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0 from 534 votes

Soft Sour Cream Sugar Cookies

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 9 mins
Servings: 36 Cookies (2 to 3 Dozen Depending on Size)
Course: Dessert
Cuisine: American

Ingredients

  • 1 1 cup salted butter softened
  • 2 2 cups granulated sugar
  • 2 2 large eggs
  • 2 2 teaspoons vanilla extract
  • 5 ½ 5 ½ cups all-purpose flour
  • 2 2 teaspoons baking powder
  • ½ ½ teaspoon ground nutmeg optional
  • ½ ½ teaspoon salt
  • 1 1 cup sour cream
  • 1 ½ 1 ½ teaspoons baking soda

Instructions

    Cup of Yum
  1. In a large bowl with a handheld electric mixer (or in an electric stand mixer), cream together the butter and sugar for a minute or so. Add the eggs and vanilla and mix until well-combined.
  2. Add the flour, baking powder, nutmeg (if using) and salt. Mix until combined; the mixture will be in little pieces.
  3. In a separate bowl, stir together the sour cream and baking soda. The sour cream may foam a bit - that's totally normal.
  4. Add the sour cream mixture to the cookie dough and mix until combined. Don't overmix - just until it is smooth and looks like sugar cookie dough.
  5. Wrap the dough in plastic wrap and refrigerate for 1-2 hours.
  6. Preheat the oven to 375 degrees F.
  7. Roll the dough on a lightly floured counter to about 1/4-inch thick and cut into desired shapes, using additional flour on the counter or rolling pin as needed. Place the cutout cookies on a parchment or silpat lined baking sheet a couple inches apart and bake for 9-11 minutes, depending on the size and thickness of the cookies. Don't overbake. They'll be puffed up a bit and should be lightly browned (or not browned at all) on the bottoms; they'll be softer if there's no browning on the sides and top.
  8. Let the cookies rest a minute or so on the baking sheet before removing to a wire rack to cool completely.

Notes

  • Flour Amount: there have been a lot of people reporting back about crumbly dough. The original recipe called for 6 1/2 cups flour but after making this over and over, I've changed the amount to 5 1/2 cups. I apologize for the issues (related to an automatic recipe conversion that happened a year or so ago). If you've had good luck using the original amount, stick with it, but I think the lesser flour amount will work better for most people.

Nutrition Information

Serving 1 Cookie Calories 174kcal (9%) Carbohydrates 26g (9%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 26mg (9%) Sodium 156mg (7%) Fiber 1g (4%) Sugar 11g (22%)

Nutrition Facts

Serving: 36Cookies (2 to 3 Dozen Depending on Size)

Amount Per Serving

Calories

% Daily Value*

Serving 1 Cookie
Calories 174kcal 9%
Carbohydrates 26g 9%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 26mg 9%
Sodium 156mg 7%
Fiber 1g 4%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.