Brown Sugar Sour Cream Cookies
Sour cream is the secret to the soft texture of these brown sugar drop cookies. You can also add chocolate chips or raisins to the cookies.
These Brown Sugar Sour Cream Cookies are soft, tender, and packed with a rich, caramel-like flavor from the brown sugar. The addition of sour cream keeps the cookies moist, with a delicate crumb that melts in your mouth. They’re perfect as-is, but can also be enhanced with a handful of chocolate chips, toasted coconut, or even dried fruit for an extra layer of flavor.
Recipe Variations
- Add Chocolate Chips. Fold in 1/2 to 3/4 cup mini or regular chocolate chips for a sweet, melty twist.
- Use Different Nuts. Swap walnuts for pecans, almonds, or hazelnuts. Toast them lightly for extra flavor.
- Try Dried Fruit. Add 1/2 cup of raisins, dried cranberries, or chopped dried apricots for a fruity variation.
- Make Them Spiced. Mix in 1/2 teaspoon of cinnamon or pumpkin spice for a warm, cozy flavor.
- Glaze Them. Once cooled, drizzle the cookies with a simple powdered sugar glaze or melted white chocolate.
?Tips for Success
- Use room-temperature butter so it creams easily with the brown sugar.
- Don’t overmix the dough once you add the flour mixture—this keeps the cookies soft.
- For evenly sized cookies, use a small cookie scoop.
- Leave space between cookies on the baking sheet since they spread slightly.
- For a bakery-style look, press a few extra nuts or chips onto the tops before baking.
How to Store and Freeze
Refrigerate: Store cooled cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to prevent sticking.
Freeze: Arrange cookies in a single layer on a baking sheet and freeze until solid. Transfer to a freezer bag or container and freeze for up to 2 months.
To Enjoy: Thaw frozen cookies at room temperature for about 30 minutes, or warm briefly in a 300°F oven for a fresh-baked texture.
Brown Sugar Sour Cream Cookies
Ingredients
- 1 stick, 113 grams butter, room temperature
- 1 cup light brown sugar, packed
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups 224 grams all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts, optional
Instructions
- Prepare the Oven and Cookie Sheets: Heat the oven to 375°F. Grease cookie sheets or line them with parchment paper.
- Make the Cookie Dough: In a mixing bowl with an electric mixer, beat the butter with the brown sugar until light and fluffy. Beat in the egg, sour cream, and vanilla. In another bowl, combine the flour, baking soda, and salt until well blended. Add the dry mixture to the creamed mixture and stir until well blended. Fold in the walnuts.
- Shape and Bake the Cookies: Drop the cookie dough by heaping teaspoon or small cookie scoop onto the prepared baking sheets, leaving about 3 inches between cookies. Bake for about 10 minutes, until lightly browned.
- Cool the Cookies: Remove the cookies to racks to cool completely.
