Jubilee Jumbles a K a Sour Cream Sugar Cookies
Soft, fluffy, and irresistibly tender, Jubilee Jumbles—also known as Sour Cream Sugar Cookies—are the perfect balance of simplicity and indulgence. These classic cookies combine the tangy richness of sour cream with a buttery, melt-in-your-mouth texture, making them a perennial favorite for any occasion. Gently sweetened with a light vanilla glaze, each bite offers a delicate hint of sweetness that perfectly complements their pillowy softness. With just 20 minutes of prep time and simple pantry staples like flour, butter, and sugar, this easy recipe yields a batch of 36 cookies ideal for bake sales, family gatherings, or afternoon tea. Plus, their soft, cakey centers stay wonderfully moist for days, ensuring they remain a crowd-pleaser long after they’ve cooled.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups unsalted butter
- 1 cups granulated sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 cups sour cream
- 1.5 cups powdered sugar
- 2 tablespoons milk
- 0.5 teaspoons vanilla extract
Instructions
Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are just lightly golden. The cookies should remain soft and pale in the center.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable.
Once the cookies are completely cool, drizzle or spread the glaze over the tops. Let the glaze set before serving.
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
3818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 62.6 g | 313% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 614 mg | 205% | |
| Sodium | 2135 mg | 93% | |
| Total Carbohydrate | 672.6 g | 245% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 394.7 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 462 mg | 36% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 599 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
