Soft Sour Cream Cookies

These sour cream sugar cookies are an absolute delight when you want soft, fluffy, and tender treats that melt in your mouth. The secret lies in sour cream, which provides a subtle tang and moist texture you won’t find in ordinary sugar cookies. Perfect for holiday gatherings or any time you want a nostalgic, old fashioned cookie that stays soft for days and works beautifully with frosting.

I fell in love with these cookies the first time I baked them on a chilly afternoon. They filled my kitchen with cozy smells and instantly became a new favorite that everyone asks me to make again and again.

Ingredients

• All purpose flour: Provides the structure and base for the cookies. Choose a fresh, high quality flour for the best texture
• Baking powder and baking soda: Work together to create a light and fluffy rise
• Salt: Balances the sweetness and heightens the flavors
• Unsalted butter: Adds richness and a tender crumb. Make sure it’s softened so it creams easily
• Granulated sugar: Sweetens the cookies without overpowering the subtle tang
• Large egg: Binds everything together and adds moisture to keep the cookies soft
• Sour cream: Is the magic ingredient that gives a melt in your mouth texture and a gentle tang. Use full fat sour cream for the richest taste
• Vanilla extract: Adds warmth and enhances the overall flavor
• For the frosting softened unsalted butter: For a creamy base
• Powdered sugar: Sweetens and thickens the frosting for spreadability
• Milk: Adjusts the frosting’s consistency to your liking
• Vanilla extract for frosting: Adds flavor that complements the cookies
• Optional food coloring: Makes frosting festive
• Optional sprinkles: Add a cheerful decorative touch

Instructions

Sift and Whisk the Dry Ingredients:

Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set this aside.

Cream Butter and Sugar:

In a large bowl, use a stand or hand mixer to beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy. This usually takes about two minutes and is essential for tender cookies.

Incorporate Wet Ingredients:

Add the egg, sour cream, and vanilla extract to the creamed butter and sugar. Beat these together on low speed until smooth and fully combined.

Combine Dry and Wet:

Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula or mixer on low just until combined. Be careful not to overmix as that will make the cookies tough rather than tender.

Chill the Dough:

Divide the dough into two portions and shape each into a flat disc. Wrap them tightly in plastic wrap and chill in the refrigerator for at least one hour. This makes the dough easier to handle and helps the cookies keep their shape when baked.

Preheat and Prepare Baking Sheet:

Preheat your oven to three hundred fifty degrees Fahrenheit and line a baking sheet with parchment paper. This prevents sticking and promotes even baking.

Roll and Cut the Cookies:

On a lightly floured surface, roll one disc of chilled dough to about a quarter inch thickness. Use cookie cutters to cut dough into your desired shapes. Transfer the cutouts carefully to the baking sheet, spacing them about two inches apart.

Bake the Cookies:

Bake in the preheated oven for eight to ten minutes or until the edges are just beginning to turn a light golden color. Remove from oven and let the cookies rest on the baking sheet for two minutes before moving them to a wire rack to cool completely.

Make the Frosting:

In a medium bowl, beat the softened butter until creamy and smooth. Gradually add the powdered sugar one cup at a time, mixing well after each addition until fully incorporated and silky.

Add Flavor and Adjust Texture:

Stir in the vanilla extract and one to two tablespoons of milk. Add more milk slowly if you want a thinner consistency for easier spreading or piping.

Color and Decorate:

If using, divide the frosting into portions and tint with food coloring as desired. Spread or pipe the frosting onto the cooled cookies. Add sprinkles or other decorations and allow the frosting to set before storing.

Sour cream is my favorite ingredient here because it gives the cookie an unforgettable softness and that nice subtle tang that balances sweetness wonderfully. I remember baking a batch for a holiday party and having everyone marvel over how different and delicious they tasted compared to common sugar cookies.

Storage Tips

Store cooled cookies in an airtight container at room temperature. They will stay fresh and soft for up to five days. Placing a slice of bread inside helps maintain moisture. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to three months. Thaw at room temperature before frosting. You can also freeze the cookie dough discs wrapped tightly in plastic wrap for up to two months. Thaw overnight in the fridge before rolling out.

Ingredient Substitutions

If you prefer, you can swap full fat sour cream for Greek yogurt, but expect a slight change in moisture and tang. Butter can be replaced with margarine, though butter gives the best flavor and texture. Use almond or maple extract in place of vanilla for a delicious twist on flavor. Non dairy milk works fine for thinning the frosting if needed.

Serving Suggestions

These cookies are perfect for any festive occasion. Serve plain or decorated for birthdays, holidays, or tea time. Pair with a glass of cold milk or a cup of hot tea or coffee for a cozy treat. Add a fun element by letting kids decorate with colorful frostings and sprinkles.

These sour cream sugar cookies are simple to make and perfect for decorating. Store them properly and enjoy them for days.

Common Recipe Questions

→ What type of sour cream is best to use?

Full-fat sour cream works best to provide richness and moisture that enhance the cookies' soft texture and flavor.

→ How should I store these cookies to keep them soft?

Store cookies in an airtight container at room temperature, away from heat and humidity, to maintain their softness over several days.

→ Can I use different extracts for the frosting?

Yes, almond, lemon, or maple extracts can be added to the frosting to complement or vary the flavor profile.

→ Is it necessary to chill the dough before baking?

Chilling the dough helps cookies hold their shape during baking and improves the texture, resulting in tender, but defined cookies.

→ Can I add decorations on top after frosting?

Absolutely! Sprinkles or colored sugars can be added on top of the frosting before it sets for a festive and fun appearance.

→ What causes the slightly tangy flavor in these cookies?

The sour cream used in the dough contributes a subtle tang that balances the sweetness and adds depth to the flavor.