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!
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Prepare your equipmentLine 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 ingredientsTo 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 doughNext, 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 doughOnce 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 cookiesScoop 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 cookiesBake 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.
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.