Sour Cream Cookies

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.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 12

Chill 1

Total Time 1 42

Servings cookies

Calories 200kcal

Author Leigh Anne Wilkes

Equipment

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 cookies
Divide 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.

Notes

Let the dough chill for at least one hour, but preferably two hours before rolling them out to cut into shapes.

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.

Nutrition