baking · cooking · Dessert

Sour Cream Cookies

Tuesday is back to school for Ford…eek! He will be a 9th grader this year – hard to fathom how fast it has gone by. It feels at times like yesterday I took him to kindergarten. I have been back in the kitchen making cookies for his lunches, baking and freezing. Although keeping Walker out of them isn’t easy. Cookie-Boy loooveesss his cookies.

Last week I received a goodie box from Tillamook Cheese. They are running a contest currently on “Back To School Healthy Eating Tips” via Facebook, where you can submit recipes, ideas and tips. And have a chance to win a prize pack just like what I got! I don’t want to give away too much but lets say that the prize pack includes the coolest insulated lunch bag (hehheh…..couldn’t resist that pun), by Packit. In bright orange of course! It works wonders, especially for baby bottles. It also has a retro-hip Jansport backpack, an orange insulated cold cup prefect for my morning frappes and a lot of Tillamook products. A lot.Trust me, you want to win this contest. And for every tip you submit you help a good cause as well.

My theory on plant-based diets is that there will always be room for Tillamook products. I was raised on the cheese – it was the only cheese my Mom bought (she grew up there). Give me Tillamook products and I will get the craving to start baking and creating. I came home from the store with butter and natural sour cream and well, sour cream cookies sounded just right. Let put it this way: we don’t eat a lot of dairy, when we indulge in cheese, butter or sour cream it is usually Tillamook.

With Ford, he doesn’t like raisins, cranberries or similar in cookies. I don’t get it, but why fight at this point. He is nearly 15, so his quirk isn’t going to change anytime soon. So these I made as a simple cookie. If you like, add in a cup of dried berries or nuts for added flavor. The cookies are soft, cake like bites. And yes, they freeze well for later use.

Sour Cream Cookies


  • 2 sticks unsalted butter, room temperature
  • 1 cup dark brown sugar, packed
  • 1 cup granulated sugar
  • 2 eggs, room temperature, preferably locally sourced
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp ground nutmeg
  • ½ tsp fine sea salt
  • 16 ounce container sour cream
  • 1 tsp pure vanilla extract
  • 4 cups white whole wheat flour


Preheat the oven to 350°, line two large baking sheets with parchment paper.

Beat the butter and sugars till fluffy with a hand or stand mixer, add in the eggs, one at a time until mixed. Add in the cinnamon, baking soda, nutmeg and salt, beating in.

Add the sour cream and vanilla, beat until smooth. With the mixer on low, add in flour slowly, until moistened. Turn up the mixer and beat till just combined.

Drop 1 Tablespoon balls, 12 per sheet. (A 1 Tablespoon Disher works well.) Bake for about 14 minutes, until a pale golden on top. Let rest for 5 minutes, then transfer to a cooling rack.

Makes about 5 dozen cookies.


FTC Disclaimer: We received complimentary product used in the development of this recipe.

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