If you’re on the hunt for a delightful treat that’s soft, cakey, and downright irresistible, then stick around because this Sour Cream Sugar Cookies Recipe is one you absolutely need in your baking repertoire. I love this recipe because it yields cookies that are tender and fluffy, with just the right touch of sweetness — perfect for any occasion or simply to enjoy with a warm cup of coffee at home.
Why You’ll Love This Recipe
- Soft and Cakey Texture: The sour cream in the dough makes these cookies delightfully tender and moist every time.
- Easy to Customize: You can add your favorite frosting or sprinkles to make them festive or keep it simple.
- Make-Ahead Friendly: The dough chills beautifully, so you can prep in advance for hassle-free baking.
- Perfect for Sharing: My family goes crazy for these, especially with the creamy vanilla frosting – they’re a guaranteed crowd-pleaser.
Ingredients You’ll Need
Each ingredient in this Sour Cream Sugar Cookies Recipe brings something special to the table, working together for that signature soft texture and balanced flavor. Plus, I’ll share a few personal tips to help you grab the best versions of what you need.
- Unsalted butter: Softened butter is key here — I like to leave it out at room temp for about an hour before starting, so it creams up perfectly with the sugar.
- Granulated sugar: This adds just the right amount of sweetness and helps with that lovely cookie structure.
- Large eggs: They bind everything together beautifully and add richness.
- Sour cream: The secret weapon for softness and moisture – make sure it’s full fat for best results.
- Pure vanilla extract: I always recommend using real vanilla; it makes a noticeable difference in flavor depth.
- All-purpose flour: Use fresh flour for best texture – I usually sift it to avoid lumps.
- Baking powder and baking soda: These give a gentle lift, helping the cookies rise just enough without puffing up too much.
- Fine sea salt: Just a pinch balances the sweetness and enhances all the flavors.
- Confectioners’ sugar: For the frosting, sifted to keep it silky smooth and lump-free.
- Light corn syrup: Adds a lovely shine and smooth finish to the frosting – trust me, it’s worth including.
- Milk: Added to frosting to reach just the right spreading consistency.
Variations
I love how versatile this Sour Cream Sugar Cookies Recipe is—once you master the basic dough, you can easily tailor the flavors and look to match your mood or the season. Feel free to experiment!
- Spiced Cookies: I once added a tablespoon of cinnamon and a pinch of nutmeg to the flour mixture — it gave the cookies a warm, cozy vibe my family adored during the holidays.
- Gluten-Free Version: Swapping all-purpose flour for a gluten-free blend works great if you’re mindful about gluten; just check your baking powder and soda for gluten-free labels.
- Frosting Flavors: Try swapping vanilla extract in the frosting for almond or lemon extract for a different but delightful twist.
- Decorations: If you want to get festive, colorful sprinkles or edible glitter make these cookies pop without changing the classic taste.
How to Make Sour Cream Sugar Cookies Recipe
Step 1: Cream the Butter and Sugar
Start by beating the softened butter and granulated sugar until the mixture is light and fluffy—this takes about 3 minutes with an electric mixer. The texture here really sets the foundation for tender cookies. Then, beat in the eggs one at a time to keep things smooth and even. Next, mix in the sour cream and vanilla until everything is combined. I like to scrape the bowl a couple times to make sure it’s all evenly mixed; otherwise, you’ll have random pockets of sour cream which don’t bake quite right.
Step 2: Combine Dry Ingredients and Make the Dough
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add these dry ingredients to the wet mixture, stirring just until combined. You’re aiming for a sticky, soft dough — it’ll feel a little different from regular sugar cookie dough, but that’s exactly what makes these so wonderful. Divide your dough in half, shape each half into a disk, wrap them tightly in plastic wrap, and chill for at least 4 hours. Trust me, this resting period is crucial! It helps the dough firm up enough to roll out without sticking like crazy.
Step 3: Roll, Cut, and Bake
When you’re ready, preheat your oven to 350°F and line baking sheets with parchment paper. Generously flour your work surface and rolling pin, then roll out each disk to about 1/4-inch thickness. Because these cookies puff a bit, I don’t recommend detailed cutters — simple shapes work best. Cut out your cookies and space them a couple of inches apart on the baking sheets. Bake for 10-12 minutes until the edges are just set. The smell that fills your kitchen during this time? Absolutely heavenly!
Step 4: Cool and Frost
After baking, let the cookies stay on the pan for 5 minutes so they firm up a bit, then transfer them carefully to a wire rack to cool completely. Once cooled, whip up the frosting by beating butter, confectioners’ sugar, vanilla, salt, corn syrup, and milk until smooth and creamy. Spread it over each cookie generously — I like to use an offset spatula for an even finish. If you want, sprinkle on some festive decorations to brighten things up.
Pro Tips for Making Sour Cream Sugar Cookies Recipe
- Don’t Skip Chilling: I learned this trick the hard way—chilling the dough makes rolling easier and helps keep the cookie shape.
- Use Room Temperature Ingredients: This makes creaming butter and sugar simpler and prevents lumps in your dough or frosting.
- Avoid Overworking Dough: Mix just until combined to keep cookies tender, not tough.
- Watch the Baking Time Closely: Since these cookies are soft, taking them out right at 10-12 minutes keeps them from drying out.
