These sour cream sugar cookies are soft and chewy, with a delightful hint of tanginess. They’re easy to mix up and perfect for any occasion, whether it’s a cozy day at home or a fun party!
I love how these cookies just melt in your mouth! They’re great with a cup of tea or coffee, and who can resist a sprinkle of colorful toppings? Baking these always brightens my day! 😊
Key Ingredients & Substitutions
Sour Cream: This is a key ingredient that gives the cookies their soft and moist texture. Full-fat sour cream works best for creaminess. If you’re out of sour cream, you can use plain Greek yogurt instead, which provides a similar tanginess and texture.
Butter: Unsalted butter is essential for controlling the saltiness in your cookies. If you prefer a dairy-free option, go for a vegan butter substitute. Just ensure it has a similar creaminess for the right texture.
All-Purpose Flour: The main structure of these cookies comes from flour. You can replace it with a gluten-free flour blend if you need a gluten-free option, but check that it has a binding agent for a good texture.
Frosting: While the recipe uses butter and powdered sugar, you can make a cream cheese frosting for a tangy twist. If you’re short on powdered sugar, you can blend granulated sugar into a fine powder in a blender for a quick fix!
How Do I Get the Perfect Cookie Consistency?
Achieving the right cookie consistency can be tricky, but following a few steps will help you succeed:
- Make sure your butter is softened, not melted. This helps create the right air pockets for fluffiness.
- After adding the dry ingredients, mix just until combined. Over-mixing can lead to tough cookies.
- Chill the dough for at least 30 minutes if it’s too sticky to handle. Chilling also helps the cookies hold their shape while baking.
- When baking, keep an eye on the time. They should be set at the edges but soft in the middle. They will firm up as they cool!
How to Make Sour Cream Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (full-fat preferred)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Frosting:
- 1/2 cup unsalted butter, softened
- 3 to 4 cups powdered sugar, sifted
- 2 to 3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles or decorating sugar for topping
How Much Time Will You Need?
This cookie recipe will take about 15 minutes to prepare. Then, you’ll need around 10 to 12 minutes for baking. After that, let the cookies cool for a bit before frosting them. In total, expect about 30 to 40 minutes, plus any additional time to let the frosting set.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugar:
In a large mixing bowl, add the softened butter and granulated sugar. Beat them together with a hand mixer or stand mixer until the mixture is light and fluffy—this should take about 3 to 4 minutes.
3. Add Wet Ingredients:
Next, incorporate the egg, vanilla extract, and sour cream into the butter-sugar mixture. Mix until everything is well blended and smooth.
4. Combine Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents, ensuring consistent cookie texture.
5. Mix Wet and Dry Ingredients:
Slowly add the dry mixture to the wet mixture. Stir just until everything comes together—don’t over-mix! This will help keep your cookies soft and tender.
6. Shape the Cookies:
Using a tablespoon or small cookie scoop, drop dough onto the lined baking sheets, leaving about 2 inches of space between them. To help them bake evenly, slightly flatten each dough ball with your hand or the bottom of a glass.
7. Bake the Cookies:
Pop them into the oven and bake for 10 to 12 minutes, until the edges are set and the bottoms are lightly golden. Remember, they’ll firm up a bit as they cool.
8. Cool the Cookies:
After baking, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. This ensures they don’t get soggy.
9. Prepare the Frosting:
While the cookies are cooling, make the frosting. In a medium mixing bowl, beat the softened butter until it’s creamy. Gradually add powdered sugar, alternating with your choice of milk or heavy cream, until you reach your desired consistency. Stir in the vanilla extract for flavor.
10. Color the Frosting (Optional):
If you’d like, divide the frosting into bowls and tint with food coloring. This is a fun step, especially if you’re baking for a celebration!
11. Frost the Cookies:
Once the cookies are completely cool, spread the frosting over the tops using a knife or spatula. Don’t forget to add sprinkles or decorating sugar right after frosting so they stick!
12. Let Everything Set:
Allow the frosted cookies to sit at room temperature for a bit, or you can chill them in the fridge for a few minutes to help the frosting firm up before serving.
Enjoy these delicious, soft, and tangy sour cream sugar cookies—they’re perfect for any occasion and will surely be a hit!
Can I Use Low-Fat Sour Cream?
While you can use low-fat sour cream, it might slightly alter the texture of the cookies, making them a bit less moist. Full-fat sour cream is recommended for the best flavor and texture.
How Can I Keep My Cookies Soft After Baking?
To keep your cookies soft, store them in an airtight container at room temperature soon after they cool. You can also add a slice of bread to the container; it helps keep moisture in and prevents the cookies from drying out.
Can I Freeze These Cookies?
Absolutely! You can freeze the cookies either unbaked or baked. To freeze unbaked dough, scoop them onto a baking sheet, freeze until firm, then store in a freezer bag. For baked cookies, let them cool completely, then place them in an airtight container or freezer bag for up to 3 months. Just thaw them before enjoying!
What Type of Frosting Works Best for These Cookies?
While the vanilla buttercream frosting is a great choice, you can also try cream cheese frosting for a tangier flavor that pairs wonderfully with the cookies. Just remember to keep it stored in the fridge if you choose cream cheese frosting.