Sour Cream Cookies W Burnt Butter Icing
Delight your taste buds with these irresistibly soft and tender Sour Cream Cookies with Burnt Butter Icing, the perfect marriage of tangy and nutty flavors. The sour cream in the dough ensures these cookies stay incredibly moist, while the buttery richness of the icing—elevated with the toasty, caramel-like notes of browned butter—takes them to a whole new level. Simple to make and ready in under an hour, these cookies are ideal for any occasion, from afternoon tea to holiday celebrations. With their melt-in-your-mouth texture and unique flavors, they’re bound to become a family favorite. Perfect your icing with a touch of milk for the ultimate smooth finish, and enjoy cookies that are as beautiful as they are delicious!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 1 cup Granulated sugar
- 2 whole Eggs
- 1 teaspoons Vanilla extract
- 1 cup Sour cream
- 0.5 cups Unsalted butter (for icing)
- 2 cups Powdered sugar
- 1 teaspoons Vanilla extract (for icing)
- 1 tablespoons Milk (optional, for icing consistency)
Instructions
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
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 starting to turn golden. The cookies should remain soft and pale in the center.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
While the cookies cool, make the burnt butter icing. In a small saucepan, melt the butter over medium heat. Continue cooking, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty. Be careful not to burn it.
Remove the browned butter from the heat and pour it into a mixing bowl. Let it cool for 5 minutes.
Gradually whisk in the powdered sugar and vanilla extract. If the icing is too thick, add milk a teaspoon at a time until it reaches your desired consistency.
Once the cookies are completely cool, spread the burnt butter icing generously over the tops of each cookie.
Allow the icing to set for 10-15 minutes before serving. Enjoy your Sour Cream Cookies with Burnt Butter Icing!
Nutrition Facts
Calories |
5348 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.2 g | 322% | |
| Saturated Fat | 155.9 g | 780% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 3054 mg | 133% | |
| Total Carbohydrate | 736.4 g | 268% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 453.1 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 483 mg | 37% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 611 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.
