These sour cream cookies are soft, fluffy, and perfectly old-fashioned. They're thick, cake-like, and incredibly moist, with just a hint of tang from the sour cream.
This is the kind of cookie you remember from church potlucks and holiday cookie trays, topped with a swirl of luscious buttercream frosting.
I just retested them for this year's holiday baking, and the kids loved them. They took one look at the gigantic stack on the platter and wishfully asked, "Are we allowed to eat these?" Because as kids of a food blogger, they know sometimes good looking food is off limits. 🤣
But of course they could have some cookies! The recipe makes 4 dozen, so there's plenty to share and plenty to freeze for later.
The dough needs 4 hours in the fridge, so plan for that in advance. Let's bake them together!
Tip: Short on time? They're so good on their own that you can skip the frosting.
Pick This Recipe If
- You love soft, cake-like cookies that stay soft for days.
- You're filling a holiday cookie tray or bringing something to a church potluck.
- You need a big batch. This recipe makes 4 dozen, and the extras freeze well, baked or as dough balls.
- You want a cookie that's perfect for frosting, and good enough to skip it when you're short on time.
- You're looking for an easy starter recipe to bake with your kids.
What Makes Sour Cream Cookies So Soft?
Sour cream is the secret ingredient behind that soft, cake-like texture. The fat adds richness, and the acidity reacts with the baking soda to make a light, fluffy crumb.
Unlike traditional sugar cookies, which are crisp around the edges, sour cream cookies are:
- Soft and cake-like
- Slightly tangy
- Thick and tender
- Perfect for frosting
If you like soft cookies better than chewy ones, this recipe is for you.
You may have seen these called Amish, Mennonite, or Swedish Sour Cream Cookies. Call them what you like. I call them delicious, and they're one of my favorite cookies!
Ingredients
We're baking these with the usual cookie characters, plus one unexpected (but delicious) addition: sour cream!
- Butter: Softened. I usually let it sit out at room temperature until it gets there.
- Sugar
- Sour cream: Full-fat and at room temperature. It gives the richest flavor and the best texture. Light sour cream works in a pinch. Have extra? Make my sour cream coffee cake!
- Eggs: At room temperature. Short on time? Set them in a bowl of warm water for about 20 minutes.
- Vanilla extract
- All-purpose flour
- Baking soda and baking powder: Make sure both are fresh. Old leaveners are one reason cookies bake up flat.
- Salt
The buttercream frosting ingredients and all the amounts are in the recipe card below.
Equipment
- A stand mixer or electric hand mixer
- A plain spoon for portioning. The dough is too thick and sticky for a spring-loaded scoop.
- Parchment paper and baking sheets. No greasing needed.
- A cooling rack
How to Make Old Fashioned Sour Cream Cookies
- Mix the dough. Beat the butter and sugar together, then add the sour cream, eggs, and vanilla.
A stand mixer or an electric hand mixer with a large bowl works best here.
Don't worry if it looks a little lumpy. It won't be perfectly smooth, and that's okay. It all comes together once you add the dry ingredients.
- Add dry ingredients. Next, add the flour, baking soda, baking powder, and salt, and mix until combined.
Some cookie recipes have you sift the dry ingredients first. I've tested this recipe both ways and it didn't make a difference, so save a bowl and a step!
- Chill the dough. This dough is super soft and super sticky. Don't freak out about it. It'll be fine. Cover the bowl with plastic wrap and refrigerate it for at least 4 hours.
I tested it overnight too, and 4 hours is plenty. After chilling, it will look like a very thick cake batter.
- Portion and roll. Preheat the oven to 350°F and line your baking sheets with parchment paper. No greasing needed.
Tip: Skip the spring-loaded cookie scoop for this one. The dough is so thick and sticky that the spring can't pop back. A plain spoon works better. Scoop out about 1 ounce of dough per cookie.
