11 Sour Cream Christmas Cookies Tangy Texture

Classic Sour Cream Sugar Cookies

Classic sour cream sugar cookies are a delightful holiday treat that brings a soft, tender texture and a subtle tang from the sour cream. These cookies are perfect for decorating with festive icing or simply enjoying on their own. With a hint of vanilla and an easy-to-follow recipe, they are guaranteed to become a favorite during the holiday season.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees that the cookies bake evenly and achieve a perfect texture.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add Sour Cream and Egg: Mix in the sour cream, large egg, and vanilla extract to the butter-sugar mixture until everything is well combined and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
6. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto ungreased baking sheets, spacing them about 2 inches apart. You can lightly flatten the tops with your hands if desired.
7. Bake the Cookies: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are slightly golden. The centers may look underbaked, but they will firm up as they cool.
8. Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
9. Optional Icing: If you wish to add icing, whisk together powdered sugar and a small amount of milk until you reach your desired consistency. Drizzle or spread the icing onto the cooled cookies for a festive touch.
10. Serve and Enjoy: These classic sour cream sugar cookies can be enjoyed right away or stored in an airtight container for up to a week. Share them with friends and family for a sweet holiday treat!

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Chewy Sour Cream Gingerbread Cookies

Chewy sour cream gingerbread cookies are a delicious twist on the classic gingerbread recipe, providing a soft and chewy texture thanks to the addition of sour cream. These cookies are infused with warm spices, including ginger, cinnamon, and cloves, making them a perfect festive treat during the holiday season. Whether enjoyed plain or decorated with a sweet glaze, they are certain to become a seasonal favorite.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies will bake evenly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt. This aids in evenly distributing the spices throughout the dough.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
4. Add Egg, Sour Cream, and Vanilla: Mix in the large egg, sour cream, and vanilla extract to the butter-sugar mixture until everything is well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Scoop the Dough: Use a cookie scoop or tablespoon to drop rounded balls of dough onto ungreased baking sheets, spacing them about 2 inches apart. You can lightly flatten the tops with your fingers if you prefer a smoother surface.
7. Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly firm.
8. Cool the Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring to wire racks to cool completely.
9. Optional Icing: If desired, whisk together powdered sugar and a small amount of milk to create an icing. Drizzle or spread this icing over the cooled cookies for an extra festive touch. Enjoy your chewy sour cream gingerbread cookies!

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Sour Cream Snickerdoodles

Sour Cream Snickerdoodles are a delightful variation of the classic cinnamon-sugar cookie, boasting a tender and soft texture thanks to the inclusion of sour cream. These cookies are rolled in a mixture of cinnamon and sugar before baking, creating a beautifully spiced exterior with a hint of tanginess from the sour cream. Perfect for holiday gatherings or a cozy treat at home, these snickerdoodles are bound to please cookie lovers of all ages.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) to confirm it’s hot and ready for baking the cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. This helps to evenly distribute the leavening agents and salt throughout the flour.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Egg, Sour Cream, and Vanilla: Mix in the large egg, sour cream, and vanilla extract, blending until fully combined and smooth.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until a dough forms. Be careful not to overmix, as this can lead to tough cookies.
6. Prepare Cinnamon-Sugar Coating: In a small bowl, combine the ¼ cup of additional sugar with the ground cinnamon. This will be used to roll the cookie dough balls.
7. Scoop and Shape the Dough: Use a cookie scoop or tablespoon to portion out the dough. Roll each portion into a ball and then roll the ball in the cinnamon-sugar mixture until fully coated.
8. Arrange on Baking Sheets: Place the coated dough balls on ungreased baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
9. Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are set and the centers are slightly firm.
10. Cool the Cookies: After baking, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy your delicious Sour Cream Snickerdoodles!

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Chocolate Sour Cream Cookies

Chocolate Sour Cream Cookies are rich, decadent treats that combine the softness of a cookie with the fudgy texture of a brownie. The addition of sour cream not only adds moisture but also enhances the chocolate flavor, making these cookies a perfect indulgence for chocolate lovers. These cookies are likely to be a hit during the holiday season or any time you crave something sweet and chocolaty.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This makes certain that the leavening agents are evenly distributed.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Eggs, Sour Cream, and Vanilla: Add the eggs, sour cream, and vanilla extract to the butter-sugar mixture. Mix until well combined and smooth.
5. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed just until combined. Be cautious not to overmix.
6. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips into the cookie dough using a spatula, making sure they are evenly distributed.
7. Scoop the Dough: Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to firm up as they cool.
9. Cool and Enjoy: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your delicious Chocolate Sour Cream Cookies with a glass of milk or a cup of coffee!

