Sour Cream Cookies

5 from 5 votes

Extra soft with a slightly tangy flavor, these frosted sour cream cookies are a delicious, unique treat, offering a light and fluffy texture.

Prep Time15

Cook Time12

Rest/Chill Time1

Total Time1 27

Course: Dessert

Cuisine: American

Keyword: Sour Cream Cookies Recipe

Servings:

Calories: 210kcal

Ingredients

Cookie Dough

2½ cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1 teaspoon baking soda
½ cup salted sweet cream butter, softened
½ cup sour cream, room temperature
2 teaspoons pure vanilla extract
1 cup granulated sugar
2 extra large eggs, room temperature

Frosting

½ cup salted sweet cream butter, softened
1 teaspoon clear vanilla flavoring
2¼ cups powdered sugar
2 to 3 tablespoons half and half
2 to 3 drops pink gel food coloring, I used rose pink

Instructions

Add the flour, baking powder, and baking soda to a medium-sized mixing bowl. Whisk to combine. Set it aside.
Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened butter and sour cream for 1 to 1½ minutes until smooth.
Add the vanilla and granulated sugar. Continue mixing for another 1 minute.
Lower the mixer speed to low and add the eggs one at a time, mixing well after each egg until no yellow streaks remain.
Increase the mixer speed to medium. Add the flour mixture 1 cup at a time, mixing just until well incorporated. Cover tightly and refrigerate for 30 minutes.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
Use a 1½-tablespoon cookie scoop to scoop the cookie dough. Space the dough 2 inches apart. Very gently depress the cookie dough ball. Bake for 10-12 minutes, or the bottom edge of the cookies is barely golden in color. Allow the cookies to rest on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack to cool completely.
For the frosting, add the softened butter and clear vanilla flavoring to a medium-sized mixing bowl. Use a handheld mixer on medium-high speed and beat the butter and vanilla flavoring for 1 to 1½ minutes.
Lower the mixer speed to medium, and add the powdered sugar 1 cup at a time alternating with the half and half, until the frosting is smooth. Add the pink gel food coloring and mix just until the color is evenly distributed.
Once the cookies are completely cooled, frost your cookies and serve.

Notes

For best results, make sure to use room temperature butter and eggs for this soft sugar cookies with sour cream recipe.
Creaming the ingredients as instructed is important to achieve the right texture for the cookie.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

Nutrition