How to make it

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  • In a large bowl, use an electric mixer to beat the butter and sugar on medium until fluffy, about 2 minutes. Add the eggs and beat until smooth. Set aside.
  • In a small bowl, whisk together the sour cream, baking soda, almond extract, cinnamon and salt. With the mixer on low, add this to the butter mixture and beat until smooth, scraping down the sides of the bowl with a silicone spatula as needed.
  • Increase mixer speed to medium. One cup at a time, add the flour and beat until incorporated. Scrape down the sides of the bowl and beat for another minute.
  • Use a large spoon to drop balls of dough (about 2 Tbs. each) on the prepared baking sheets. Space the cookies about 2 inches apart. If desired, press a cranberry, maraschino cherry or dollop of jam into the center of each. (or sprinkle with a colored sugar)
  • Bake for 14 to 16 minutes, or until the edges just begin to brown. Let the cookies cool in the pan for several minutes, then use a spatula to transfer them to a wire rack to cool. Let the baking sheets cool completely before baking additional batches.

Reviews & Comments 6

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  • jeffsgirl 6 years ago
    These sound wonderful. I love putting sour cream into cake batter, it makes it very moist. I have been wanting to try it in cookie dough. Thank-you for this post.
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    " It was excellent "
    henrie ate it and said...
    Great Post, you've got my 5
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  • kristopher 6 years ago
    I like this one. Going to make this weekend!
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  • gramma58 6 years ago
    This sounds like a receipe my gramma used to make! I can't wait to make this!
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    " It was excellent "
    sparow64 ate it and said...
    OH YEAH, this is a fabulous recipe! Yummmmmy! Thanks for sharing.
    Was this review helpful? Yes Flag
    " It was excellent "
    juliecake ate it and said...
    These sound very good, I like your idea of just the sprinkling of sugar on top! Thanks.
    Was this review helpful? Yes Flag

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