Ingredients:

  • 3 cups (375g) All-Purpose Flour
  • 1.5 cups (300g) Granulated White Sugar
  • 1 tsp Baking Powder
  • 0.5 tsp Baking Soda
  • 0.5 tsp Fine Sea Salt
  • 1 cup (226g) Unsalted Butter, room temperature
  • 1 large Egg, room temperature
  • 0.5 cup (120g) Full-Fat Sour Cream
  • 2 tsp Pure Vanilla Extract
  • 0.5 tsp Almond Extract

Instructions:

  1. In a stand mixer with a paddle attachment, beat the room-temperature butter and granulated sugar on medium-high speed for 3 full minutes until pale, aerated, and fluffy.
  2. Add the egg, vanilla extract, and almond extract. Beat until fully combined. Lower the speed and fold in the sour cream, maintaining the emulsion without over-beating.
  3. Sift the flour, baking powder, baking soda, and salt together. Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid gluten development.
  4. Using a medium cookie scoop (approx. 1.5 tablespoons), portion the dough and place onto baking sheets lined with parchment paper.
  5. Bake in a preheated oven for 10 minutes. The cookies should remain pale and tender. Transfer to a wire cooling rack to cool completely.