These Sour Cream Sugar Cookies are soft, chewy, and oh-so-delicious! The sour cream adds a fun twist that makes them extra tender and gives a hint of tang.
These cookies are perfect for any occasion! I love enjoying them warm with a glass of milk. You’ll find it hard to stop at just one—they’re that yummy! 🍪
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the cookies. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend. I found that these blends have come a long way and work well in cookies!
Sour Cream: This ingredient adds moisture and a tangy flavor. If you don’t have it, Greek yogurt is a great substitute. It has a similar texture and will keep the cookies soft.
Butter: I always use unsalted butter for better control over the salt level. If you need a dairy-free option, coconut oil or a vegan butter substitute can work, though it may slightly alter the flavor.
Powdered Sugar: This is for the frosting, giving it that lovely smooth texture. If you’re out of powdered sugar, you can make your own by blending granulated sugar in a blender until it’s fine.
How Do I Achieve the Best Cookie Texture?
Getting the perfect cookie texture can sometimes be tricky. Here are some tips to help you bake cookies that are soft, chewy, and delicious!
- Make sure your butter is softened, but not too melted. It should be creamy, which helps create a light texture.
- When mixing the dry and wet ingredients, mix just until combined. Overmixing can lead to tough cookies.
- Chill your dough for 30 minutes before baking. It helps the cookies hold their shape and enhances the flavors.
- Don’t overbake! Cookies should be lightly golden on the edges but soft in the center when you take them out.
How to Make Sour Cream Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles, for decorating
How Much Time Will You Need?
This recipe will take about 20 minutes to prepare, plus an additional 10 minutes of baking time. Once baked, let them cool for 5 minutes before frosting, and you’ll need a few more minutes for decorating. Overall, you can enjoy these delightful cookies in about an hour!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and makes cleanup easier!
2. Mix Dry Ingredients:
In a medium bowl, whisk together 2 ¾ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this mixture aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar on medium speed until it becomes light and fluffy—this should take about 2-3 minutes. It should feel airy and soft.
4. Add Egg and Vanilla:
Now, add 1 large egg and 1 teaspoon of vanilla extract to the butter and sugar mixture. Beat until everything is fully combined and creamy.
5. Add Sour Cream:
Next, mix in ½ cup of sour cream until the mixture is smooth and well blended. This is what gives the cookies their delicious, tender texture!
6. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture into the wet ingredients. Stir just until everything is mixed together. Be careful not to overmix, as that can make the cookies tough.
7. Scoop the Dough:
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto your prepared baking sheets. Space them about 2 inches apart so they have room to spread.
8. Bake:
Place the trays in the oven and bake for 8–10 minutes. Keep an eye on them: you want the edges to be just barely golden while the centers stay soft and set.
9. Cool:
Once baked, let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
10. Prepare the Frosting:
In a medium bowl, beat ½ cup of softened unsalted butter until creamy. Gradually add 2 cups of powdered sugar, mixing well after each addition. Add 1 teaspoon of vanilla and 2 tablespoons of milk, beating on medium-high until the frosting is smooth and fluffy. If it’s too thick, add more milk, a teaspoon at a time, until you reach your desired consistency.
11. Color and Decorate:
If you want to add colors, divide the frosting into bowls and mix in a few drops of food coloring. Now it’s time to frost your cooled cookies! Spread the frosting on each cookie and add sprinkles for a fun finishing touch.
12. Serve and Enjoy:
Let the frosting set a little before serving if you can wait! These Sour Cream Sugar Cookies are soft, tangy, and sweet—perfect for any occasion. Enjoy your delightful treats!
Can I Use a Different Type of Flour?
Absolutely! While the recipe calls for all-purpose flour, you can use a 1:1 gluten-free flour blend as an alternative. Just keep in mind that the texture might vary slightly.
Can I Make These Cookies Ahead of Time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 2 days. Just allow it to come to room temperature before baking. You can also freeze the baked cookies for up to 3 months—just thaw them before frosting!
How Should I Store Leftover Cookies?
Store any leftover Sour Cream Sugar Cookies in an airtight container at room temperature for up to 5 days. If the frosting starts to soften, you can pop them in the fridge to firm it up again.
Can I Substitute the Sour Cream?
Definitely! If you don’t have sour cream on hand, you can use Greek yogurt for a similar texture and flavor. Cottage cheese blended until smooth can also work in a pinch.
