How can you look at these cookies and not smile? Rainbow nonpareils and sprinkles tend to have that effect on me. These Sour Cream Drop cookies are fluffy, airy, soft, and chewy sugar cookie that are easy to eat by the handful because they’re so light and mild. They don’t taste as rich or vanilla-y as traditional sugar cookies, but judging from the speed that they disappeared, they’re just as (or maybe even more) popular.
Sour Cream Drops
(from All the Good Cookies by Gretchen Holt-Witt)
Makes 5 dozen cookies
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
1 teaspoon freshly grated lemon zest
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
Rainbow sprinkles or nonpareils
- Preheat the oven to 350°F. Line cookie sheets with parchment paper.
- Beat butter and sugar in a large mixer bowl until smooth and creamy, about 3 minutes.
- Add eggs, vanilla, and lemon zest, one at a time, beating well after each addition. Scrape down the sides of the bowl.
- In a large bowl, combine flour, baking powder, baking soda, and salt.
- With the mixer on low, add the flour mixture to the butter mixture, alternating with sour cream. Beat until combined. Scrape down the sides of the bowl again, and beat to combine.
- Using a small (2-teaspoon size) cookie scoop, drop the dough about 2 inches apart on the prepared cookie sheets. Sprinkle sprinkles over the top. The dough will be quite soft and wet, so the sprinkles should stick well.
- Bake until the edges of the cookies are lightly browned, 11 to 14 minutes, rotating the cookie sheets on the oven racks halfway through the baking time.
- Cool on cookie sheet for 1 minute, and transfer to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.
The cookies can be stored in an airtight container for up to 3 days, or frozen for up to 3 months.