These dreamy Sour Cream Sugar Cookies feature a delightful sour cream infused dough that gives them a fantastic 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
A friend asked me to make cookies for her little girls preschool class for Valentine's Day. Kids of all ages love sugar cookies, so, these sour cream sugar cookies were the result. 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.
Decorating Sour Cream Sugar Cookies
I'm including my favorite royal icing recipe just in case you're feeling creative and you'd like to make your own. After all, frosted cookies are simply impossible to resist. They're a tasty and pretty way to say, "I love you." You can also simply sprinkle before baking with colored sprinkles or festive colored sugar crystals, too. For more Valentine's Day inspiration, checkout my Parade article featuring 12 Irresistible Sweets For Your Valentine.
So pretty and fun to eat!
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Helpful Kitchen Items:
Sour Cream Sugar Cookies
Servings: 30 two inch or 24 three inch cookies
Calories: 209kcal
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
- ¼ tsp pure almond extract
- 4 ½ cups all purpose flour plus additional for work surface
- 2 tsp baking powder
- 1 tsp salt
- Icing:
- 2 cups powdered sugar
- ½ tsp almond or lemon extract
- ½ tsp clear vanilla extract
- ⅛-1/4 cup light corn syrup plus additional as needed
Instructions
- 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 tsp almond extract, ½ tsp 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.
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!
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Connie Church
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!
Melissa
Add more corn syrup until your desired consistency is reached.
Beverly
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 .
Beverly
I would like a hint of cinnamon. Would I leave something out?
Melissa
You wouldn't have to leave anything out.
Beverly
Perhaps 1 tsp?
Melissa
If you like cinnamon have you looked at my Snickerdoodle Cookie recipe? Otherwise, 1 tsp would be a mild cinnamon flavor. It's completely up to you, I haven't tested turning this recipe into cinnamon cookies.
ron chow
will the icing harden to stack cookies, or usemy regilar icing?
Melissa
The icing doesn't become rock hard. You shouldn't stack these cookies after icing.