To make a cookie cakey, you need moisture. The more moisture in your cookie dough, the softer, fluffier, and more tender it will taste. Butter is your best friend, eggs are fantastic, but what’s crucial for cake-like cookies is an additional liquid or liquid-y solid. Today that special ingredient is sour cream. While supplying the cookie dough with moisture, the sour cream also gives us an intensely creamy cookie with rich flavor. It is, without a doubt, the main player in these cakey sugar cookies.
The rest of the ingredients are familiars. We’ve got the usual gang like flour, butter, eggs, sugar, salt, and leaveners. The sugar cookies are buttery and sweet with a subtle tang, but what comes forward the most is the combination of vanilla and almond extracts. Sugar cookies have the tendency to taste a little flat and boring, but using just enough vanilla extract and a hint of almond adds a much needed layer of flavor.
The dough is a cookie dough/cake batter hybrid. It’s creamy and silky like cake batter, but very thick like cookie dough. This consistency makes it impossible for rolling out and shaping with cookie cutters, so if you’re looking for a cut-out sugar cookie with a similar flavor and texture, try my super soft cream cheese cookies.
The cookie dough requires 1 hour in the refrigerator before baking. I tried only 30 minutes in my first batch and the cookies were noticeably flatter. 1 hour of chilling helps guarantee a thick cookie that holds its shape in the oven.
To make your cookie baking experience easier (and less messy!) I recommend a cookie scoop as the dough is pretty sticky. Each cookie is 1.5 Tablespoons of dough, so this medium cookie scoop is perfect!
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