Roll each portion into a ball between lightly dampened hands. The damp hands keep the dough from sticking and give you smooth tops. Place the dough balls on the parchment-lined sheets.
- Bake. Bake for 11 to 12 minutes.
How do you know sour cream cookies are done?
The edges will start to brown, but the tops will still look pale. Once they look like they're set, you'll know they're done.
Let the cookies rest on the baking sheet for 5 minutes, then move them to a cooling rack. These cookies are super, duper soft, so if you move them too early they may break in half.
Then, I think it's a good idea to take a test cookie for yourself. You know, for quality assurance.
Frost (or don't)
Let the cookies cool completely before frosting. The buttercream recipe is in the recipe card below. Short on time? They're delicious plain.
Save This Recipe For Later
I'll email it to you, so you can come back to it later!
farm girl shortcut
Make Cookies Ahead of Time
Luckily, this recipe makes a big batch, so you can feed them to all your people. Freeze some of the dough balls now and bake them straight from the freezer later. Just add a few minutes to the baking time. Or bake them all and freeze the extras unfrosted, then thaw them completely before you frost.
"Made these for the very first time! They turned out wonderful. When I rolled them, I put powdered sugar on my hands and they rolled nicely. I only refrigerated for a couple of hours also. Going to frost half of them! Thank you for this recipe!!"
- Review from Darlene
Farm Girl Notes
- Plan around the chill. The dough needs 4 hours in the fridge, so mix it before lunch and you're baking by mid-afternoon.
- Cool completely before frosting. Warm cookies will melt the buttercream right off.
- Store-bought frosting counts. I won't judge either way!
Variations
Roll them in sugar: Skip the frosting and roll the unbaked dough balls in granulated sugar or cinnamon sugar.
Decorate for any holiday: Add sprinkles to match the season, orange for fall and Halloween, red and green for Christmas.
More soft cookies: Try my Soft Cream Cheese Cookies or Soft Pumpkin Cookies with Cream Cheese Frosting.
Sour Cream Cookies vs. Sugar Cookies
Sour Cream Cookies vs. Sugar Cookies
Both are classic homemade cookies, but sour cream cookies are softer and more cake-like than traditional sugar cookies.
| Sour Cream Cookies | Sugar Cookies |
|---|---|
| Soft and fluffy | Often crisp or chewy |
| Slightly tangy | Sweet and buttery |
| Thicker texture | Can be rolled thin |
| Great for frosting | Often decorated |
If you love my No Roll Sugar Cookies, you’ll enjoy how this version is even softer thanks to the sour cream.
Storage and Make Ahead
How Do I Freeze Sour Cream Cookies?
You're in luck, because you have a few options here!
Option 1: You can bake and cool the cookies, then freeze them in an airtight container before frosting the cookies. You'll want to completely thaw them before you add any icing.
Bake, freeze up to 3 months without frosting. Completely thaw before icing.
Option 2: You can portion the dough into cookie dough balls and freeze them on waxed paper or parchment paper lined baking sheets. Once the dough balls are frozen, you can put them in a freezer bag or other airtight container and freeze to bake later.
Bake from frozen but add a few minutes to the cooking time.
How to Store
Store baked cookies in an airtight container for 3 to 4 days. No need to refrigerate them. They'll last longer than that but may start to get stale after that.
It's never stopped me from eating them, though!
FAQ
What does sour cream do in cookies? The fat adds richness, and the acidity reacts with the baking soda to make a light, fluffy, cake-like crumb. That's why these cookies are so soft.
Why are my sour cream cookies flat? This can happen if your dough isn't chilled long enough or if your baking soda is expired.
Why is my cookie dough so sticky? That's normal for sour cream cookies. Chill the dough at least 4 hours, portion it with a spoon instead of a spring-loaded scoop, and lightly dampen your hands before rolling.
Can I chill the dough overnight? Yes. I tested it both ways, and overnight works fine. But 4 hours is plenty.
Can I use light sour cream? Yes, you can, but full-fat sour cream gives the richest flavor and best texture.
