Sour Cream Sugar Cookies

I had some sour cream to use up and wanted to do something different than my usual sour cream coffee cake, and I am very glad I did!

Normally with cookie dough I have a bit more control, but with these, I used a measuring cup(!) to scoop out dough instead of just licking the beater. The sour cream brought a tangy flavor and made the dough a bit more airy. The finished product was just as delicious! The cookies are light, puffy and soft. They're not too sweet and have no sour cream flavor. This is a winner!

Do you have any cookie recipes with unique ingredients?

Ingredients

1 cup Sugar
1/4 cup Butter
1/2 cup Sour cream
1 Egg
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1 1/2 cups All purpose flour 

Instructions

Preheat oven to 425 degrees F.

In a small bowl, mix together the flour, baking powder, and baking soda. Set aside.

Cream the butter and sugar together until light and fluffy. Add the egg and mix.

Alternate adding the flour mixture and sour cream the butter mixture, mixing after each addition. Start and end with flour.

Drop by teaspoonfuls onto the prepared cookie sheets. Sprinkle the tops with sugar. 

Bake at 425 degrees F for 8 minutes. Cool on a rack.

Yields 24 cookies (30 if you don't eat too much dough!)