Chocolate Sour Cream Sugar Cookies Recipe + VIDEO (2024)

FAQs

Why put sour cream in dough? ›

When you add sour cream, you add moisture that is surrounded by fat. Both the fat in the butter and the fat in the sour cream help keep water molecules away from protein molecules, resulting in a more tender pie crust.

The very best sugar cookies are soft and tender. → Follow this tip: One of the keys to great sugar cookies is mixing the dry ingredients only until they're just incorporated, and not a second longer. Once the dry ingredients are added, less mixing equals more tender cookies.

So by poking the holes in, the cookie. will ensure that the cookie shape does not spread, which sugar cookies love to do. It also helps it stay nice and flat at the top. Now, you see here, we only got one little air bubble. when they came out of the oven.

Yes, but be cautious of homemade sour cream going bad. It should not be consumed if it develops an off smell, molds or becomes yellow or discolored.

A teaspoon or two of extracts will noticeably boost flavor when blended into your sugar cookie mix. Vanilla is the obvious choice. For a more intriguing flavor, add both vanilla and almond extracts. Rum, maple and anise are other delicious varieties to consider.

Use flavored water, add some flavor extract, stir in some sprinkles or baking chips, or broken up candy canes, roll in sugar before flattening and baking. What are some things that I can add to my no bake cookies to make them have an extra kick? I currently use the basic recipe. You might like some flavored chips.

"When your dough is refrigerated, the butter hardens. So when you bake them, they spread less and hold their shape better," adds Epperson. "Which means a better likelihood of a soft, chewy cookie in the center." Chilling the dough creates fluffier cookies with better consistency.

Overmixed doughs and batters may have an unappealing look or feel, which remain just as unappealing when they're baked. Generally speaking, the critical moment is when you combine dry ingredients with wet ones, especially if you're bringing together components of differing temperatures and textures.

If cookies are burning on the bottom it usually means your pan is too dark. The color and dullness or shine of your pan all affect the finished baking product. A light-colored, non-reflective sheet pan or cookie sheet is best for cookies, and I always line mine with a sheet of parchment paper.

The Problem: Your Oven Is Too Hot

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot.

What makes sugar cookies crack on top? ›

Issues with cracking usually derive from the sugar coating, not enough or expired baking powder or baking soda, or the oven temperature isn't hot enough. Solution: Granulated sugar is more effective at drying the surface than powdered sugar.

The purpose of a sour starter is to provide flavor and leavening.

Buttermilk. Here's a baking rescue: For each cup of sour cream needed in muffins, cakes and the like, you can sub in 1-1/3 cups buttermilk while decreasing the liquid called for in the recipe (such as juice, milk or water) by 1/3 cup.

What does adding cream vs. milk do to batter and dough? It makes it richer due to the extra fat and often a bit thicker because cream has a little less water in it than milk does.

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.