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Sour Cream Sugar Cookies

These dreamy Sour Cream Sugar Cookies feature a delightful sour cream infused dough that gives them a sweet and tangy flavor. The creamy texture given to the dough by the sour cream is pure magic. Bake a batch for the special people in your life, and you’re guaranteed to fill your cookie jar with love.

sour-cream-sugar-cookies--recipe

Easy Sour Cream Sugar Cookies Recipe

Kids of all ages love sugar cookies, so these sour cream sugar cookies are suitable for any occasion. Of course, this creamy dough can be cut into any shape you like and decorated with colored sugar or tube icing to match the occasion. They are perfectly delicious cookies all on their own, but it’s also fun to decorate them especially when baking a batch to commemorate a special holiday. How to make Sour Cream Sugar Cookies: (Scroll down for full printable recipe.)

  • Creamed Ingredients – In a large bowl cream together butter and sugar over medium-high speed until fluffy.
  • Eggs – Add the eggs one at a time mixing well after each addition. Stop and scrape the sides of the bowl periodically.
  • Sour Cream – Add the sour cream and vanilla. Beat on medium speed for 2 minutes.
  • Dry Ingredients – In a separate medium bowl sift together flour, salt and baking powder.
  • Combine – Lower the speed of the mixer and gradually add the dry ingredients to the creamed ingredients. Scrape the sides of the bowl, as needed. Mix just until the dough has come together.
  • Chill Dough – Form the dough into one large or two medium discs and wrap the dough tightly in plastic wrap. Refrigerate for at least one hour or overnight.
  • Line 2 baking sheets with parchment paper.
  • Roll Dough – Flour a non-stick surface and also a rolling pin. Unwrap dough and roll to about 1/3-1/2 inch thickness.
  • Cut into Shapes – Use a 2 or 3 inch cookie cutter dipped in flour to cut into your favorite shapes. Place onto a baking sheet at least 1 inch apart.
  • Bake – Bake per the recipe in a preheated 350°F oven until the edges become lightly golden. Cool completely on a wire racks before decorating as desired.
  • Optional Icing – In a medium-size mixing bowl, mix together 2 cups powdered sugar, 1/2 tsp almond extract, 1/2 tsp vanilla extract and 1/8 cup corn syrup. Stir until sugar has dissolved and icing is completely smooth. Add extra corn syrup up to 1/4 cup total, in small amounts until you reach the desired consistency.
  • Decorate cookies as desired, allowing to dry completely.
Homemade Sour Cream Sugar Cookies

How to Make the BEST Sour Cream Sugar Cookies

  • Ingredients you’ll need to make homemade Sour Cream Sugar Cookies: All purpose flour, baking powder, salt, granulated sugar, sour cream, butter, vanilla extract, almond extract and large eggs
  • To make the Royal Icing you’ll need: Powdered sugar, vanilla extract, lemon or almond extract and light corn syrup. Clear vanilla isn’t imperative but it won’t tint the frosting like a classic vanilla extract would. If you’re coloring the frosting it may not be a factor for you.
  • Kitchen tools you’ll need: A stand mixer or a hand mixer, measuring cups and spoons, large bowl, medium bowl, rolling pin, cookie cutters in various shapes, either heart shaped or any shape. For round cookies, use a cookie scoop or small ice cream scoop. You’ll also need sheet pans for baking and a cooling rack.
  • For your convenience I’m including my favorite royal icing recipe. To frost the cookies, it’s helpful to pipe the outline onto the cookie, then fill with frosting. You can also use an offset spatula to frost the cookies much like you would a cake.
  • One easy design is to frost a cookie with one solid color, then pipe lines through the icing in another color. Use the tip of a knife or toothpick to drag the second color through to create a pretty design or swirl it.
  • You can also simply sprinkle the cookies on the pan prior to baking with colored sprinkles or festive colored sugar crystals, too.
  • These cookies could also be frosted with a classic vanilla buttercream or similar. It’s a fun project to get the kids involved in the process.
  • Store Sour Cream Sugar Cookies chilled in the refrigerator or at room temperature in an airtight container for up to 5 days.
  • Don’t stack cookies when storing.
  • You can freeze the cookie dough for up to 3 months. When doing so, you can freeze it in discs and remove just enough to make a fresh batch.

