Equipment Needed
- Electric hand mixer or stand mixer
- Large mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Step-by-Step Instructions
I always start by whisking together my dry ingredients—the flour, baking powder, and salt—in a medium bowl. This isn’t just busywork; it ensures every bite has the perfect lift and seasoning. I set that aside and turn to my trusty stand mixer. In the large bowl, I beat the softened butter and sugar together for a full 3-4 minutes on medium-high speed. This is where patience pays off. You want it to be light, fluffy, and almost white in color. This step incorporates air, which is key for the perfect texture.
Next, I add the eggs one at a time, letting each fully incorporate before adding the next, followed by the vanilla. The mixture might look a bit curdled at this point if your ingredients were cold, but don’t panic. It will come together. Now, here’s where I alternate: I add about a third of the flour mixture, mix on low until just combined, then half the sour cream, another third of flour, the rest of the sour cream, and finally the last of the flour. Mixing on low and finishing by hand with a spatula prevents overworking the gluten, which is the enemy of a tender cookie.
The dough will be beautifully soft and slightly sticky. I turn it out onto a floured surface, divide it in half, shape each into a disc, and wrap them tightly in plastic wrap. This is the most important waiting game: refrigerate for at least 2 hours, or ideally overnight. I tried skipping the chill once, thinking I could roll them out faster. The dough spread terribly in the oven, and I lost all the lovely shapes. The chilled dough rolls out like a dream and holds its edges perfectly.
When ready to bake, I preheat my oven to 375°F and line my baking sheets with parchment paper. I roll the dough to about ¼-inch thickness on a floured surface, cut out my shapes, and place them an inch apart on the sheets. They only need 7-9 minutes. You’re looking for the edges to be just set and the bottoms barely golden. The tops should not brown. I pull them out even if they look a tad underdone—they continue to set on the hot sheet for a minute before I transfer them to a cooling rack. This is the secret to ultimate softness.(See the next page below to continue…)