sugar cookies sour cream recipe

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

I’m so excited to share with you one of my favorite sugar cookie recipes that’s been a staple in our household for years. It’s a classic recipe that never fails to impress, and I’m sure you’ll love it just as much as we do. The addition of sour cream gives these cookies a richness and depth of flavor that’s hard to resist.

Plus, they’re incredibly easy to make, which is a must-have for this busy mom of mine. I’ve made these cookies for countless family gatherings, holiday parties, and even just for a quick snack on a Tuesday afternoon. My kids adore helping me mix the dough and decorate the finished cookies with colorful sprinkles.

They’re perfect for any occasion, whether it’s a special event or just a regular Tuesday night. And let’s be real, who doesn’t love the combination of sweet and tangy flavors in these babies? It’s like a party in your mouth!

I’ve also noticed that these cookies are perfect for packing in lunchboxes or sending to school with the kids as an after-school snack. They’re just the right size and hold up well without getting too crumbly or messy. And don’t even get me started on the health benefits – with sour cream adding moisture and tenderness to the cookies, you can feel good about what you’re feeding your family.

I mean, who needs store-bought cookies when you can have freshly baked ones from your own kitchen? Not me, that’s for sure! Now, let’s get baking!

Sour Cream Sugar Cookies

Sour Cream Sugar Cookies

4.7 from 1859 votes

These soft and tender sugar cookies get a tangy twist from sour cream, resulting in a melt-in-your-mouth texture. Perfect for rolling and cutting into shapes, they hold their form well while baking.

Prep Time20 mins
Cook Time10 mins
Resting Time0 mins
Total Time1 hour 30 mins
Servings: 36Cuisine: InternationalCalories: 150 kcal

🥘Ingredients

For the Cookies

2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup sour cream

For the Glaze

1 1/2 cups powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
2Set this dry mixture aside for later use.
3In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
4Add the egg, vanilla extract, and sour cream, then beat until the mixture is smooth and well incorporated.
5Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a soft dough forms.
6Do not overmix; the dough should be cohesive but not sticky.
7Divide the dough into two equal portions, flatten each into a disk, and wrap tightly in plastic wrap.
8Refrigerate for at least 1 hour, or until the dough is firm enough to roll.
9Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
10On a lightly floured surface, roll one dough disk to 1/4-inch thickness, dusting with flour as needed to prevent sticking.
11Cut the dough into desired shapes using cookie cutters and place them 2 inches apart on the prepared baking sheets.
12Bake for 8 to 10 minutes, until the edges are just set and the bottoms are lightly golden.
13Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely before glazing.
14For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth, then drizzle or spread over the cooled cookies.

🔧Equipment

Mixing bowls
Electric mixer
Whisk
Rolling pin
Cookie cutters
Baking sheets
Parchment paper
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 150 kcal🧈Total Fat: 7g💛Saturated Fat: 4g❤️Cholesterol: 25mg🧂Sodium: 95mg🌾Total Carbs: 21g🥦Dietary Fiber: 0g🍬Sugars: 13g🥩Protein: 2g

📝Notes

Chilling the dough is essential for easy rolling and clean cuts. For extra flavor, add 1/2 teaspoon of almond extract along with the vanilla. Store cookies in an airtight container at room temperature for up to 5 days.

Watch Video Of How Sour Cream Sugar Cookies Works

I always recommend making these cookies ahead of time because they freeze beautifully – simply place them on a baking sheet lined with parchment paper and pop into an airtight container once frozen solid.

When you’re ready to serve them up again (and trust me when I say they’ll be devoured instantly!)

, all you need do is thaw at room temperature or reheat them briefly in your oven until crispy once more.

❓ Frequently Asked Questions About Sour Cream Sugar Cookies

1. What does sour cream do in sugar cookie dough?

Sour cream adds moisture and a subtle tang that keeps the cookies soft instead of dry and crumbly. Its acidity also helps tenderize the dough, so the baked cookies stay plush for days rather than turning stale by the second afternoon.

2. Can I substitute something else for the sour cream?

Plain full-fat Greek yogurt is the closest swap and works cup for cup in most versions of this recipe. Buttermilk can stand in as well, though you may need slightly more flour since it is thinner. Avoid fat-free sour cream, which adds water without enough richness and can leave the cookies flat.

3. Do I have to chill the dough before baking?

Chilling for at least 30 minutes firms up the butter and hydrates the flour, which keeps the cookies from spreading too thin in the oven. If you are short on time, roll and cut the dough right away, but expect slightly wider cookies and bake them on a cool sheet pan.

4. How thick should I roll the dough, and how long do the cookies bake?

Roll the dough to about 1/4 inch thick for cookies with a soft center and a clean edge. Bake at 350°F for roughly 8 to 11 minutes, depending on size, pulling them out when the edges are set and the tops look dry but barely colored.

5. How should I store the cookies, and can I freeze them?

Keep cooled cookies in an airtight container at room temperature for up to five days, with a slice of bread or a paper towel to manage moisture. Baked cookies freeze well for up to two months, and unbaked cut-out dough can be frozen in stacked sheets for about a month — thaw it in the refrigerator before rolling.

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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