Soft Sour Cream White Chocolate Chip Cookies
Servings 20 cookies
Calories 227kcal
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!
Notes
Storage
Room Temp: Storein an airtight container at room temperature for up to 3-5 days. You can store in the fridge, but it can dry out the cookies.
Freezer: Store in a freezer safe bag for up to 3 months.
Customize
These cookies are fun to shape into hearts or color! Not using the egg yolks creates a dough that does not have a tint of orange/yellow from the yolks, which makes it great to color.
Shaping the Cookies
The dough is very sticky, which is why it is best to chill for at least an hour, if not more, when shaping. Keep the dough you're not working with in the fridge to keep it cool. Use only a little bit at a time to shape. You can use a cookie cutter by flattening some dough and using the cutter, or shape it with your hands.
Nutrition
Calories: 227kcal | Carbohydrates: 24g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 96mg | Potassium: 58mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 322IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 1mg
