Sour Cream Sugar Cookies
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A sugar cookie may not sound like much, but these treats are different. They are rolled in crunchy rainbow sanding sugar, get their distinctive tangy flavor from sour cream and have a lot of vanilla extract—all necessary components for the ultimate nostalgic flavor, according to their maker and author of Baking by Feel, Becca Rea-Tucker.
“These cookies taste very much like the sugar cookies you used to buy from those cookie stores at the mall, in the best way,” she explains. “They are a perfect antidote to homesickness, because they taste exactly the same everywhere.”
One bite, and you’ll feel transported to home—or at least the mall with the Claire’s where you got your ears pierced when you were eight. Nostalgia is sweet, isn’t it?
From the book Baking by Feel by Becca Rea-Tucker. Copyright © 2022 by Becca Rea-Tucker. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.
2½ cups (325g) all-purpose flour
1 teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon kosher salt
¾ cup (1½ sticks/170g) unsalted butter, at room temperature
¼ cup (60g) sour cream
1½ cups (300g) granulated sugar
1 large egg
1 tablespoon vanilla extract
½ cup (100g) rainbow sanding or sparkling sugar
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, cream of tartar and salt.
3. In the bowl of a stand mixer, cream together the butter, sour cream and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract. Add the flour mixture and mix on low speed just until the dough comes together.
4. Form into 3-tablespoon (60g) balls. Roll each ball in sanding sugar, completely covering all of the surfaces.
5. Place the cookies at least 3 inches apart on the baking sheet. Bake until set, 13 to 15 minutes. Cool the cookies on the pan for 2 minutes, then transfer them to a wire rack. Store at room temperature in an airtight container for up to 2 days.