Sour Cream Cookies Recipe

5 from 7 votes
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Sour cream cookies are soft, sweet and topped off with an easy powdered sugar frosting. Made with simple ingredients that you probably already have in your kitchen. These melt in your mouth, tender cookies are sure to become a family favorite.

If you are a cookie lover be sure to try these easy brownie mix cookies.

Cookies on a plate


Why you’ll love this recipe

  • This soft sugar cookie recipe is simple to make and they are wonderful to give as a gift, make for a cookie exchange, or enjoy at home.
  • They have a simple vanilla flavor but can be easily adjusted to add different flavors like lemon, orange, and almond.
  • The dough holds it’s shape. This is a great recipe to use your favorite cookie cutter shapes to make cutout cookies.

Ingredients needed

  • Flour – All-purpose flour is used for this recipe.
  • Baking powder and baking soda
  • Sugar – Granulated sugar adds sweetness to the cookies.
  • Egg – One large egg is used.
  • Butter – Unsalted butter is needed. It’s best if softened to room temperature.
  • Vanilla – Adds warmth and sweetness.
  • Sour cream – This not so secret ingredient makes the cookie soft and so delicious. I recommend using the full fat sour cream instead of the light version to ensure you get the delicious creamy texture and flavor.
  • Powdered sugar – Used to make the frosting.
  • Milk – Use your favorite milk to make the frosting.
  • Salt

How to make Sour Cream Cookies

Find the full, printable recipe and ingredients below. 

  1. Dough: Whisk together all purpose flour, salt, baking powder and baking soda in a bowl and set aside.
  2. Cream together butter and sugar with and electric mixer until creamy, about 2 minutes. Mix in egg, vanilla extract and sour cream.
  3. Slowly mix in dry ingredients until combined. Don’t overmix.
  4. Chill: Cover the dough with plastic wrap and chill in the refrigerator for about 1 hour.
  5. Bake: Roll out sugar cookie dough on a lightly floured surface to about 1/4-inch thick. Cut into circles and place on a cookie sheet lined with parchment paper. Bake at 375 degrees for about 7 minutes. Transfer cookies to a wire rack to cool.
  6. Icing: Stir together milk and powdered sugar in a small bowl until combined. Once cookies have cooled. Top with icing.
Cookie dough cut into circles

Recipe Tips

  • Butter should be softened to room temperature.
  • Don’t overbake. These should be cooked just before they start turning brown around the edges.
  • These are great for cookie cutouts. This dough works well for cookie cutters. It’s nice, forgiving dough that can be rolled.
  • Make sure the cookies are cooled before adding icing.
  • For thicker icing, add more powdered sugar. You could also substitute with a buttercream frosting or no topping at all.


Feel free to add a little extra flavor to this sour cream cookie recipe. Here are a few ideas:

  • Lemon: Add 1/2 teaspoon of lemon zest to the dough and 1/8 teaspoon of lemon extract or lemon juice to the icing.
  • Orange: Add 1/2 teaspoon orange zest to the dough and 1/8 teaspoon orange juice to the icing.
  • Almond: Add 1/4 teaspoon almond extract to the dough. You can also add a little to the icing.
  • Sprinkles: After spooning on the icing, add your favorite sprinkles to the top.
  • Coloring: Add a drop or two of food coloring to the icing for colorful cookies.
Hand holding cookie with bite taken

How to store

Store: Store these old fashioned sour cream cookies in an airtight container at room temperature. These will stay good for about one week, but usually get eaten quickly.

Why do you use sour cream in baking?

Sour cream is a great way to add moisture to the recipe and it doesn’t thin out the batter.

What makes cookies chewy instead of crispy?

Several things can make a cookie chewy instead of crispy. Using an egg and softened, not melted, butter helps to make them chewy.

Let me know if you make this sour cream cookie recipe in the comments below.

Cookies with frosting on a plate
5 from 7 votes

Sour Cream Cookie Recipe

By Heather
Delicious, melt in your mouth sour cream cookies.
Prep: 15 minutes
Cook: 7 minutes
Chill time: 1 hour
Total: 1 hour 22 minutes
Servings: 24 cookies


  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup powdered sugar
  • 3 tablespoons milk This amount will depend on how thick you like your icing.


  • Whisk together flour, salt, baking powder, and baking soda in a bowl. Set aside.
  • Using an electric mixer, cream together butter and sugar. Mix for about 2 minutes.
  • Mix in egg, vanilla extract and sour cream to butter mixture.
  • Slowly add in flour mixture and mix until combined. Cover the dough and chill in the refrigerator for about 1 hour.
  • Preheat oven to 375 degrees.
  • Lightly dust surface with flour. Dust rolling pin with flour. Roll out dough to about 1/4 inch thick. Using a circle cut out or different shape, cut out dough and place circles on baking sheet lined with parchment paper or silicone mat.
  • Bake for 7 minutes or until cookie edges just start to turn light brown. Let cookies cool on wire rack.
  • Stir together powdered sugar and milk in a bowl to make the icing. Once cookies have cooled, top cookies with icing.


YouTube video


Calories: 133kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 68mg | Potassium: 33mg | Fiber: 1g | Sugar: 13g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Recipe Rating


  1. Just made them! They are as fluffy as you’d imagine, like those store bought sugar cookies with that thick frosting on them-but much much better! I’m going to play around with the icing though, maybe with adding vanilla or butter into it to give it more of a flavor.

  2. How long can the dough be stored in the refrigerator before baking? How long can it be stored in the freezer? How long can the cookies be stored in the freezer after baking?

  3. I only recently started baking more with sour cream and I’m loving the difference! I can’t wait to try these cookies.