Daily Archives: February 2, 2017

Not only are these cookies delicious but they are easy to make, in under 1 hour. Watch me make it here. If you make them, let me know how it went.

Sour Cream Cookies

Sour Cream Cookies


  • 2 cups all-purpose flour
  • 1/2 cup butter or margarine, at room temperature
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup sugar
  • 1.5 eggs, beaten, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1.25 tsp grated lemon zest
  • 1/2 tsp vanilla extract


  1. Preheat oven to 375°F.
  2. Mix dry ingredients. Set aside.
  3. Cream butter for 2-3 minutes.
  4. Add sugar and cream for another minute or so.
  5. Add egg and beat for about 30 seconds.
  6. Add sour cream, lemon zest & vanilla extract. Mix until incorporated.
  7. Add flour mixture. Stirring just until incorporated. Make sure that you scrape the sides and the bottom of the bowl, during the mixing.
  8. On a prepared baking sheet, scoop or drop about 1.5 tbsp of dough per cookie. Keeping them about 1 inch apart. Bake for 12-15. Or until bottoms are golden brown.
  9. Leave on the baking sheet for 1 minute. Cool completely on a wire rack.


These cookies freeze very well. Cool completely, wrap in an airtight container or bag. Freeze for up to 3 months. Defrost completely before serving.

You can substitute margarine or a vegan spread for the butter.

The sour cream can be full or low fat. You can also substitute with a vegan "sour cream".

If you are using unsalted butter, add 1/4 tsp of salt to the flour mixture before adding it to the wet ingredients.

You can swap out the lemon zest for lime or orange zest.

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Some ingredients that I use, online: 

Robin Hood Original All Purpose Flour 2.5 Kilograms & Yupik Organic Cane Sugar, 1Kg


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(This post is not sponsored.)

Till next time,