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
Scale
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
