SourCream Cookies

Old-fashioned Sour Cream Cookies are soft, lightly sweet, and so easy to make that barely require any effort. You will want to make these all year because they are so irresistible.  The single recipe does not make a lot so I always double or triple the recipe and often add a cup of raisins to a double batch. Use the medium large scoop.  Good frosted but they never to make it to putting frosting on the cookies.

Single Batch Measurements
1/3 cup butter, softened
2/3 cup sugar
1 large gg
1 teaspoon vanilla
1/2 cup of sour cream
1 2/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda

Double Batch Measurements
2/3 cup butter, softened
1 1/3 cup sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream
3 1/3 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda

Instructions
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside
2. In a large bowl, beat the butter and sugar on medium speed until fluffy and pale in color
3. Beat in the eggs and vanilla on high speed, followed by the sour cream. Scrape down the sides and botttom of the bowl as needed.
4. Whisk the flour, baking powder, salt and baking soda together until combined. On low speed, slowly mix in the flour mixture with the sour cream mixture until combined. The dough will be soft and almost like a thick cake batter.
5. Drop tablespoons of dough onto the prepared baking sheet about 2 inches apart. Press each cookie flat with the bottom of a wet glass dipped in sugar.
6. Bake for 10 to 12 minutes or until very lightly browned around the edges. Rotate the pan once halfway thru the baking time. Cool for five minutes on the cookie sheet and then transfer to cooling rack to cool completely before frosting.

Make Ahead Tips
1. The cookies will keep for up to 3 days stored in an airtight container at room temperature or up to one week in the refrigerator
2. Bake unfrosted cookies will keep up to 3 months stored in the freezer. Thaw in refrigerator overnight and bring to room temperature before serving

This is a keeper and favorite recipe.  Depends on how much sour cream I have as to if single, double, or triple batch.