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5.0 from 21 votes

Sour Cream Cookies

My old fashioned sour cream cookies have a soft, cakey texture and a sweet and simple frosting. No chilling required! Recipe includes a how-to video!

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 24 cookies
Calories: 192 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup sour cream
  • 1 large egg room temperature preferred
  • 1 teaspoon vanilla extract
  • 1 Tablespoon fresh lemon zest optional
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
Frosting
  • ½ cup unsalted butter softened
  • 1 ½ cups powdered sugar
  • 2 Tablespoons sour cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Food Coloring optional
  • Sprinkles optional

Instructions

    Cup of Yum
  1. Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
  2. In a large mixing bowl, use an electric mixer to beat together butter and sugar until light and fluffy.
  3. Add sour cream, egg, and vanilla extract and beat together until creamy and well combined. If using lemon zest, stir this in here as well.
  4. In a separate, medium-sized bowl whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add dry ingredients to wet, stirring together until completely combined.
  6. Scoop dough by level 1 ½ Tablespoon sized scoop and drop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart. Transfer to center rack of preheated 350F (175C) oven and bake for 10-11 minutes.
  7. Within a minute of the cookies coming out of the oven, very lightly flatten the tops with the bottom of a clean glass or measuring cup (optional, but allows for a flat surface for icing). Allow to cool completely on the cookie sheet before frosting.
Frosting
  1. Combine butter and sugar in a large mixing bowl and use an electric mixer on low-speed to beat together until smooth and creamy.
  2. Add sour cream, vanilla extract, and salt and beat together to completely combine. If using food coloring, add a few drops and stir to evenly color the frosting.
  3. Once cookies are completely cooled, spread frosting evenly over cookies (I use 2-3 teaspoons of frosting per cookie).

Notes

  • Store in an airtight container at room temperature for up to 3 days. Cookies may be frozen for several months.
  • For the cookies in the photos I colored the frosting pink by stirring in 1 Tablespoon of pulverized freeze-dried strawberries.

Nutrition Information

Serving 1cookie Calories 192kcal (10%) Carbohydrates 26g (9%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 6g (30%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.3g Cholesterol 31mg (10%) Sodium 115mg (5%) Potassium 27mg (1%) Fiber 0.4g (2%) Sugar 16g (32%) Vitamin A 282IU (6%) Vitamin C 0.4mg (0%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cookies

Amount Per Serving

Calories 192

% Daily Value*

Serving 1cookie
Calories 192kcal 10%
Carbohydrates 26g 9%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.3g 15%
Cholesterol 31mg 10%
Sodium 115mg 5%
Potassium 27mg 1%
Fiber 0.4g 2%
Sugar 16g 32%
Vitamin A 282IU 6%
Vitamin C 0.4mg 0%
Calcium 24mg 2%
Iron 1mg 6%

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