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.
What makes this recipe so good
- This soft sugar cookie is simple to make and are wonderful to give as a gift, make for a cookie swap, 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.
Sour cream – This not so secret ingredient makes the cookie soft and oh 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.
How to make sour cream sugar cookies
Find the full, printable recipe and ingredients below.
- Dough: Whisk together all purpose flour, salt, baking powder and baking soda in a bowl and set aside.
- Cream together butter and sugar with an electric mixer until creamy, about 2 minutes. Mix in egg, vanilla extract and sour cream.
- Slowly mix in dry ingredients until combined. Don’t overmix.
- Chill: Cover the dough with plastic wrap and chill in the refrigerator for about 1 hour.
- Bake: Roll out dough on a lightly floured surface to about 1/4 – inch thick. Cut into circles (or another shape) and place on a cookie sheet lined with parchment paper. Bake at 375 degrees for about 7 minutes. Transfer cookies to a wire cooling rack.
- Icing: Stir together milk and powdered sugar in a small bowl until combined. Once cookies have cooled. Top with icing.
- 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 a nice, forgiving dough that can be rolled.
- Make sure 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 lemon zest to the dough and 1/8 teaspoon of lemon extract 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.
How to 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.
More cookie recipes to enjoy
- Strawberry cookies – Soft, chewy cookies made with cake mix.
- Banana oatmeal cookies – Made with ripe bananas, oatmeal and spices.
- Lemon cake mix cookies – Lemon crinkle cookies made with cake mix.
- Ginger cookies – The best, chewy, ginger molasses cookies.
- German chocolate cookies – Chocolate chip cookies topped with a German chocolate icing.
Sour Cream 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.