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These sour cream cookies are soft and fluffy and topped with a delicious buttercream frosting. The dough can also be rolled out for a cut out cookie.
Sour Cream Sugar Cookies
Do you love a thick, soft sugar cookie? What’s not to love!? Similar to the Lofthouse style cookie you can buy at the grocery store these cookies are big, soft and frosted!
Ingredients Needed
- Flour. All purpose flour
- Sugar. Granulated sugar
- Vanilla Extract. You could also use almond extract
- Sour Cream. I use full fat
- Baking Soda
- Baking Powder
- Eggs
- Salt
- Butter. Salted butter
How to Make Sour Cream Cookies
- In a medium bowl, combine the flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until soft and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the sour cream and vanilla and blend together until creamy.
- Add in dry ingredients with the mixer on low. Mix just until dry ingredients are incorporated.
- The dough is very sticky so it needs to chill for a couple of hours. Place the dough on a piece of plastic wrap and then wrap it up airtight. Allow to chill in the fridge.
- After the sour cream cookie dough has chilled, shape or scoop into round balls onto cookie sheet.
- Bake at 350 degrees for about 12-13 minutes
- Bake just until the edges begin to turn golden brown.
- Allow cookies to cool on baking sheet for 5 minutes and then remove to cooling rack.
- Cool completely before adding frosting.
Sour Cream Cookie Frosting
- Combine softened butter with powdered sugar, vanilla and milk to get a desired spreading consistency. Add food coloring if desired.
- Spread over cooled cookie.
- Add sprinkles if desired.
Tips for delicious cookies
- Be sure your butter, eggs and milk are room temperature. Your ingredients will combine easier and there is less risk of over beating the dough.
- Use a cookie scoop to make sure your cookies are the same size.
- Line baking sheets with parchment paper for easy removal.
- Cool cookies completely before frosting.
Frequently Asked Questions
This dough will work for cut out sugar cookies. Divide the chilled dough into two sections.
Using a well floured surface and rolling pin, roll out dough to about 1/4 inch thick. Use cookie cutters to cut out various shapes. Place on parchment lined baking sheet and bake at 350 degrees F for 10-12 minutes.
Cookies baked with sour cream can be stored airtight at room temperature for 2 days. They will last longer if they are stored in the fridge for up to 5 days.
The dough can be made ahead of time and kept airtight in the fridge for up to a week before baking.
These cookies freeze great. They can be stored for up to 3 months. I recommend freezing them before frosting them so they are easier to store but you can also freeze them after frosting them too. For all the details on freezing cookies, check out this post.
The best way to enjoy a sour cream cookie is with a glass of cold milk. These cookies are delicious any time of year but I especially like making them at Christmas.
Some of my other favorite sugar cookie recipes:
For more delicious recipes try these:
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Sour Cream Cookies
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup butter softened
- 1 cup sugar
- 2 eggs large
- 1/2 cup sour cream
- 1 tsp vanilla extract or almond extract
Frosting
- 4 cups powdered sugar
- 4 Tbsp butter softened
- 1 1/2 tsp vanilla extract
- 4 Tbsp milk add more if needed to get desired consistency.
- food coloring if desired
Instructions
- In a medium bowl, combine the flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until soft and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the sour cream and vanilla and blend together until creamy.
- With the mixer on low speed, add in the dry ingredients until combined.
- You will have a very sticky dough at this point so it is very important to CHILL THE DOUGH FOR AT LEAST 1-2 HOURS.
- For roll out cookiesDivide the dough into two portions.
- Roll out with plenty of flour on your board to avoid sticking issues. Roll out 1/4 inch thick.
- Place on a parchment lined baking sheet at 350 degrees F for 10-12 degrees
- Allow the cookies to cool completely before frosting.
Frosting
- Mix together powdered sugar, butter and vanilla.
- Add 2 tablespoons of milk and keep adding about a teaspoon at a time after that until the frosting is at just the right consistency. Not too thick, but not too runny.
Tips & Notes:
- Make sure your butter, eggs and milk are room temperature. Your ingredients will combine easier and there is less risk of over beating the dough.
- Use a cookie scoop to make sure your cookies are the same size.
- Line baking sheets with parchment paper for easy removal.
- Cool cookies completely before frosting.
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Nutrition Facts:
Kristin Stanley says
I just finished making these and they are the puffiest cookies I have ever made! The dough was obnoxiously sticky while rolling and cutting but once I got the hang of it it went much better. Also, mine were finished baking after only 8-9 minutes, so I must have an extra hot oven. Thank you for sharing this recipe! I’m sure my neighbors are going to love them.
Gastro Pubs Yorkshire says
Cream Cookie looking so much great and authentic.kids really like this.i try at this Christmas.
Gina says
Those cookies look amazing! I must try. Have you ever made them with butter rather than shortening?
Leigh Anne says
This isn’t my recipe, it was a guest post so I’m not sure if she has or not. A lot of cookie recipes work well substituting so I would give it a try.
Linda Williams says
Can these be frozen after decorating?
Thanks in advance. Linda
Leigh Anne says
I typically freeze my cookies without frosting and then frost them before serving.
Milly says
I’ve researched substituting butter for shortening and found that butter contains more liquid. I think it was 1T liquid per cube (or 1/2c). I also do not like using shortening so I plan on making these but subtracting 1T sour cream per 1/2c butter substituted to get the right consistency