 

Sour Cream Sugar Cookies on a plate

More Cookie Recipes to Make

It doesn’t have to be a special occasion to bake fresh cookies. Whether it’s the holidays, a potluck party or summer picnic with friends, cookies are always in order. More cookie recipes to make:

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Helpful Kitchen Items:

Sour Cream Sugar Cookies

Prep Time20 minutes
Cook Time8 minutes
Cooling time2 hours
Total Time2 hours 28 minutes
Course: Cookies, Dessert
Cuisine: American, Southern
Keyword: best-sugar-cookies, sour-cream-sugar-cookies, sugar-cookie-recipes
Servings: 30 two inch or 24 three inch cookies
Calories: 209kcal
Author: Melissa Sperka

Ingredients

  • 1 cup softened butter
  • 2 cups powdered sugar
  • 2 large eggs
  • 1 8 oz container sour cream Not lowfat
  • 3 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 4 1/2 cups all purpose flour plus additional for work surface
  • 2 tsp baking powder
  • 1 tsp salt
  • Icing:
  • 2 cups powdered sugar
  • 1/2 tsp almond or lemon extract
  • 1/2 tsp clear vanilla extract
  • 1/8-1/4 cup light corn syrup plus additional as needed

Instructions

  • Cookie Dough: Use an electric mixer in a large bowl to cream together butter and sugar over medium-high speed until fluffy.
  • Add the eggs one at a time mixing well after each addition. Stop and scrape the sides of the bowl periodically. Add the sour cream and vanilla. Beat on medium speed for 2 minutes.
  • In a separate medium bowl sift together flour, salt and baking powder.
  • Lower the speed of the mixer and gradually add the dry ingredients to the creamed ingredients. Scrape the sides of the bowl, as needed. Mix just until the dough has come together.
  • Form the dough into one large or two medium discs and wrap the dough tightly in plastic wrap. Refrigerate for at least one hour or overnight.
  • Bake: Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  • Flour a non-stick surface and also a rolling pin. Unwrap dough and roll to about 1/3-1/2 inch thickness. Use a 2 or 3 inch cookie cutter dipped in flour to cut into your favorite shapes. Place onto a baking sheet at least 1 inch apart.
  • Bake for 8-10 minutes or until the edges become lightly golden. Cool completely on a wire racks before decorating as desired.
  • Optional Icing: In a medium-size mixing bowl, mix together 2 cups powdered sugar, 1/2 tsp almond extract, 1/2 tsp vanilla extract and 1/8 cup corn syrup. Stir until sugar has dissolved and icing is completely smooth.
  • Add extra corn syrup up to 1/4 cup total, in small amounts until you reach the desired consistency.
  • Decorate cookies as desired, allowing to dry completely.
  • Store in an airtight container at room temperature in a single layer.

Notes

  • This icing will dry shiny but, it doesn’t get crunchy like a traditional royal icing.
  • When mixing your icing, be patient. If you feel the need to add more corn syrup do it slowly in small amounts and stir like crazy!! If you get the icing too thin, your cookies won’t store well and they’ll become soggy.
  • If you choose to color this icing, I suggest using gel color because it won’t liquefy the mixture quite as much.

Nutrition

Serving: 1serving | Calories: 209kcal | Carbohydrates: 32g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 159mg | Potassium: 68mg | Fiber: 1g | Sugar: 17g | Vitamin A: 289IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

9 Comments

  1. The cookies turned out fine. Then I made the icing.. It didn’t turn out well at all. Is there an ingredient or a step of instructions that was left out. I stirred it fast as I added the corn syrup, but it is super hard, too hard to spread on a cookie. Can I fix it? I’m wondering if i should just throw out the icing… Kinda frustrated. Help!

  2. Thank you. I had a recipe for soft sour cream cookies with frosting on them. I have lost the recipe and have been trying to find one like it. I will try your recipe and add a small amount of cinnamon. They look like the recipe I lost.
    I didn’t really want a snickerdoodle .

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