Sour Cream Cookies By Betty Crocker - Flexible & Easy Recipe

Sour Cream Cookies By Betty Crocker – Flexible & Easy Recipe

Last Updated on August 6, 2022 by Zara R.

Who doesn’t love a classic cookie? Well, we are bringing back these old-school sour cream cookies by Betty Crocker and giving them a second life!

They are easy to make and are relatively quick for old-school cookies. And, we have still retained their original tasty flavor and semi-crunchy texture- albeit not exactly like the original recipe. We all but guarantee that these cookies will once again become a household favorite!

Jump to Recipe

Sour Cream Cookies By Betty Crocker – A Classic Cookie That Never Goes Out Of Date

Betty Crocker is a household name in most countries. Even if you cannot find the products, you know what the recipe refers to. This brand was established in 1921, more than a hundred years ago!

The main reason they are still relevant today is possibly because they evolved with the times, constantly meeting the needs of new consumers and trends.

Today, they still regularly bring out a ton of high-quality, yet affordable premix quick and easy products. Some are as simple as a vanilla sponge cake mix, whereas others are more elaborate like chocolate chip fudge cookie cups.

They are all designed to be easy to make and take the time out of baking homemade goods.

Now, you may also already know that Betty Crocker does release (and has been releasing) hundreds, maybe even thousands of recipes since 1930. And trust us, it’s highly likely that your mother has a recipe book or two from the massive collection of books released.

Our recipe today is inspired by one of the most iconic recipes ever created, the sour cream cookies by Betty Crocker.

sour cream cookies by betty crocker

Our take on the original recipe

Naturally, we always create our own recipes from scratch. However, all recipes are inspired by one another. And that’s exactly how we came to make today’s cookies.

These sour cream cookies are exceptionally easy to make and we’ve cut back on some, in our opinion, excessive ingredients. Cookies should be simple, delicious, and quick.

So, we made some alterations to the original sour cream cookies by Betty Crocker to create an even easier, more tender, and flavor-packed treat.

And, these cookies are versatile too! You can easily substitute almost any of the ingredients and even change up the flavor. Have a look at our tips and tricks section to get some inspiration for delicious additions to the recipe.

Well, without further or do, let’s get right to it!

What You Need To Make Sour Cream Cookies By Betty Crocker

Ingredients

  • 1/2 cup salted butter, softened at room temperature
  • 1 1/2 cups granulated white sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 3 cups cake flour, sifted
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • Pinch of salt

Equipment

  • Large cookie sheet or baking tray
  • Non-stick baking paper
  • Measuring cups and spoons
  • Mixing bowls
  • Electric or hand mixer
  • Rubber or silicone spatula
  • Plastic or saran wrap
  • Ice cream scoop or cookie dough scoop
  • Wire cooling rack
 

Step By Step Instructions

Step 1: Prepare your equipment

Line a cookie sheet or baking pan with non-stick baking paper. Then, measure out all of your ingredients and make sure that they are softened as needed.

You should preheat your oven to 360ºF (180ºC). But, only do this once your shaped cookies are resting in the fridge. Otherwise, your oven will be on hour hours before you need it.

Step 2: Combine the wet ingredients

To start, cream together your butter and sugar in a large mixing bowl over high speed. Mix until they are light and fluffy, about 5 minutes. Then, add the vanilla and one egg at a time. Mix well before adding the next egg.

Lower the speed of the mixer and add the sour cream. Slowly incorporate it until you have a uniform batter.

It may look a little separated. But don’t worry, it will come together when you add the dry ingredients. Set the wet ingredients aside.

Step 3:  Finish off the cookie dough

Next, sift together the dry ingredients into a bowl and make sure they’re mixed well.

In three additions, add the flour mixture to the butter and egg base. Mix for roughly 2 minutes before adding the next portion of flour. Use a low speed to ensure all the ingredients incorporate well.

Step 4: Rest your dough

Once your dough is combined, place a layer of plastic or saran wrap directly on its surface. Then, rest it inside the fridge for about 20-30 minutes.

Step 5: Shape the sour cream cookies

Scoop out dollops of chilled cookie dough directly onto your lined baking tray. Space them about 2 inches apart so they don’t bleed together when baked.

Then, allow each tray to rest for roughly 45 minutes before you bake them. This will help prevent the cookies from falling flat or merging in the oven.

Step 6: Bake the cookies

Bake each tray of cookies for about 10-12 minutes. The edges should start browning and the cookie should be set. However, don’t overbake them. they shouldn’t be hard when the time has elapsed. These cookies are soft.

Once baked, remove them from the oven and allow them to cool on the wire rack for 5 minutes. Then, transfer them to the wire cooling rack and allow them to cool completely.

What does sour cream replace in baking

Tips And Tricks

  • The only alternative for sour cream in Greek yogurt. Otherwise, the recipe won’t function in the same way. Sour cream has a multitude of functions in this recipe, so it would be better to stick with it.
  • Always scrape down the sides of the bowls to ensure all of the ingredients are equally incorporated and distributed. You don’t want pockets of flour or clumps of butter in your baked cookies!
  • You have to rest your shaped cookies for at least 15 minutes before baking them. We recommend 45 minutes to an hour for the best results. But, we get that this makes the entire process take a lot longer. It is definitely worth the wait.
  • Only bake one sheet of cookies at a time, even if you have a convection oven that circulated the air. You will get much better results this way. And, it will prevent some cookies from over or underbaking due to oven hot spots.
  • You can add a bunch of additional flavoring and textural ingredients to the cookie dough. They can be mixed in with the final addition of flour. Some amazing ideas include chopped nuts, dried fruit pieces (small), chocolate chips, and toffee pieces.

