Feel free to adjust the quantities if you’re planning to make a larger batch or if you want to try different variations of decorations!
Cooking Steps
Preheat the oven to 175 °C (350 °F). Position the oven rack in the center.
In a large mixing bowl, combine 4 cups (480 g) of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Whisk together to guarantee even distribution.
In a separate bowl, cream together 1/2 cup (113 g) of unsalted butter (softened), 1 cup (200 g) of granulated sugar, and 1 teaspoon of vanilla extract using an electric mixer on medium speed until light and fluffy (approximately 2-3 minutes).
Add 1 cup (240 ml) of sour cream and 1 large egg to the butter-sugar mixture. Mix on low speed until fully incorporated, about 1 minute.
Gradually add the dry mixture from step 2 to the wet ingredients while mixing on low speed until just combined. Be careful not to overmix; the dough should be soft but not sticky.
Use a spatula to scrape down the sides of the bowl, guaranteeing all ingredients are well integrated. If dough seems too sticky, sprinkle in a little extra flour until manageable.
Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, leaving about 5 cm (2 inches) between each cookie for spreading. Flatten each ball slightly with the palm of your hand.
Optional: Decorate each cookie with sprinkles or icing before baking, pressing them gently into the dough.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the tops appear set (cookies will have a soft texture).
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely (approximately 20 minutes).
Once cooled, dust with powdered sugar if desired, or decorate further with icing as preferred before serving. Enjoy!
Variations
Chocolate Chip Delight: Add 1 cup (170 g) of mini chocolate chips to the dough for a rich, chocolatey twist.
Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to make the cookies suitable for those with gluten intolerance.
Vegan Version: Replace the egg with 1/4 cup (60 ml) of unsweetened applesauce and use vegan butter to create a plant-based treat.
Holiday Spices: Incorporate 1 teaspoon of ground cinnamon and 1/2 teaspoon of nutmeg into the dry ingredients for a festive flavor inspired by classic holiday cookies.
Tips on plating and presentation
Although cookies taste delightful straight from the oven, how you present them can elevate the entire experience.
I love to arrange my Sour Cream Sugar Christmas Cookies on a festive platter or cake stand, adding a sprinkle of powdered sugar for a snowy effect. Using seasonal decorations like candy cane pieces or edible glitter makes them even more inviting. A vibrant tablecloth can set the mood, too!
I often include some colorful napkins nearby and a few cute cookie boxes for guests to take some home.
Don’t forget to add a small card with a fun description or the cookie ingredients for that personal touch!
It’s all about creating a joyful atmosphere that invites everyone to indulge in these lovely treats.
What other dishes can I pair it with?
After plating those beautiful Sour Cream Sugar Christmas Cookies, you might be wondering what other dishes could complement them at your holiday gathering.
I’ve found that pairing them with festive treats like peppermint bark or gingerbread men adds a delightful variety to the dessert table.
For something savory, consider a cheese platter with a mix of sharp cheddar and creamy brie; the contrast will tickle your taste buds.
I also love including fruit-based appetizers, like cranberry or apple slices, which provide a rejuvenating balance.
Finally, a warm fruit compote drizzled over vanilla ice cream makes a perfect contrast to the sugary cookies.
What drinks can I pair it with?
When I’m serving Sour Cream Sugar Christmas Cookies, I love to pair them with warm beverages that enhance their sweetness. A steaming mug of hot cocoa is my go-to; the chocolatey richness complements the cookies perfectly.
I also enjoy serving spiced apple cider, which adds a lovely fruity note. For something lighter, a warm cup of chai tea can bring out the vanilla flavor in the cookies.
If I’m hosting adults too, mulled wine creates a festive atmosphere that everyone appreciates. Don’t forget about milk—it’s a classic choice that never fails to delight kids.
Each sip of these beverages beautifully balances the cookies’ sweetness, making it a delightful treat for everyone. Cheers to delicious pairings!
Frequently Asked Questions
Can I Use a Different Type of Flour?
Absolutely, you can use a different type of flour! I often swap out all-purpose flour for almond or whole wheat. Just keep in mind that texture and flavor might change a bit, but it’s worth experimenting!
How Long Do These Cookies Last After Baking?
I’ve found these cookies usually last about a week when stored in an airtight container. If I freeze them, they stay fresh for up to three months. Just remember to let them cool completely first!
Is This Recipe Suitable for Gluten-Free Diets?
No, this recipe isn’t suitable for gluten-free diets. I’ve found that using traditional flour is essential for its texture. If you want a gluten-free option, I’d recommend looking for a specific gluten-free cookie recipe instead.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! I often portion it out, wrap it tightly, and store it in the freezer. When I’m ready, I just thaw and bake them fresh. Enjoy your cookies!
Are There Alternatives to Sour Cream?
I often use yogurt or buttermilk instead of sour cream. You can also try a mix of cream cheese and milk for a similar texture and flavor. Experiment and see which one you like best!