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Sour Cream Walnut Cookies

Sour Cream Walnut Cookies are delightful treats that combine the tangy flavor of sour cream with the nutty crunch of walnuts, resulting in a soft and chewy cookie. These cookies are perfect for holiday gatherings or as an everyday snack, offering a unique taste that is bound to please. With the addition of vanilla and a sprinkle of powdered sugar on top, these cookies become an irresistible sweet treat.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper to guarantee the cookies don’t stick.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, and salt. Whisk together to verify that the dry ingredients are perfectly mixed.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar. Beat the mixture for about 3-4 minutes until it becomes light and fluffy.
4. Add Eggs, Sour Cream, and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the sour cream and vanilla extract until the batter is smooth.
5. Combine Dry and Wet Mixtures: Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
6. Fold in Walnuts: Using a spatula, gently fold in the chopped walnuts until they are evenly distributed throughout the cookie dough.
7. Scoop the Dough: Using a cookie scoop or tablespoon, portion out the dough and place it onto the prepared baking sheets. Be sure to leave about 2 inches of space between each dough ball.
8. Bake the Cookies: Bake the cookies in the preheated oven for approximately 10-12 minutes, or until the edges start to turn golden brown. The centers might look slightly underbaked, but they will firm up as they cool.
9. Cool and Dust: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Transfer the cookies to a wire rack to cool completely. If desired, dust with powdered sugar before serving for an extra touch of sweetness.

Enjoy your Sour Cream Walnut Cookies with a cup of tea or coffee!

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Lemon Sour Cream Cookies

Lemon Sour Cream Cookies are a zesty and soft treat that perfectly balance the tangy flavor of sour cream with invigorating lemon. This delightful cookie is a perfect addition to any holiday cookie platter or for a sweet afternoon snack. With a hint of citrus brightness and a fluffy texture, these cookies are sure to please lemon lovers everywhere.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, baking soda, and salt. Use a whisk to verify these dry ingredients are well mixed.
3. Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer. Beat this mixture for 3-4 minutes until it becomes light and fluffy.
4. Add Egg and Wet Ingredients: Incorporate the egg into the butter-sugar mixture, mixing well. Then, add the sour cream, lemon zest, lemon juice, and vanilla extract. Mix until the batter is smooth.
5. Combine Dry and Wet Mixtures: Gradually combine the dry mixture with the wet ingredients by adding the flour mix into the batter in portions. Mix on low speed until everything is just incorporated; avoid overmixing to maintain a tender cookie texture.
6. Scoop the Dough: Using a cookie scoop or tablespoon, drop rounded portions of dough onto the lined baking sheets, leaving enough space (about 2 inches apart) between each dough ball.
7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for approximately 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will set as they cool.
8. Cool and Dust: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. Once cooled, dust with powdered sugar if desired for a sweet finishing touch. Enjoy your delicious Lemon Sour Cream Cookies!

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Sour Cream Coconut Macaroons

Sour Cream Coconut Macaroons are a delightful twist on the classic macaroon, blending the rich creaminess of sour cream with the sweet, chewy texture of coconut. These cookies are simple to make and are perfect for holiday gatherings or as a treat any time of the year. They are light, luscious, and can be dipped in chocolate or enjoyed plain for a deliciously satisfying snack.

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 325°F (160°C) and lining two baking sheets with parchment paper to avoid sticking.
2. Mix Coconut and Dry Ingredients: In a large mixing bowl, combine the sweetened shredded coconut, all-purpose flour, granulated sugar, baking soda, and salt. Stir the ingredients together until they are evenly distributed.
3. Incorporate Wet Ingredients: In another bowl, whisk together the sour cream, large eggs, and vanilla extract until smooth.
4. Combine Mixtures: Pour the wet mixture into the dry coconut mixture. Stir the combined ingredients until they are fully blended and well-coated.
5. Scoop the Macaroons: Using a cookie scoop or tablespoon, drop mounds of the macaroon mixture onto the prepared baking sheets, spacing them about 2 inches apart, since they will expand slightly while baking.
6. Bake: Place the baking sheets into the preheated oven and bake for about 15-20 minutes or until the edges turn golden brown. Keep an eye on them to avoid over-baking.
7. Cool the Macaroons: Once baked, remove the macaroons from the oven and allow them to cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Optional Chocolate Drizzle: If desired, melt the semi-sweet chocolate and drizzle it over the cooled macaroons for an added touch of sweetness and flavor.
9. Store: Enjoy the macaroons fresh or store them in an airtight container at room temperature for a few days.

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Pumpkin Sour Cream Cookies

Pumpkin Sour Cream Cookies are a delightful seasonal treat that perfectly combine the flavors of warm spices and the rich creaminess of sour cream. These cookies are soft, cake-like, and bursting with the essence of fall, making them an irresistible addition to any holiday cookie platter or cozy gathering.

