If you’re like me, you know that a soft, pillowy cookie is a true comfort treat, and these sour cream cookies hit all the right notes! They’re not overly sweet, making them the perfect canvas for a tangy frosting or even a light dusting of sugar. What sets this recipe apart is the way the sour cream adds moisture, creating a melt-in-your-mouth texture that just can’t be beat. Whether you’re whipping these up for a special occasion or a cozy night in, these cookies are guaranteed to be a hit with the whole family.
Sour Cream Cookies Ingredients
You’ll need:
For The Cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ⅓ cups granulated sugar
- 1 cup sour cream
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 ½ teaspoon vanilla extract
For The Frosting:
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3-4 tablespoons heavy cream (start with 3 tablespoons and add the 4th if needed for consistency)
- Gel food coloring (desired color and amount, starting with 2-3 drops)
Optional Garnish:
- Rainbow-colored nonpareil sprinkles
Substitutions And Additions
SOUR CREAM: You can substitute plain Greek yogurt for sour cream.
FROSTING: You can substitute canned frosting for homemade frosting on these old-fashioned sour cream cookies.
How To Make This Sour Cream Cookies Recipe
For The Cookies
STEP ONE: Preheat the oven to 350°F. Line 3 large baking sheets with parchment paper and set aside.
STEP TWO: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
STEP THREE: In a large mixing bowl, cream together the unsalted butter and granulated sugar using a handheld mixer on medium speed for 2–3 minutes, or until light and fluffy.
STEP FOUR: Add the eggs and egg yolk, one at a time, mixing well between each addition. Add the sour cream and vanilla extract, then mix on medium speed just until combined.
STEP FIVE: Add the dry ingredients to the wet ingredients and mix on low speed just until fully combined. The batter will be thick.
STEP SIX: Scoop 12 level scoops of dough (using a 1½ tablespoon cookie scoop) onto each prepared baking sheet, spacing the dough balls about 2 inches apart.
STEP SEVEN: Bake for 10–11 minutes, or until the edges are very lightly browned and the centers are set. If needed, rotate the baking sheets halfway through baking for even browning. Allow the cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
For The Frosting
STEP ONE: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2–3 minutes, or until light and fluffy.
STEP TWO: Add the powdered sugar, vanilla extract, salt, and 3 tablespoons of heavy cream. Beat on low speed until the powdered sugar is incorporated, then increase to medium speed and beat until light and fluffy. The frosting should be thick enough to hold its shape when spread onto the cooled cookies. If it is too thick, beat in the remaining 1 tablespoon of heavy cream.
STEP THREE: Add gel food coloring, starting with 2–3 drops and adding more as needed, and mix until the frosting is evenly colored with no streaks remaining.
STEP FOUR: Once the cookies are completely cooled, spread the frosting evenly over the tops of each cookie and garnish with rainbow-colored nonpareil sprinkles, if desired.
How To Serve
Soft sour cream cookies make an indulgent treat and shine even brighter when paired with the right accompaniments. A warm cup of tea is a delightful choice – try one steeped in cloves or cardamom for extra-special flavor. Alternatively, offer a refreshing glass of cold milk, which pairs beautifully with the subtler hints of vanilla in the cookies.
For something even sweeter, try pairing the delicious cookies with your favorite ice cream or adding freshly-whipped cream with a sprinkle of cinnamon or cocoa powder.
One of the most delightful pairings is a warm cup of hot cocoa with a dollop of freshly made whipped cream. The sweet and creamy combination with the tanginess of the cookies will put a smile on your face.
MORE COOKIE RECIPES
To add a variety of soft cookies to your recipe box, have a look at our soft sugar cookies and thumbprint cookies too.
Storage
Here are a few ways to store your sour cream cookies to maintain their deliciousness.
IN THE FRIDGE: Store any leftover cookies in an airtight container in the refrigerator for up to five days.
IN THE FREEZER: You can freeze the unfrosted sour cream sugar cookies for up to one month in an airtight container or freezer bag. Label the bag with the date you made them so that you enjoy these cookies with sour cream while they are the freshest.
Allow the cookies to thaw overnight in the refrigerator before frosting and serving.
Frequently Asked Questions
Store and transport these soft frosted cookies in a single layer so that the frosting and sprinkles don’t get flattened.
Chilling this sour cream cookie dough is a necessary step in order to ensure the right texture for your cookies and that they don’t spread very much while baking.
You can freeze this great recipe stored in an airtight container for up to 1 month.
These easy-to-make sour cream cookies get their subtle tangy flavor from sour cream and are sure to be crowd-pleasers. With a soft yet chewy texture, these treats make for the perfect snack or dessert.
More Cookie Recipes
Sour Cream Cookies
Ingredients
Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ⅓ cups granulated sugar
- 1 cup sour cream
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 ½ teaspoon vanilla extract
Frosting
- 1 cup unsalted butter, room temperature
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 3 to 4 tablespoons heavy cream (start with 3 tablespoons and add the 4th if needed for consistency)
- 2 to 3 drops Gel food coloring
Optional Garnish
- Rainbow-colored nonpareil sprinkles
Instructions
Cookies
- Preheat the oven to 350°F. Line 3 large baking sheets with parchment paper and set aside.
- Sift together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl, set aside.
- In a large bowl cream together, using a handheld mixer on medium speed, the unsalted butter and granulated sugar for 2-3 minutes or until light and fluffy.
- Add the eggs and egg yolk, one at a time being sure to incorporate well between each addition, sour cream, and vanilla to the bowl. Mix on medium speed just until combined.
- Add the dry ingredients to the bowl of wet ingredients and mix on low just until fully combined. The batter will be thick.
- Scoop out 12 level scoops (using a 1.5 tablespoon sized cookie scoop) onto each of the prepared baking sheets being sure that the dough balls are spaced about 2 inches apart.
- Bake for 10-11 minutes or just until the edges are very lightly browned and the centers are set. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. If needed, rotate the baking sheets half way through to ensure even baking.
Frosting
- To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 2-3 minutes or until light and fluffy.
- Add the powdered sugar, vanilla extract, salt, and 3 tablespoons of heavy cream. Beat on low speed until all the powdered sugar is incorporated then increase the speed to medium and beat until light and fluffy. The frosting should be thick enough to hold its shape when spread onto the cooled cookies. If too thick, beat in the additional 1 tablespoon heavy cream.
- Add gel food coloring (starting with 2-3 drops and adding more until desired color achieved) mixing until no streaks remain and the frosting is uniformly colored.
- Once the cookies are completely cooled, spread the frosting evenly over the tops of each cookie and garnish with rainbow-colored nonpareil sprinkles if desired.
Notes
- The color of the frosting, and sprinkles, can be customized to coordinate with holidays, sports teams, birthdays or any special occasion.
- For multiple colors of frosting, divide the white frosting evenly between 2-3 smaller bowls. Add 1-2 drops of desired gel food coloring, stirring until fully incorporated and desired color is reached.
- Full-fat sour cream is recommended for the best taste and texture of the cookies.
Nutrition
Comments
lynn Doane says
Looks very good. I am more of a candy person. But come Christmas, I may try these.
Tracy Goff says
Mmm mmm good
Deborah Barnes says
Love fresh cookies, never have heard of this kind before;. thanks for info
Heather N says
I always have to triple the recipe…if not they’re gone in 2 days!
Angie says
Soft and fluffy and so easy to do!!
My kids scarfed these down so fast!!! LoL.
Gail Black says
Kids loved them
Jani says
My Mom always made these cookies and they were so good!!