Sour Cream Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
24 cookies
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Calories
192 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Sour Cream Cookies
Description
The recipe blends softened butter with sugar until fluffy, then incorporates sour cream, an egg, and vanilla extract, optionally including lemon zest for extra flavor. Dry ingredients including flour, baking powder, baking soda, and salt are mixed in gradually to form the dough. The cookies are scooped onto a baking sheet and baked until lightly golden. Flattening the cookies shortly after baking yields a smooth surface for the frosting.
The frosted cookies have a tender texture and a slight tang from the sour cream, balanced by the sweet frosting which can be lightly flavored and colored. The baking method promotes even rising with a soft interior.
These cookies are suitable for everyday treats and can be stored at room temperature for up to three days or frozen for long-term storage. They pair well with tea or milk and can be decorated for occasions with colored frosting and sprinkles.
Ingredients
- ½ cup butter softened, unsalted
- 1 cup granulated sugar
- ½ cup sour cream
- 1 egg room temperature preferred, large
- 1 teaspoon vanilla extract
- 1 Tablespoon lemon zest optional, fresh
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Frosting
- ½ cup butter softened, unsalted
- 1 ½ cups powdered sugar
- 2 Tablespoons sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Food Coloring optional
- Sprinkles optional
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, use an electric mixer to beat together butter and sugar until light and fluffy.
- 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.
- In a separate, medium-sized bowl whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, stirring together until completely combined.
- 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.
- 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
- Combine butter and sugar in a large mixing bowl and use an electric mixer on low-speed to beat together until smooth and creamy.
- 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.
- Once cookies are completely cooled, spread frosting evenly over cookies (I use 2-3 teaspoons of frosting per cookie).
Notes
- Store cookies in an airtight container at room temperature for up to 3 days.
- Cookies can be frozen for several months before frosting.
- The frosting can be colored by mixing in natural ingredients like pulverized freeze-dried strawberries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 192 kcal
% 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.
User Reviews
Overall Rating
5
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