Sour Cream Drop Cookies
It’s a tender puffed cookie, with a light, buttery bite and notes that remind us of a great tea cake. Wisps of nutmeg and its exotic fragrance, mingle with hints of orange, graced with a sprinkling of sugar across the top, leaving you wanting just one more.
Equipment
- Electric mixer
- Baking sheets lined with silicone mats or parchment paper
Ingredients
- 1 cup butter, room temperature4 extra-large eggs, room temperature
- 2 cups sugar
- 4 extra-large eggs, room temperature
- 1 teaspoon pure vanilla powder or pure vanilla extract
- 1 teaspoon pure orange extract
- 5 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons nutmeg
- Zest of 1 orange, about 1 teaspoon
- 1 cup sour cream
Instructions
- Preheat oven to 425-degrees. Beat the butter on medium speed until it is creamy. Slowly add the sugar, about ½ cup at a time on medium speed.
- On low speed, add the eggs one at a time, beating well after each.
- Stir in the vanilla powder (or vanilla extract) and orange extract.
- In a separate bowl, whisk the flour with the baking soda, baking powder, nutmeg, and orange zest.
- Add the flour mixture to the butter and sugar, about 1 cup at a time, blending in on low speed. Alternate with the sour cream, beginning and ending with the flour. The dough will be somewhat sticky.
- Using a small scoop or teaspoon, drop rounds of dough about 1” in diameter onto baking sheets lined with silicone baking mats or parchment paper.
- If there are spiked peaks on the dough, you can wet your fingers lightly with water and tap them down. Sprinkle a bit of sugar over the top of each round of dough.
- Bake in a 425-degree oven for 6 to 8 minutes, until set and just starting to become golden.