These Sour Cream Cookies are light and fluffy and always a crowd pleaser! It’s the perfect cookie recipe on its own, but even better with an optional buttercream frosting!
Sour Cream Cookies
Basically, call them what you like. I call them delicious and they’re one of my favorite cookies!!
Let’s talk cookies!
Why I love this sour cream sugar cookie recipe
- Soft – Mmmm, if you like a soft cookie, then this is the recipe for you!
- Easy to make – these cookies are a low fuss, easy recipe, which I love. If you’re trying to get kids involved in the kitchen, this is a great starter recipe!
- Perfect batch size for sharing – this recipe makes 48 cookies which means you’ll have plenty to share with friends and neighbors. I love to gift them to our teachers, too!
- Versatile – These cookies taste perfectly lovely on their own, but can be changed up with frosting. More details on that below.
- Freezer friendly – They are freezer friendly which makes them perfect for the holiday baking season
We’re baking these sour cream cookies with the usual cookie characters, plus an unexpected, but delicious, addition – sour cream!
- sour cream – I use full fat sour cream
- Vanilla extract
- all purpose flour
- baking soda
- baking powder
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.
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!
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.
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!
These Sour Cream Sugar Cookies are a great alternative to my No Roll Sugar Cookies. The sour cream adds just a little hint of tang and reduces the sweetness.
If old fashioned desserts are your jam be sure to check out my baked rice pudding, too!
Other soft cookie recipes you’ll enjoy:
When you bake up a batch of my sour cream cookies recipe, leave a comment or rating below!
These old-fashioned Sour Cream Cookies are a light and soft sugar cookie and are always a crowd pleaser! It’s the perfect cookie recipe on its own, but even better with an optional buttercream frosting!
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
- 3 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter at room temperature
- 16 ounces powdered sugar
- 1-2 Tablespoons whole milk as needed
- 1 teaspoon vanilla extract
- 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 Tbsp at a time and vanilla extract to reach desired consistency.
Cookies may also be dropped directly from the scoop onto the cookie sheet, but they will have a more "craggled" looking top.
If you don't plan to ice these, you can roll each cookie ball in granulated sugar. They taste great without frosting, too!
Amount Per Serving: Calories: 179Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 65mgCarbohydrates: 24gFiber: 0gSugar: 17gProtein: 1g