Mother'S Sour Cream Cookies
Delightful sour cream cookies with a tender texture, infused with vanilla and enriched with nuts and chocolate or butterscotch bits, perfect for any occasion or cookie jar.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, mix butter, sugar, sour cream, and vanilla until creamy.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Pour the dry mixture into the wet mixture and stir until smooth.
- Add chopped walnuts and chocolate or butterscotch bits; stir to combine.
- Drop teaspoon-sized portions of dough onto a greased cookie sheet.
- Bake for 15 minutes or until cookies are golden brown.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with cream cheese. You can also use Greek yogurt in place of sour cream for a tangier taste. If you prefer nut-free cookies, simply omit the walnuts or replace them with sunflower seeds. For added variety, try incorporating dried fruits like cranberries or raisins, or experiment with different types of chocolate bits.
Serving Suggestions
These cookies are delightful on their own but can be served alongside a glass of milk or a scoop of vanilla ice cream for a decadent treat. For a fun dessert option, try serving them with a slice of Coconut Cream Cheese Pie for a sweet combination. They also pair nicely with coffee or tea during afternoon gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for a longer period, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To reheat, simply pop them in a microwave for a few seconds or warm them in a preheated oven.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Sour Cream Cookies contains roughly 170 calories, with 2g protein, 20g carbohydrates, and 8g fat. It is a good source of iron (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It's best to use a blend of both to maintain the cookie's lightness while adding some whole grain nutrition.
What can I use if I don't have baking powder?
If you don't have baking powder, you can make a substitute by combining 1/4 teaspoon baking soda with 1/2 teaspoon cream of tartar for each teaspoon of baking powder needed. This will help your cookies rise properly.
Can these cookies be made in advance?
Absolutely! You can prepare the dough a day ahead and refrigerate it. When you're ready to bake, simply scoop out the dough and bake as directed. This can enhance the flavors and make for a quicker baking process.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).