sour cream sugar cookies recipe

Written BySheba G Updated On
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The Best sour cream sugar cookies recipe

I have been making sour cream sugar cookies for years, and they are always a hit in my house. My kids love helping me roll out the dough and cut out shapes, and the sour cream makes them so soft and tender. These cookies are perfect for holidays, birthday parties, or just a weekend baking project. Plus, the sour cream adds a little calcium and protein, so I feel a tiny bit better about letting my family enjoy a sweet treat.

Soft Sour Cream Sugar Cookies

4.8 from 725 votes

These sour cream sugar cookies are incredibly soft and tender with a slight tang from the sour cream. They are perfect for decorating with frosting or sprinkles and hold their shape beautifully.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time30 mins
Servings: 36Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Cookies

1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

For the Frosting (optional)

1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons milk
Food coloring (optional)

👨‍🍳Directions

1In a large bowl, cream together the softened butter and sugar until light and fluffy.
2Beat in the eggs one at a time, then stir in the vanilla extract and sour cream.
3In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4Divide the dough in half, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
5Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
6On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes using cookie cutters.
7Place cookies 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are just lightly golden.
8Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before frosting.
9For the frosting: Beat together the softened butter, powdered sugar, vanilla, and milk until smooth. Add more milk if needed to reach desired consistency. Tint with food coloring if desired. Frost cooled cookies.

🔧Equipment

Mixing bowl
Electric mixer
Rolling pin
Cookie cutters
Baking sheet
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 6g💛Saturated Fat: 4g❤️Cholesterol: 25mg🧂Sodium: 95mg🌾Total Carbs: 16g🥦Dietary Fiber: 0g🍬Sugars: 9g🥩Protein: 1g

📝Notes

Chilling the dough is essential for easy rolling and to prevent the cookies from spreading too much. You can also freeze the unbaked cookie dough for up to 3 months.

Watch Video Of How Soft Sour Cream Sugar Cookies Works

These sour cream sugar cookies are a staple in my kitchen because they are so versatile and always turn out perfectly soft. They are wonderful for holiday cookie exchanges, birthday parties, or just a fun afternoon activity with the kids. I hope you enjoy making them as much as my family does.

❓ Frequently Asked Questions About Soft Sour Cream Sugar Cookies

1. Why do I need to chill the dough?

Chilling the dough is important because it firms up the butter, which prevents the cookies from spreading too much in the oven. This helps them hold their shape, especially when using cookie cutters.

2. Can I use low fat sour cream?

Yes, you can use low fat or light sour cream, but the cookies may be slightly less tender. Full fat sour cream gives the best texture and flavor.

3. How do I store these cookies?

Store unfrosted cookies in an airtight container at room temperature for up to a week. Frosted cookies can be stored in a single layer in an airtight container in the refrigerator for up to 5 days.

4. Can I freeze the dough or baked cookies?

Yes, you can freeze the unbaked dough, wrapped tightly, for up to 3 months. Baked and unfrosted cookies also freeze well for up to 3 months. Thaw in the refrigerator before frosting.

5. My cookies turned out dry. What went wrong?

Dry cookies are usually a result of overbaking or adding too much flour. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. Bake just until the edges are set.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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