Amish Drop Sugar Cookies
Soft, puffy, and fluffy no chill drop sugar cookies!
Servings 48 cookies
Calories 106kcal
Ingredients
- 3 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup salted butter, at room temperature
- 2 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon almond extract
- Sparkling sugar, for topping
Instructions
- Preheat oven to 375°F. Line cookie sheets with parchment paper or silicone mats. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to beat together the sugar and butter until creamy and smooth. Add the eggs; mix until completely combined. Add the sour cream; mix until combined. Gradually add the flour mixture, mixing just until the dry ingredients are incorporated. Add the vanilla extract and almond extract; mix until combined.
- Using a cookie scoop or tablespoons, drop the dough onto the prepared baking sheets. Sprinkle with coarse sugar.
- Bake for 9-11 minutes, or just until the cookies are starting to brown around the edges. Cool on wire racks.
Notes
- Use full-fat sour cream (not low-fat or reduced-fat alternatives) for the best results.
- Don't skip the almond extract. I have a friend who is a professional sugar cookie baker. She decorates the most intricate, beautiful, personalized cookies and sells them for weddings, holidays, birthday parties, and more. Kelly adds a good amount of almond extract to her cookie dough and it gives them such a delicious, unique flavor — so I borrowed that idea! I like ¾ teaspoon in this recipe, but you can cut it back to ½ teaspoon if you prefer a more subtle taste. You can also omit the almond extract altogether and substitute with additional vanilla extract.
- Use a cookie scoop to drop equal amounts of dough onto the baking sheets. These uniform dough balls will bake evenly.
- Don’t overbake the cookies. Watch for the cookies’ edges to just start to turn a slightly darker color. They will continue to firm up as they cool, resulting in that great soft texture that we’re looking for. Overbaking the cookies will yield dry cookies.
Nutrition
Serving: 1cookie | Calories: 106kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 82mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 158IU | Vitamin C: 0.04mg | Calcium: 16mg | Iron: 1mg