Irresistible Espresso Sour Cream Cookies
Indulge in these soft and chewy cookies that combine the rich flavors of espresso with the creamy texture of sour cream, perfect for any occasion.
Ingrédients
Main Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
For the glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Gather all your ingredients and measure them accurately.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a mixing bowl, whisk together the flour, baking soda, and salt until evenly combined.
Cream Butter and Sugar
- In a separate large mixing bowl, cream together the softened unsalted butter and granulated sugar using a hand mixer or a stand mixer until light, fluffy, and pale in color (about 3-5 minutes).
Incorporate Wet Ingredients
- Add the egg to the butter and sugar mixture and blend well.
- Mix in the sour cream, espresso powder, and vanilla extract, ensuring a smooth consistency.
Combine Mixtures
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Be careful not to overmix.
Shape and Bake
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 10-12 minutes, until edges are set and centers look slightly soft. They will firm up while cooling.
Cool and Glaze
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cookies and allow it to set before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze for longer storage.