Preparations Times And Servings

What does adding sour cream to cookies do

Final Thoughts

As you can see, this version of sour cream cookies by Betty Crocker is as good, if not better if we may say so ourselves. You don’t need a bunch of intricate and complicated ingredients, and they are relatively quick to make.

So, let us know how yours came out and if you tried any of our suggested additions!

FAQs

What does adding sour cream to cookies do?

It depends on the recipe you are making. But, in general, sour cream help create a very soft and tender texture in the cookies. They can also be paired with alkaline ingredients to create a chemical reaction, which ultimately creates a fluffier cookie texture. And finally, they help create a balanced unique flavor.

Do cookies bake with sour cream need to be refrigerated?

Cookies that are made using sour cream don't necessarily need to be refrigerated because of the sour cream. There are plenty of reasons cookies need to be set in the fridge before and after baking. Before baking, resting some types of dough in the fridge (regardless of whether it has sour cream or not) prevents them from falling flat or melting when baked.

Can I bake with sour cream?

You can definitely bake with sour cream. While it may not be the most used dairy ingredient for baked goods, it has its purpose. Sour cream can help balance sweet goods, create a tangy tart flavor, and help create a tender texture and leavening reaction.

What does sour cream replace in baking?

Sour cream has very unique properties. But, similar ingredients are rarely used in recipes. So, sour cream can substitute yogurt in any recipe. They both have a tart acidic flavor and will function in the same way. When paired with an alkaline, they can create a chemical reaction that will act as a leavening agent.

Sour Cream Cookies By Betty Crocker - Flexible & Easy Recipe

Who doesn't love a classic cookie? Well, we are bringing back these old-school sour cream cookies by Betty Crocker and giving them a second life! They are easy to make and are relatively quick for old-school cookies. And, we have still retained their original tasty flavor and semi-crunchy texture- albeit not exactly like the original recipe. We all but guarantee that these cookies will once again become a household favorite!
Prep Time1 hr 30 mins
Baking Time12 mins
Total Time1 hr 42 mins
Course: Dessert
Cuisine: American
Keyword: Can I bake with sour cream?, Do cookies bake with sour cream need to be refrigerated?, sour cream cookies by betty crocker, What does adding sour cream to cookies do?, What does sour cream replace in baking?
Servings: 48 cookies
Author: Cakedecorist

Equipment

  • Large cookie sheet or baking tray
  • Non-stick baking paper
  • Measuring cups and spoons
  • Mixing bowls
  • Electric or hand mixer
  • Rubber or silicone spatula
  • Plastic or saran wrap
  • Ice cream scoop or cookie dough scoop
  • Wire cooling rack

Ingredients
  

Instructions

  • Prepare your equipment
    Line a cookie sheet or baking pan with non-stick baking paper. Then, measure out all of your ingredients and make sure that they are softened as needed.
    You should preheat your oven to 360ºF (180ºC). But, only do this once your shaped cookies are resting in the fridge. Otherwise, your oven will be on hour hours before you need it.
  • Combine the wet ingredients
    To start, cream together your butter and sugar in a large mixing bowl over high speed. Mix until they are light and fluffy, about 5 minutes. Then, add the vanilla and one egg at a time. Mix well before adding the next egg.
    Lower the speed of the mixer and add the sour cream. Slowly incorporate it until you have a uniform batter.
    It may look a little separated. But don't worry, it will come together when you add the dry ingredients. Set the wet ingredients aside.
    1/2 cup salted butter, softened at room temperature, 1 1/2 cups granulated white sugar, 1 tablespoon vanilla extract, 2 large eggs,room temperature, 1 cup sour cream, room temperature
  • Finish off the cookie dough
    Next, sift together the dry ingredients into a bowl and make sure they're mixed well.
    In three additions, add the flour mixture to the butter and egg base. Mix for roughly 2 minutes before adding the next portion of flour. Use a low speed to ensure all the ingredients incorporate well.
    3 cups cake flour, sifted, 3/4 teaspoon baking soda, 1/4 teaspoon baking powder, Pinch of salt
  • Rest your dough
    Once your dough is combined, place a layer of plastic or saran wrap directly on its surface. Then, rest it inside the fridge for about 20-30 minutes.
  • Shape the sour cream cookies
    Scoop out dollops of chilled cookie dough directly onto your lined baking tray. Space them about 2 inches apart so they don't bleed together when baked.
    Then, allow each tray to rest for roughly 45 minutes before you bake them. This will help prevent the cookies from falling flat or merging in the oven.
  • Bake the cookies
    Bake each tray of cookies for about 10-12 minutes. The edges should start browning and the cookie should be set. However, don't overbake them. they shouldn't be hard when the time has elapsed. These cookies are soft.
    Once baked, remove them from the oven and allow them to cool on the wire rack for 5 minutes. Then, transfer them to the wire cooling rack and allow them to cool completely.

Notes

The only alternative for sour cream in Greek yogurt. Otherwise, the recipe won't function in the same way. Sour cream has a multitude of functions in this recipe, so it would be better to stick with it.
You have to rest your shaped cookies for at least 15 minutes before baking them. We recommend 45 minutes to an hour for the best results. But, we get that this makes the entire process take a lot longer. It is definitely worth the wait.
Only bake one sheet of cookies at a time, even if you have a convection oven that circulated the air. You will get much better results this way. And, it will prevent some cookies from over or underbaking due to oven hot spots.
Want more recipes?Check out Our YouTube Channel!
Do you like this article? Share with your friends on Facebook.
DutchEnglishFrenchGermanItalianPortugueseSpanish