Sour Cream Cookies

5 from 1 vote

These Sour Cream Cookies are soft and delicious with hints of vanilla, nutmeg, and the most subtle touch of tang! It’s an 8-ingredient drop cookie recipe that you can make in just 30 minutes and serve as is or decorate in a variety of ways!

Prep Time15

Cook Time12

Total Time27

Course: Cookies, Dessert

Cuisine: American

Servings:

Calories: 242kcal

Author: Joanna Cismaru

Ingredients

2 cups brown sugar packed
1 cup butter softened
1 cup sour cream full fat
3 large eggs beaten
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon ground nutmeg
4 cups all-purpose flour

US Customary - Metric

Instructions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Add the brown sugar and butter to the bowl of your mixer and mix thoroughly until light.
Mix in the sour cream, eggs, vanilla and baking soda. Add the nutmeg and flour and mix until well combined.
Use a cookie scoop to drop spoonfuls of dough onto the prepared baking sheet.
Transfer the baking sheet to the oven and bake for 12 minutes.

Notes

Room temperature ingredients. The butter must be soft to make the dough. And for the best texture, the large eggs and sour cream should be at room temperature as well so that they emulsify properly when they are mixed together with the dry ingredients.
Use a cookie scoop. All the cookies should be almost exactly the same size for even baking and using a cookie scoop is the easiest way to measure them out.
Rotate the pans. Almost all ovens have hot and cool spots. So for the most uniform baking, rotate the pans halfway through baking.
The sour cream cookies can be stored in an airtight container for about 4 days at room temperature or for about a week in the fridge. You can also freeze them for about 3 months in a sealed freezer bag. Then just allow them to thaw out at room temperature for a few hours before eating.

Nutrition