These sour cream cookies are soft, fluffy, and perfectly old-fashioned. They're the kind of cake-like cookie you remember from church potlucks and holiday cookie trays. If you love Lofthouse-style cookies but want a homemade version that’s richer, this is the sour cream cookie recipe for you.
These cookies bake up tender with just a hint of tang from the sour cream, and they’re delicious plain or topped with buttercream frosting.
What Makes Sour Cream Cookies So Soft?
Sour cream is the secret ingredient that gives these cookies their signature texture. The fat adds richness, while the acidity reacts with baking soda to create a light, fluffy crumb. Did I just geek out on science? Yes I did.
Unlike traditional sugar cookies that are crisp around the edges, sour cream cookies are:
- Soft and cake-like
- Slightly tangy
- Thick and tender
- Perfect for frosting
If you prefer soft cookies over chewy ones, this recipe is for you.
You may have seen these called Amish Sour Cream Cookies or Swedish Sour Cream Cookies.
Basically, call them what you like. I call them delicious and they're one of my favorite cookies!!
Why You’ll Love These Sour Cream Cookies
- Super soft texture – These cookies stay soft for days. If they stick around that long!
- Easy sour cream cookie recipe – Simple pantry ingredients and no rolling required.
- Perfect for frosting – Their flat tops make them ideal for buttercream.
- Great for sharing – Makes 4 dozen cookies. Share them - or don't.
- Freezer-friendly – Freeze baked cookies or dough balls to keep on hand for the holiday baking season, or Mondays.
If you're trying to get kids involved in the kitchen, this is a great starter recipe!
"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
Ingredients
We’re baking these sour cream cookies with the usual cookie characters, plus an unexpected, but delicious, addition - sour cream!
- butter
- sugar
- sour cream - I use full fat sour cream. If you have extra, be sure to make my sour cream coffee cake!
- Eggs
- Vanilla extract
- all purpose flour
- baking soda
- baking powder
- salt
There is also a buttercream frosting you can use if you want to add some color. The ingredients are in the recipe card below.
How to make Old Fashioned Sour Cream Cookies
Step 1: Cream ingredients. This is where you'll beat butter and sugar together, as well as the sour cream, eggs and vanilla. To get this light and fluffy, you’ll want to use a stand mixer or an electric hand mixer with a large mixing bowl.
Step 2: Add dry ingredients. Add the flour, baking soda, baking powder, and salt. I've seen cookie recipes where they call for you to sift the dry ingredients together first. I have tested this recipe both ways and it didn't seem to make a difference, so save a bowl and a step!
Step 3: Refrigerate. The dough will be very soft so we will refrigerate it overnight to firm it up. Cover the bowl of cookie dough in plastic wrap. After refrigerating, the cookie batter will resemble a very thick cake batter.
Step 4: Bake. Preheat the oven to 350°F, then portion cookies using a tablespoon cookie scoop.
I like to roll the dough in a ball between my hands to give smooth baked cookies. You may want to very lightly wet your hands. The dough is on the sticky side and the damp hands help the dough to easily roll.
Portion cookies and roll into a ball between hands. Add cookie balls to a greased baking sheet.
Bake on parchment paper covered cookie sheets until the edges are just starting to brown.
Let sit on the baking sheet for 5 minutes, then transfer to a cooling rack. If you move the cookies too early, they may break in half because they are super, duper soft. So give them a rest period before you move them.
Then, I think it's a good idea if you take a test cookie for yourself. You know, for quality assurance.
Save This Recipe For Later
I'll email it to you, so you can come back to it later!
Recipe Variations
If you don’t want to frost these, you can roll the unbaked cookie dough balls in granulated sugar or cinnamon sugar.
Or, use store bought frosting instead of making buttercream frosting. I won't judge either way!
Tip: For another fun cookie recipe, try making cream cheese chocolate chip cookies.
Cookie Tips for the best sour cream cookies
- To quickly bring eggs to room temperature, you can submerge them in a bowl of warm water for 20 minutes or so.
- Cool cookies completely before frosting.
- Make sure your baking powder and baking soda are fresh.
Sour Cream Cookies vs. Sugar Cookies
While both are classic homemade cookies, 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.
How to 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 3-4 days. They'll last longer than that but may start to get stale after that.
It's never stopped me from eating them, though!
FAQ
This can happen if your dough isn’t chilled long enough or if your baking soda is expired.
Yes you can, but full-fat sour cream gives the richest flavor and best texture.
No, but they should be stored in an airtight container.
Yes. Freeze then in a single layer until they're firm and frozen, then stack cookies between parchment paper.
If old fashioned desserts are your jam be sure to check out my baked rice pudding, too!
If You Love Soft Cookies, Try These:
When you bake up a batch of my sour cream cookies recipe, leave a comment or rating below!
Recipe
Old Fashioned Sour Cream Cookies
Send me this recipe!
I'll email it to you, so you can come back to it later!
Ingredients
For the cookies
- 1 cup unsalted butter softened
- 1 ¾ cup sugar
- 1 cup sour cream at room temperature
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 3 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Buttercream Frosting
- 1 cup unsalted butter at room temperature
- 16 ounces powdered sugar
- 1-2 Tablespoons whole milk as needed
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, cream butter and 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 the sour cream, eggs, and vanilla. Beat well, stopping to scrape the bottom and sides of your bowl, to incorporate ingredients until smooth.
- Add the flour, baking soda, baking powder, and 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 cookies using a tablespoon or cookie scoop. Portion cookies and roll into a ball between hands. Add cookie balls to a greased baking sheet.
- Bake for 11-12 minutes until the center is set and the edges are just starting to turn a light golden brown.
- Let sit on the baking sheet for 5 minutes, then transfer to a cooling rack.Allow cookies to cool completely before frosting.
To make buttercream frosting:
- Cream the butter in a large bowl using a stand mixer with a paddle attachment or a hand mixer.
- Add the powdered sugar and mix on low-speed until all of the sugar is combined.Add in milk, 1 tablespoon at a time and vanilla extract to reach desired consistency.
Video
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
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.