Espresso Sour Cream Cookies
Delicious cookies featuring a rich espresso flavor combined with creamy sour cream, creating a moist and tender texture that’s perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened Room temperature for best results
- 1 cup granulated sugar
- 1 large egg Room temperature for best results
- ½ cup sour cream Can substitute with non-dairy yogurt
- 2 teaspoons espresso powder Can substitute with instant coffee
- 1 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk Adjust for desired consistency
- ½ teaspoon vanilla extract
Instructions
Preparation
- Assemble all your ingredients. Measure out the flour, baking soda, salt, butter, sugar, egg, sour cream, espresso powder, and vanilla extract.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a bowl, whisk together the flour, baking soda, and salt until evenly mixed.
Cream and Mix
- In a separate bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg, followed by sour cream, espresso powder, and vanilla extract until smooth.
- Gradually mix in the dry ingredients until just combined, careful not to overmix.
Shape and Bake
- Drop rounded tablespoons of dough onto the lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until edges are set and tops look crinkled.
Cooling and Glazing
- Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
- While cooling, whisk together powdered sugar, milk, and vanilla extract to make the glaze.
- Drizzle the glaze over the cooled cookies and let sit until set.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for longer storage. Optional: Add chocolate chips or nuts for a variation.