Old Fashioned Sour Cream Sugar Cookies
Old Fashioned Sour Cream Sugar Cookies are wonderfully soft, tender cookies with a hint of nuttiness from nutmeg and a subtle tang from sour cream. Perfect for holiday gatherings or everyday treats, they offer a classic flavor profile that appeals to all ages and pairs beautifully with a glass of milk or tea.
Ingredients
Instructions
- Sift dry ingredients; set aside.
- Cream together sugar and oleo.
- Add eggs and lemon extract to the creamed mixture.
- Blend in sour cream.
- Combine this mixture with the sifted dry ingredients.
- Mix until the dough is stiff.
- Refrigerate overnight.
Tips & Substitutions
For a softer cookie, consider using unsalted butter instead of oleo. You can also substitute half of the sour cream with Greek yogurt for a tangy twist. If you're short on time, chill the dough for at least 2-3 hours instead of overnight, but the flavor may improve with longer refrigeration. Adding a dash of vanilla extract can enhance the overall taste.
Serving Suggestions
Serve these delightful cookies with a glass of milk or a cup of tea for a comforting snack. They pair beautifully with fruity desserts like Sky High Strawberry Pie or can be enjoyed as a sweet treat at gatherings. For a festive touch, sprinkle powdered sugar on top or add colorful sprinkles before baking.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer, then transfer to a freezer bag for up to 3 months. To enjoy, thaw them at room temperature or microwave for a few seconds for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Sour Cream Sugar Cookies contains roughly 595 calories, with 11g protein, 120g carbohydrates, and 8g fat. It is an excellent source of protein (22% of the Daily Value), calcium (22% of the Daily Value), and iron (20% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2254mg per serving (98% 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 part of the all-purpose flour, but it may change the texture slightly. Start with 1 cup of whole wheat flour mixed with 3 cups of all-purpose flour to maintain a balance between flavor and texture.
How do I know when the cookies are done baking?
Cookies are typically done when they are lightly golden around the edges and still soft in the center. They will continue to firm up as they cool on the baking sheet. Keep an eye on them in the last few minutes to avoid overbaking.
Can I add chocolate chips to the dough?
Absolutely! Chocolate chips can add a delightful sweetness. Fold in about 1-2 cups of semi-sweet or milk chocolate chips after combining the wet and dry ingredients. Adjust the sugar slightly if you prefer a less sweet cookie.
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).