Easy Sour Cream Sugar Cookies Recipe
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:
- Mexican Wedding Cookies are fun to make year-round. My recipe features a citrus twist.
- Classic chewy Snickerdoodle Cookies.
- Rocky Road Brownie Cookies are filled with toasted almonds and mini marshmallows.
- White Chocolate Chip Valentine's Day Cookies are filled with seasonal M & M's, too.
- Glazed Lemon Cookies melt in your mouth.
- Buttery Pecan Cookies are impossible to resist.
- Loaded Chocolate Covered Raisin Cookies with toasted pecans.
- Strawberry Cool Whip Cookies from My Incredible Recipes.
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Helpful Kitchen Items:
Sour Cream Sugar Cookies
- 1 cup softened butter
- 2 cups powdered sugar
- 2 large eggs
- 1 8 oz container sour cream Not lowfat
- 3 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 4 ½ cups all purpose flour plus additional for work surface
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 cups powdered sugar
- ½ teaspoon almond or lemon extract
- ½ teaspoon clear vanilla extract
- ⅛-1/4 cup light corn syrup plus additional as needed
- To make the dough: Using an electric mixer, cream together butter and sugar over medium-high speed until fluffy.
- Add 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.
- Meanwhile, in separate 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.
- To 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 ⅓-1/2 inch thickness. Use a flour dipped 2 or 3 inch cookie cutter 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.
- To make optional icing: In a medium-size mixing bowl, mix together 2 cups powdered sugar, ½ teaspoon almond extract, ½ teaspoon vanilla extract and ⅛ cup corn syrup. Stir until sugar has dissolved and icing is completely smooth.
- Add extra corn syrup up to ¼ 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.
- 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.