Stir together flour, baking soda, and salt in a medium bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This simplistic batter made with sour cream helps keep these cookies cakey and tender. One recipe makes about 50 cookies, so no need to double this recipe!
Servings and Ingredients
Ingredients
Serves 50
| Quantity | Ingredient | Add |
|---|---|---|
| 4 ½ c. Hy-Vee all-purpose flour | ||
| 2 tsp. Hy-Vee baking soda | ||
| ¼ tsp. Hy-Vee salt | ||
| 2 ½ c. Hy-Vee sour cream | ||
| 1 ½ c. Hy-Vee granulated sugar | ||
| 1 Hy-Vee large egg | ||
| Hy-Vee powdered sugar, for garnish |
Things To Grab
- Medium bowl
- Large bowl
- Electric mixer
- Large rimmed baking sheet
- Wire cooling rack
Directions
Place sour cream, sugar, and egg in a large mixing bowl. Beat with an electric mixer until light and fluffy. Beat in flour mixture. Divide dough in half and place in separate bowls. Cover and refrigerate at least 2 hours.
Preheat oven to 425 degrees. Working with one portion of dough at a time, form a rounded teaspoon of dough into a ball; roll it in flour and lightly coated, then roll into a 10-inch rope. Twist rope into a letter B shape and place on baking sheet. Repeat with remaining dough.
Bake for 6 to 8 minutes; do not overbake. Cool cookies on a wire rack. Sift powdered sugar over cookies before serving, if desired.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 10mg
- Sodium: 70mg
- Total Carbohydrates: 15g
- Protein: 2g
Daily Values
0%
Iron 6%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 0%