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Amish Drop Sugar Cookies<\/p>\nAmish Drop Sugar Cookies<\/p>\n
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3 \u00be cups all-purpose flour<\/p>\n
2 teaspoons baking powder<\/p>\n
1 teaspoon baking soda<\/p>\n
\u00bd teaspoon salt<\/p>\n
1 \u00bd cups granulated sugar<\/p>\n
1 cup salted butter, at room temperature<\/p>\n
2 large eggs, at room temperature<\/p>\n
1 cup full fat sour cream, at room temperature<\/p>\n
1 teaspoon vanilla extract<\/p>\n
\u00be teaspoon almond extract<\/p>\n
Sparkling sugar, for topping<\/p>\n
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Preheat oven to 375\u00b0F. Line cookie sheets with parchment paper or silicone mats. Set aside.\u00a0 In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.\u00a0 In a large mixing bowl, use an electric mixer to beat together the sugar and butter until creamy and smooth. Add the eggs; mix until completely combined. Add the sour cream; mix until combined. Gradually add the flour mixture, mixing just until the dry ingredients are incorporated. Add the vanilla extract and almond extract; mix until combined. Using a cookie scoop or tablespoons, drop the dough onto the prepared baking sheets. Sprinkle with coarse sugar. Bake for 9-11 minutes, or just until the cookies are starting to brown around the edges. Cool on wire racks<\/p>\n","protected":false},"excerpt":{"rendered":"
Amish Drop Sugar Cookies 3 \u00be cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda \u00bd teaspoon salt 1 \u00bd cups granulated sugar 1 cup salted butter, at room temperature 2 large eggs, at room temperature 1 cup full fat sour cream, at room temperature 1 teaspoon vanilla extract \u00be teaspoon almond extract Sparkling sugar, for topping Preheat oven to 375\u00b0F. Line cookie sheets with parchment paper or silicone mats. Set aside.\u00a0 In a medium bowl,…<\/p>\n