Soft Sour Cream White Chocolate Chip Cookies
Super tender and just the right amount of sweet, our Soft Sour Cream White Chocolate Chip Cookies are our new favorite festive cookie! Color them pink for Valentine’s Day or any other color you’d like to let those white chocolate chips pop!
These are a fun one, friends! Our Soft Sour Cream White Chocolate Chip Cookies are pillowy, tender, and have just the right amount of sweetness, thanks to the white chocolate chips. The sour cream in these cookies adds richness and moisture, which makes them a bit more cake-like and super soft. These cookies will stay soft and tender longer – if you can keep them around that long! With Valentine’s Day right around the corner, we made cookies pink and heart-shaped. Both are optional, but a great way to add some fun to the cookies!
Ingredients Needed
- All Purpose Flour – All-purpose is best, but you can also substitute with a 1:1 gluten-free flour.
- Sugar and White Chocolate Chips – Granulated white sugar, and not a ton of it. The cookie batter is less sweet than you may expect, but the pop of sweetness from the white chocolate chips creates a delicious balance!
- Butter – Unsalted and softened so that it will cream up nicely with the sugar. If you only have salted butter, no problem, just omit the added salt.
- Sour Cream – Full fat sour cream adds moisture, texture, and richness to these cookies!
- Baking Powder – Just a touch to leaven and add to that cake like cookie texture.
- Eggs – Just the whites! No need for the yolks in this recipe, thanks to the sour cream, but also, this will help achieve a better pink color in your dough. Don’t toss those yolks, though, make some Homemade Mayonnaise!
- Vanilla Extract – For a beautiful vanilla flavor.
- Red Food Coloring – If you’d like to make these cookies pink – but totally optional. You can also make them any other color you’d like!
- Salt – Just a touch, but can be omitted if using salted butter.
SO Easy to Make
These cookies come together so fast! Just a cream of butter and sugar, then mix with the egg whites, sour cream, and vanilla extract, then add the flour and coloring (of choice), then the final mix of flour and baking powder.
To Chill or Not To Chill
When it comes to these Soft Sour Cream White Chocolate Chip Cookies, chilling the dough makes handling/shaping the dough easier. This is a very sticky dough, so chilling it first will make it much easier to work with – especially if you’re shaping them.
Shaped, baked, and done!
We love to shape these cookies into a mix of circles and hearts. In all honesty, because shaping the hearts takes a lot of time, we get some of the cuteness without all of the time it takes. But if you have the time/desire, you can, of course, shape them all into hearts!
Soft Sour Cream White Chocolate Chip Cookies, very much on Valentine’s Day theme!
Cookie Shaping Tips
To get these adorable heart shapes, we were sure to chill the dough for at least 1 hour, preferably more, and to take only half of the dough out of the fridge at a time. From there, you could either hand shape the dough balls into hearts and gently flatten them a bit, or flatten a bit of the dough and then use a heart-shaped cookie cutter to cut out the heart.
Big, thick, tender, and oooooh so soft cookies that are just the right amount of sweet!
You Also Might Like
- Strawberry Heart Thumbprint Cookies
- Chai Spiced Snickerdoodles
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- Homemade Mint Milanos
Cake-like, tender, and Super Soft! These Soft Sour Cream White Chocolate Chip Cookies are fun to serve, even more fun to eat!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Equipment
- heart shaped cookie cutter optional
Ingredients
- 2 1/2 cups all purpose flour 325 g
- 1 teaspoon baking powder 5 g
- 1/2 teaspoons fine ground salt 4 g
- 1 cup unsalted butter softened
- 2/3 cup granulated sugar 130 g
- 1/2 cup sour cream 116 g or 4 oz
- 2 teaspoons vanilla extract .3 oz
- 2 egg whites
- 1 cup white chocolate chips 6 oz
- 10-12 drops red food coloring
Instructions
- Prep Flour: Add flour, salt, and baking soda to a medium sized bowl. Mix and set aside.
- Cream Butter and Sugar: Add softened butter to a large bowl and add sugar. With a hand mixer or a stand mixer, cream butter and sugar – approximately 3 minutes.
- Create Dough: Add egg whites, sour cream, and vanilla extract, and mix well. Slowly add flour and continue to mix until a sticky dough forms. Once all of the flour is incorporated, add the food coloring and mix well until it is all incorporated and pink. Add more if you'd like it a darker shade of pink. Fold in white chocolate chips.
- Chill Dough: Once the dough is mixed, cover the bowl with plastic wrap and chill the dough in the fridge for at least 1 hour and up to 24.
- Preheat Oven: Preheat the oven to 350℉ and line baking trays with parchment paper.
- Shape Dough: Once the dough has chilled, take about 2 tablespoons of dough and shape it into a circle or a heart and place them on parchment paper 1-2 inches apart. Repeat for all dough.
- Bake: Bake in the oven for 10-12 minutes until the bottoms are slightly browned and a cake tester pulls clean.
- Serve and Enjoy!
These were such cute little cookies and perfect for Valentine’s day! I’m thinking about making them again with green food coloring for St. Patrick’s Day
Ooh amazing idea, Jen! So glad you enjoyed them!