Ingredients:
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 1 1/4 cups (250 g) sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup (120 g) sour cream
Instructions:
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in the egg, vanilla extract, and almond extract until smooth.
- Mix in sour cream, then gradually add the dry ingredients until a soft dough forms.
- Scoop dough with a spoon or cookie scoop onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10–12 minutes, until edges are lightly golden but centers remain soft.
- Cool on a wire rack before decorating or serving.
Note:
Prep time: 15 min | Cook time: 12 min | Total time: 27 min | Servings: ~24 cookies | Calories: ~140 kcal per cookie