Can I freeze frosted sour cream cookies? Yes. Freeze them in a single layer until they're firm, then stack them between sheets of parchment paper.
More Soft Cookies
When you bake up a batch of my sour cream cookies recipe, leave a comment or rating below!
Recipe
Old Fashioned Sour Cream Cookies
Ingredients
Method
- In a large bowl, cream 1 cup unsalted butter and 1 ¾ cup sugar until light and creamy. You can use a stand mixer fitted with a paddle attachment or a large bowl and electric hand mixer.
- Add 1 cup sour cream, 2 large eggs, and 1 teaspoon vanilla extract. Beat well, stopping to scrape the bottom and sides of your bowl, to incorporate ingredients until smooth.
- Add 3 ½ cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt and beat on low until dry ingredients are combined. The dough will be very soft and this is what we’re looking for. Refrigerate overnight.
- Preheat oven to 350°F. Portion about 1 ounce of dough with a spoon, then roll into balls with lightly dampened hands.Add cookie balls to a parchment lined baking sheet.
- Bake 11 to 12 minutes, until the tops are set and the edges are lightly browned (the tops will still look a bit pale).
- Let sit on the baking sheet for 5 minutes, then transfer to a cooling rack.Allow cookies to cool completely before frosting.
- Cream 1 cup unsalted butter at room temperature in a large bowl using a stand mixer with a paddle attachment or a hand mixer.
- Add 16 ounces powdered sugarr and mix on low-speed until all of the sugar is combined.Add in 1-2 Tablespoons whole milk as needed, 1 tablespoon at a time and 1 teaspoon vanilla extract to reach desired consistency.
Carlee says
I love how soft and delicious these cookies are. So good!
Sue Arndt says
My Great Aunt's recipe is the same as this, with one exception. She added 1/4 tsp nutmeg to it. One of my family's all time favorites.
Deanne Frieders says
What a nice addition!
KIM says
Why did my cookies flatten? Most did some did not?
KIM says
Soft and delicious
Darlene says
Made these for the very first time! They turned out wonderful. When I rolled them, I put powdered sugar on my hands and they rolled nicely. I only refrigerated for a couple of hours also. Going to frost half of them! Thank you for this recipe!!
Maiane says
I can’t wait to bake it! I just have a doubt, where are the measurements for the ingredients? Thank you so much!
Carol Goebelt says
I made the old fashioned sour cream cookies. They are amazing. I substituted almond flavoring instead of vanilla. Delicious .. Vanilla is great but everything has vanilla. I love white cake and white frosting. So love these
Easy to make. Will make many times.
Charline says
This recipe is, with one exception, the same as the one I have in my recipe box that came from my great great grandmother (early 1800’s). GG Gram’s didn’t call for vanilla and she rolled the dough in waxed paper before chilling and then sliced. My grandmother made them often as they were my childhood favorite. She always maintained that naturally soured cream made better cookies than the “store bought”. ☺️
Deanne Frieders says
Awww, I love that!!! I bet they'd be awesome as a sliced cookie. Thanks for the tip Charline!
Patri says
Oh my goodness...I am the Queen of cookie making in my area....😉...SoI came across your recipe when I was making the spaghetti squash casserole& I decided to make these cookies... I cannot even begin to tell you how absolutely delicious these cookies are... I mean when I got them out of the oven and let them cool a little...Wow...So soft so delicious and I added pecans to them and this is without even making the buttercream frosting yet...I just wanted to tell you...this is a winner and a keeper... congratulations to whoever's recipe this is...awesome...it won't be the last time that I'll be making these... thank you
Patri says
I made this but after baking it seemed a little liquidy...It had a good taste but I was just surprised it was liquidy...I did drain the Italian sausage, and measured ingredients according...Is it suppose to be this way...Thanks
Deanne Frieders says
Hi Petri, which recipe were you making? This is posted under Sour Cream Cookies.