Love sugar cookies, but don't want to wait on the dough to chill? Try out No-Chill Soft Sugar Cookiesinstead! WHAT DOES SOUR CREAM DO TO COOKIES? Add a pinch of festive-colored sprinkles to dress them up for the holidays!īelow you'll find absolutely everything you need to know in order to whip up the best batch of Sour Cream Sugar Cookies - just the right amount of sweet, buttery flavor. No rolling or cookie cutters necessary!Īll you have to do is chill the dough in the mixing bowl, then scoop, drop, and bake! Once your cookies are baked and cooled, you can dive in and eat them right away or frost them with a simple vanilla glaze. They're far easier to make than their sugar cookie counterpart with an easy dough that comes together in less than 15 minutes. Cut the tip or corner and pipe onto the top of cooled cookies.Soft, fluffy, and ultra-tender, you can't beat the cake-like texture of old-fashioned Sour Cream Cookies. Then blend on medium or high speed until frosting is nice and fluffy. Blend on low speed until powdered sugar is incorporated. Use a hand mixer or your beater attachment to beat the cream cheese and butter together.Īdd the powdered sugar, vanilla extract, and salt. In a large bowl or your stand mixer, add the cream cheese and butter. Allow to cool on the cookie sheet for five minutes before transferring to a wire rack. Use a large cookie scoop to scoop the dough onto the cookie sheets, leaving plenty of room between each cookie.īake for 10 minutes. Line large cookie sheets with parchment or silicone liners. Blend on low speed just until everything is mixed and you can't see the flour any more. Mix until well-blended.Īdd the flour, baking soda, baking powder, cinnamon, allspice, cloves, ginger, nutmeg, and salt.
Mix on medium speed until smooth and creamy.Īdd the pumpkin puree, egg, and vanilla. In a large bowl or stand mixer, add the white sugar, brown sugar, butter and sour cream.
Otherwise, the dough may be too thick for your hand mixer to handle. If you use a hand mixer, I would stir in the last cup of flour by hand. I would suggest using a silicone mat or parchment paper when baking these cookies. I used a large cookie scoop and placed the cookies on silicone mat-lined baking sheets. Note: The dough is sticky and not something you can roll. (Don’t eat the cloves! They won’t be good!) Then I added a clove, just for decoration. To get the RubySnap look, I put a to-die-for cream cheese frosting in a plastic bag, cut a large hole in the corner, and piped out swirls on top of each cookie. (This makes it so that they quickly puff up in the oven rather than spreading out). (This helps them be nice and puffy and not need to be chilled). (This is the secret ingredient that makes cookies SO soft!) (You can still use pumpkin from a can, and this will make your cookies look more orange as well). I used my own pumpkin puree rather than pumpkin from a can.So I made some adjustments to a standard recipe for Pumpkin Cookies, and they turned out perfectly! I wanted to make these Soft Pumpkin Cookies so they would turn out big and soft like RubySnap cookies. Every cookie I’ve ever had from there is simply divine! I have made several copycats here on my site, such as Mexican Chocolate Cookies, Lemon Blueberry Chia Cookies, and Mango Dark Chocolate Chunk Cookies. There is this amazing cookie store in Salt Lake City, Utah called RubySnap. If you’re looking for easy pumpkin cookies with cream cheese frosting, you have just found them! These soft, thick pumpkin cookies don’t require any chilling and are great for Halloween or any other Fall occasion!
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