Sour Cream Cookies
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Sour Cream Cookies are extra tender, moist and have a cake-like consistency. Similar to a sugar cookie but these have pillowy soft centers! Topped with a vanilla icing and decorated with Christmas sprinkles for fun!
PIN these Sour Cream Cookies to try later!
sour cream cookies
Soft Sour Cream Cookies are thick, soft, and just a little bit cake-like with the dreamiest vanilla flavor and icing on top. The sour cream is the secret ingredient and keeps them extra soft and fluffy for days.
You don’t need to chill the dough, and these cookies come together in just minutes. Simply mix, scoop, bake, frost, and decorate! They’re made with simple ingredients, and that pillowy-soft texture makes them extra delicious.
Perfect for holidays, birthday parties, school events, or anytime you want a simple but unique cookie. The texture of these are very similar to my Italian Ricotta Cookies with a sugar cookie flavor.
Why You’ll Love sour cream cookies
key ingredients
- All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Baking soda and baking powder: Used as a leavening agent.
- Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
- Sugar: Granulated white sugar add sweetness and helps make chewy cookies.
- Eggs: You’ll need two whole large eggs at room temperature.
- Vanilla extract: Adds a warm flavor, you could also use vanilla bean paste.
- Almond extract: Adds a sugar cookie flavor.
- Sour cream: The star ingredient to making extra fluffy cookies! Full fat sour cream is best, you could also use plain Greek yogurt if you prefer.
- Icing: We use a simple icing made of powdered sugar, butter, vanilla extract and milk. You could also use a buttercream frosting for sweeter cookies.
how to make sour cream cookies
Mix dry ingredients: Preheat oven to 350 degrees F and line two baking sheets with parchment paper or silpat mats. In a medium bowl whisk together the flour, baking powder and baking soda. Set aside.
Cream butter and sugar: In a large bowl with an electric mixer or in a bowl of a stand mixer, cream together the softened butter and sugar until smooth.
Add remaining wet ingredients: Add the eggs, one at a time and then add sour cream and extracts. Mix until all of the ingredients are combined and smooth. Be sure to scrape down the sides of the bowl.
Add the flour mixture to the wet mixture: Just mix until combined, do not over-mix.
Scoop and bake cookies: Using a mini ice cream to scoop the cookie dough balls or measure out 2 tablespoons of dough. Place cookies on the cookie sheet 1 1/2 inches apart. Bake for 8-10 minutes. The cookies will not turn golden brown but the bottoms will.
Cool: Let the cookies cool for a few minutes and place them on a cooling rack.
Frost cooled cookies and enjoy: When the cookies are completely cooled, whisk together the powdered sugar, melted butter, vanilla extract and 2 tablespoons of milk until smooth. Add more milk if the icing is too thick. Spoon the glaze on top of each cookie and top with sprinkles (optional). Let the cookies set for a few minutes and enjoy!
recipe variations & tips
- Lemon Sour Cream Cookies: Add 1–2 tablespoons of lemon zest to the cookie dough and 1–2 tablespoons of lemon juice to the frosting.
- Holiday Sour Cream Cookies: Tint the frosting with food coloring gel and use themed sprinkles for Valentine’s Day, Easter, or rainbow for birthdays.
- Cinnamon Sugar Version: Skip the frosting and sprinkle the tops with cinnamon sugar before baking for a simple and not too sweet.
- Cool completely before icing: If the cookies are even slightly warm, the icing will melt and slide off. Make sure they’re completely cool before frosting and decorating.
- Scoop evenly for bakery-style cookies: Use a cookie scoop so all of the cookies are the same size and bake evenly. You can gently press the tops down if you want a flatter look.
leftovers & storage
These Sour Cream Cookies contain a bit of moisture, so proper storage is key. Keep them in an airtight container or a ziplock bag and store them on a cool, dry surface. I recommend not stacking the cookies, as the icing can stick and smudge. If you refrigerate them, note that the cookies may “sweat,” which can cause the sprinkles to become slightly runny.
To Freeze
For best results, freeze the cookies without the glaze, as the glaze does not freeze well. Make sure the cookies are completely cool, then flash-freeze them on a baking sheet for 20–30 minutes. Once partially frozen, layer the cookies in an airtight container with parchment paper between each layer. When ready to serve, thaw and glaze as desired.
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Sour Cream Cookies
Ingredients
Sour Cream Cookies
- 3 1/4 cups all-purpose flour
- 1 teapoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup salted butter softened at room temperature
- 1 cup granulated sugar
- 2 whole large eggs
- 3/4 cup sour cream at room temperature
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon almond extract
Icing
- 2 cups powdered sugar
- 2 tablespoons salted butter melted and cooled
- 1/2 teaspoon pure vanilla extract
- 2-3 tablespoons milk
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper or silpat mats. In a medium bowl whisk together the flour, baking powder and baking soda. Set aside.
- In a large bowl with an electric mixer or in a bowl of a stand mixer, cream together the softened butter and sugar until smooth.
- Add the eggs, one at a time and then add sour cream and extracts. Mix until all of the ingredients are combined and smooth. Be sure to scrape down the sides of the bowl.
- Add the flour mixture to the wet ingredients. Just mix until combined, do not over-mix.
- Using a mini ice cream to scoop the cookie dough balls or measure out 2 tablespoons of dough. Place cookies on the baking sheet 1 1/2 inches apart. Bake for 8-10 minutes. The cookies will not turn golden brown but the bottoms will.
- Let the cookies cool for a few minutes and place them on a cooling rack.
- When the cookies are completely cooled, whisk together the powdered sugar, melted butter, vanilla extract and 2 tablespoons of milk until smooth. Add more milk if the icing is too thick. Spoon the glaze on top of each cookie and top with sprinkles (optional). Let the cookies set for a few minutes and enjoy!