How to Serve Sour Cream Sugar Cookies Recipe
Garnishes
I usually stick with a simple dusting of colorful sprinkles over the frosting because it adds that playful touch without overwhelming the vanilla flavor. For holiday seasons, I love peppermint bits or edible glitter to make them sparkle and feel extra special.
Side Dishes
These cookies are perfect alongside a cozy cup of hot chocolate, chai latte, or even a classic cup of black coffee. I’ve served them with fruit salad and found they balance nicely as a sweet finish after a light lunch or brunch.
Creative Ways to Present
For parties, I love arranging these cookies in a festive tin lined with tissue paper or stacked on a pretty cake stand. You could also package a few in small cellophane bags tied with colorful ribbons — I did this once as a holiday gift, and they were a big hit!
Make Ahead and Storage
Storing Leftovers
Leftover sour cream sugar cookies keep best stored in an airtight container at room temperature for up to 3 days. I always layer parchment paper between to keep them from sticking to each other, which also helps preserve the frosting’s fresh look.
Freezing
If you want to freeze dough, wrap the disks tightly in plastic and place in a freezer-safe bag for up to 3 months. When ready, thaw overnight in the fridge and roll as usual. You can also freeze baked cookies (unfrosted) in an airtight container, then frost after thawing for the freshest taste.
Reheating
Cookies are best enjoyed fresh, but if you want to warm them up, pop them in the microwave for 10-15 seconds or briefly in a low oven (around 300°F) for 5 minutes. Just be careful not to overheat, or the frosting might soften too much.
FAQs
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Can I use Greek yogurt instead of sour cream in this recipe?
Yes! Greek yogurt can be a good substitute for sour cream in the dough and will still add moisture and tenderness. I recommend using full-fat Greek yogurt for the best texture and flavor balance.
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Why do I need both baking powder and baking soda?
Using both gives the cookies a balanced rise and a lovely soft crumb. Baking soda reacts with the acidic sour cream for lift, while baking powder adds extra fluff without making the cookies cakey or dense.
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How thick should I roll the dough?
Rolling the dough to about 1/4-inch thickness works best. This lets the cookies puff nicely without becoming too thick or losing shape while baking.
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Can I skip the frosting?
Absolutely! These cookies taste fantastic on their own, especially if you prefer less sweet treats. If you skip frosting, consider dusting them with a little powdered sugar for a simple, pretty finish.
Final Thoughts
There’s something special about this Sour Cream Sugar Cookies Recipe that keeps bringing me (and my family) back to the kitchen again and again. Whether it’s the tender texture, the subtle tang from the sour cream, or the creamy frosting that puts it over the top, these cookies never disappoint. If you’re craving a crowd-pleaser that’s easy to make and just a little bit nostalgic, trust me—you’ll want to make these your go-to sugar cookies from now on. Give them a try, and I promise you’ll fall in love just like I did!
Print
Sour Cream Sugar Cookies Recipe
- Prep Time: 40 minutes
- Cook Time: 10-12 minutes
- Total Time: 50-52 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sour Cream Sugar Cookies recipe yields soft, cakey cut-out cookies with a tender crumb and creamy frosting. Made with sour cream, these cookies stay moist and flavorful. Topped with a rich, smooth vanilla frosting, they are perfect for festive occasions or any time you crave a classic, comforting treat.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream (8 ounces)
- 2 teaspoons pure vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
For the Frosting:
- ⅓ cup unsalted butter, softened
- 2 cups confectioners’ sugar, sifted
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 teaspoons light corn syrup
- 1 to 2 tablespoons milk
Instructions
- Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter and sugar until light and fluffy, about 3 minutes. Beat in eggs. Add sour cream and vanilla extract and mix until thoroughly combined.
- Combine dry ingredients and mix dough: In a separate large bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. The dough will be sticky and very soft. Divide dough in half, shape each half into a disk, and wrap tightly with plastic wrap.
- Chill the dough: Refrigerate the wrapped dough disks for at least 4 hours or freeze for 1 hour until firm enough to roll out comfortably.
- Roll and cut cookies: Preheat oven to 350°F (177°C) and line baking sheets with parchment paper. On a well-floured surface, roll each portion of dough to ¼-inch thickness. Use a floured cookie cutter to cut out shapes. Place cookies at least 2 inches apart on the prepared cookie sheets.
- Bake and cool: Bake cookies in the preheated oven for 10 to 12 minutes until edges are just set. Let cookies rest on the cookie sheet for about 5 minutes before carefully transferring them with a spatula to a wire rack to cool completely.
- Prepare the frosting: Once cookies are cooled, in a stand mixer bowl or large bowl using an electric mixer, beat together softened butter, confectioners’ sugar, vanilla extract, salt, corn syrup, and enough milk to reach your desired spreading consistency.
- Frost the cookies: Spread the prepared frosting evenly over the cooled cookies. Optionally, decorate with festive sprinkles for a colorful finishing touch.
Notes
- These cookies are soft and cakey, so they puff up during baking; avoid using detailed cookie cutters as shapes may not hold well.
- Ensure dough is well-chilled before rolling to make it easier to handle.
- For best texture, do not overbake as cookies can dry out.
- Frosting consistency can be adjusted with milk to make spreading easier.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 13g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
