Old-Fashioned Sour Cream Cookies

These old-fashioned sour cream cookies are the kind of recipe that gets passed down on a stained index card. The dough is soft and rich from half a cup of sour cream, with a whisper of nutmeg that you can’t quite place but would definitely miss if it weren’t there.

The sour cream does double duty. It keeps the cookies incredibly tender and gives them a slight tang that balances the sweetness. Combined with both baking powder and baking soda, the cookies puff just enough to stay soft in the center while getting lightly browned on the edges.

Rolled ¼ inch thick, cut into rounds, and sprinkled with sugar before baking. Simple. No frosting required, though the recipe invites you to decorate as you please.

Kitchen Tips

• Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with dry. This keeps the batter from curdling and ensures an even crumb.
• Roll the dough on floured wax paper to prevent sticking without adding too much extra flour, which toughens the cookies.
• Space them 2 inches apart on the sheet. They spread more than you’d expect.
• Pull them at the first sign of light browning. These go from golden to overdone fast, and they continue to set as they cool.

Variations

• Replace nutmeg with ¼ teaspoon of cardamom for a Scandinavian-inspired flavor.
• Top with a simple lemon glaze (powdered sugar + lemon juice) after cooling for a dressed-up version.
• Add ½ cup of dried currants to the dough for a fruited cookie.