cookies have quickly climbed the ranks of weekly cravings. The kids love helping with the “exact” measuring, which results in a kitchen coated in flour, and me wondering why I started this. But trust me, one bite of these soft, pillowy cookies makes every mess totally worth it. It’s like a warm, flour-covered hug of deliciousness.

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Why You’ll Love This Sour Cream Cookies

– They’re so ridiculously easy to make that even I can’t mess them up—usually.
– The taste! Not overly sweet, so eating five at once is totally appropriate.
– That texture. They’re a soft-baked cookie lover’s dream come true!
– Did I mention the way they fill the house with an AMAZINGLY cozy smell?

How to Make It

Alright, grab your comfiest apron and let’s do this! Start by preheating your oven to 350°F (honestly, I’ve totally forgotten this step before—and yeah, it’s awkward waiting). While your oven’s doing its thing, toss your softened butter and sugar into a mixing bowl and beat that duo like they owe you money. Once they’re looking fluffy, throw in some eggs and a dollop of vanilla. Now this is where it gets wild: the sour cream. Yup, sounds strange, but trust me.

Mix until you basically forget what you’re doing and find yourself chatting with the cookies instead of your lunch guests. Then, in another bowl, whisk your dry ingredients together. Slowly add them to the wet mixture and try not to wear half of it (I dare you). Spoon these little clouds of yum onto a baking tray, pop them into the oven, and bake until they look perfectly golden—about 10-12 minutes ish. Voilà!

Ingredient Notes

– Butter: You need it soft, not melting all over your counter. I’ve nuked it too long and ended up with soup. Don’t be me.
– Sour Cream: The star agent here. Adds just the right tang and gives our cookies that dreamy soft texture.
– Vanilla: Don’t skimp on your vanilla here. It’s like a flavor bomb. Spend the money and thank me later.

Recipe Steps:

1. Preheat oven to 350°F.
2. Beat softened butter and sugar until fluffy.
3. Add eggs and vanilla; mix well.
4. Blend in sour cream.
5. Whisk dry ingredients and gradually combine with wet mix.
6. Drop spoonfuls onto a baking tray, bake 10-12 mins.

What to Serve It With

Tips & Mistakes

Holler at me if you’ve ever baked cookies where they fused into one mega-cookie—yes, spacing matters. And don’t get creative with your oven temperature thinking it’ll bake faster. Spoiler: It doesn’t.

Storage Tips

These cookies usually vanish before storage is a concern, but if you find yourself with leftover cookies (teach me your restraint), keep them in an airtight container. If you decide to eat them cold, I mean, go for it—life is short, right? Heck, I’ve had these cookies for breakfast, and it’s mood-lifting bliss.

Variations and Substitutions

Okay, I was once brave (or desperate) enough to try these with Greek yogurt instead of sour cream. They came out a bit more dense but still ate my fair share. Wanna swap sugar with honey or maple syrup? Go ahead, I did when my sugar jar had a crisis. It’s not exactly the same, but life is all about improvising.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

There you go, my dear. Dive into these cookies, and be warned—one batch is never quite enough!

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!