- 3-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 Eggs
- 1/4 cup sour cream
- 2 teaspoons Clear Imitation Vanilla Extract, 2 oz.
- 1/2 teaspoon Imitation Almond Extract, 2 oz.
1.Preheat oven to 350°F. Prepare cookie pans with parchment paper.
2.In medium bowl, combine flour, salt, baking powder and baking soda. In large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is pale, about 1-2 more minutes. Add sour cream and extracts; beat until combined. Add flour mixture; beat until well-combined.
3.Using a 1-1/2 in. cookie scoop, drop cookie dough into a small bowl of sugar. Gently roll cookie dough in sugar and transfer to prepared pan. Flatten cookies to about 1/2 in. thick.
4.Bake 10-12 minutes or until centers of cookies are semi-firm to the touch. Cool cookies on pan on cooling grid 2 minutes. Remove from pan to cooling grid; cool completely.