Zutaten für Sour Cream Drop Cookies
- All Purpose Flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Ground Nutmeg
- 1 cup (2 sticks) unsalted butter
- Additional granulated sugar for sprinkling
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon lemon extract
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Zubereitung von Sour Cream Drop Cookies
- Preheat oven to 375°F (190°C).
- In a medium bowl, sift together 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Use an electric mixer on medium speed.
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- Stir in 1 cup sour cream and 1 teaspoon lemon extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Line baking sheets with parchment paper. Drop rounded teaspoonfuls of dough onto the prepared baking sheets, leaving about 3 inches between each cookie.
- Sprinkle each cookie with a pinch of granulated sugar.
- Bake for 8-10 minutes, or until the edges are golden brown. Keep a close eye to prevent overbaking.
- Remove cookies from baking sheets immediately and let them cool completely on wire racks.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
221g
Fat
121g
Carbs
34g