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, ground cinnamon, nutmeg, ginger, and salt. Make sure to mix thoroughly so that the spices and leavening agents are evenly distributed.
3. Mix Wet Ingredients: In another bowl, whisk together the sour cream, canned pumpkin puree, large eggs, and vanilla extract until the mixture is smooth and well combined.
4. Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to over-mix, as this can make the cookies tough.
5. Scoop the Cookie Dough: Using a cookie scoop or tablespoon, drop rounded mounds of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
6. Bake: Place the baking sheets in the preheated oven and bake for about 12-15 minutes or until the cookies are set and lightly golden around the edges. The centers may look slightly soft but will firm up as they cool.
7. Cool the Cookies: Once baked, remove the sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Optional Frosting: If desired, prepare a simple frosting by mixing powdered sugar with a little milk until you reach your desired consistency. Drizzle or spread the frosting over the cooled cookies for a sweet finish.
9. Store: Enjoy your Pumpkin Sour Cream Cookies fresh or store them in an airtight container at room temperature for several days. They can also be frozen for later enjoyment!

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Sour Cream Raspberry Almond Cookies

Sour Cream Raspberry Almond Cookies are a delightful and unique treat that blend the tangy richness of sour cream with the sweet, tart flavor of fresh raspberries and the nutty essence of almonds. These cookies are soft, chewy, and perfect for adding a touch of festive cheer to your holiday gatherings or cookie exchanges.

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and ground almonds. Confirm all dry ingredients are well mixed for an even distribution of flavors.
3. Mix Wet Ingredients: In another bowl, combine the sour cream, egg, vanilla extract, and almond extract. Whisk until the mixture is smooth and well incorporated.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined. Be careful not to over-mix to maintain the desired texture.
5. Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to break them too much to keep chunks intact in the dough.
6. Scoop the Cookie Dough: Using a cookie scoop or tablespoon, drop rounded mounds of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
7. Bake: Place the baking sheets in the preheated oven and bake for about 12-15 minutes or until the cookies are set and lightly golden around the edges. The centers will look slightly soft but will firm up as they cool.
8. Cool the Cookies: Once baked, remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Dust with Powdered Sugar: If desired, dust the cooled cookies with powdered sugar just before serving to add a festive touch. Enjoy your delicious Sour Cream Raspberry Almond Cookies!

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Festive Sour Cream Crinkle Cookies

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step helps to aerate the flour and guarantee your cookies rise evenly.
3. Mix Wet Ingredients: In a large mixing bowl, beat together the granulated sugar and sour cream until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
4. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Be careful not to over-mix, as this can affect the cookie texture.
5. Chill the Dough: Cover the mixing bowl with plastic wrap or a kitchen towel and refrigerate the dough for about 30 minutes. Chilling helps the cookies hold their shape during baking.
6. Prepare to Bake: Once the dough is chilled, place the powdered sugar in a shallow dish. Using a cookie scoop or tablespoon, scoop rounded portions of the dough and roll them into balls. Then, coat each ball generously in powdered sugar.
7. Place on Baking Sheet: Arrange the powdered-sugar-coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes. The edges should appear set while the centers remain soft.
9. Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Serve and Enjoy: Once cooled, serve these festive sour cream crinkle cookies at your holiday gatherings or store them in an airtight container for freshness. Enjoy!

Sour Cream Chocolate Chip Cookies

Sour Cream Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie, featuring the addition of sour cream for an extra moist and tender texture. These cookies are not only soft and chewy but also packed with rich, melty chocolate chips that will satisfy any sweet tooth. Perfect for holiday gatherings or as an everyday treat, they are simple to make and irresistibly delicious!

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper.
2. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
3. Add Wet Ingredients: Beat in the sour cream, eggs (one at a time), and vanilla extract until the mixture is smooth and well-combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This guarantees an even distribution of the leavening agent and seasoning in the dough.
5. Mix the Dough: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Do not over-mix to maintain the cookies’ soft texture.
6. Incorporate Chocolate Chips: Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
7. Scoop the Dough: Using a cookie scoop or a tablespoon, scoop rounded portions of the dough and place them onto the prepared baking sheets. Space them at least 2 inches apart, as they will spread while baking.
8. Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden, leaving the centers soft.
9. Cool the Cookies: Once baked, remove the sheets from the oven and let them cool on the sheets for about 5 minutes. Then carefully transfer the cookies to a wire rack to cool completely.
10. Serve and Enjoy: Once the cookies have cooled, they’re ready to be enjoyed! Serve them at gatherings or store them in an airtight container for freshness. Indulge in the deliciousness of these Sour Cream Chocolate Chip Cookies!