Ingredients:

  • 1 cup (227g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) sour cream or plain Greek yogurt

Instructions:

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
  2. Beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
  3. Mix in the egg and vanilla extract until fully combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture and mix in the sour cream or Greek yogurt just until combined, avoiding overmixing.
  6. Chill the dough in the fridge for 30-60 minutes to prevent spreading, if desired.
  7. Scoop the dough onto the prepared baking sheets, spacing about 2 inches apart, and bake for 8-10 minutes until the edges are set and the centers remain slightly soft.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.