Description
These soft and tender Sour Cream Cookies are a delightful treat combining a light cakey texture with rich buttery flavor. Topped with creamy buttercream frosting and colorful sprinkles, they make a perfect dessert for any occasion.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- ½ cup full-fat sour cream
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Frosting and Decoration
- 1 cup buttercream frosting, homemade or storebought
- Gel food coloring for tinting buttercream
- Sprinkles
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent cookies from sticking and for easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Egg: Crack in the egg and mix thoroughly until well combined, ensuring an even consistency throughout the batter.
- Mix in Sour Cream and Vanilla: Stir in the full-fat sour cream and pure vanilla extract until fully incorporated. The sour cream adds moisture and a slight tanginess to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry into Wet Ingredients: Gradually add the dry mixture into the wet ingredients, mixing gently just until combined to avoid overworking the dough and keeping cookies light and tender.
- Shape Cookies: Using a rounded tablespoon or cookie scoop, drop dough portions onto the prepared baking sheet, leaving about 2 inches of space between each to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges are just lightly golden, indicating doneness without overbaking.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely, ensuring they firm up properly before frosting.
- Frost and Decorate: Once fully cooled (about 30 minutes), spread the buttercream frosting tinted with gel food coloring over the cookies and garnish with sprinkles for a festive finish.
Notes
- Storage: Store leftover cookies in an airtight container in the refrigerator for up to 3 days.
- Freezing: Bake and freeze your cookies without frosting for up to 3 months. Thaw completely before adding buttercream frosting.
- Tips: Ensure butter is softened to room temperature before creaming. Avoid overmixing the dough to maintain a light, cakey texture. Bake until edges only start to turn golden to prevent dryness. Use parchment paper for easier cleanup. Let cookies cool completely before frosting to prevent melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 40mg
