Sour Cream Cookies
User Reviews
5
Sour Cream Cookies
Description
The Sour Cream Cookies recipe centers around a dough enriched with room-temperature butter, sour cream, sugar, egg, and vanilla, combined with a leavening mix of baking powder, baking soda, salt, and flour. The sour cream adds a subtle tang and moisture, which helps produce a tender crumb with a lightly crisp edge. The dough is portioned with spoonfuls, then pressed slightly with damp hands for even baking. They bake at 350°F until the edges start to show a delicate golden hue.
The buttercream pairs well with the cookies, created by creaming butter with powdered sugar, vanilla, and a bit of milk to achieve a spreadable consistency. This frosting adds richness and a smooth contrast to the softly textured cookies.
These cookies can be customized with gel food coloring for colored buttercream or by incorporating citrus zest in the dough and juices in the frosting to introduce fresh flavor. They are best frosted once fully cooled to prevent melting and can be stored in an airtight container for several days or frozen for longer keeping.
Ingredients
For the Cookies
- ⅓ cup butter room temperature (75g, unsalted
- ½ cup sour cream room temperature 120g)
- 1 cup granulated sugar (200g)
- 1 egg room temperature
- 2 tsp vanilla extract (10ml)
- 1 3/4 cups all-purpose flour (210g)
- 1/2 tsp baking powder
- ¼ tsp baking soda
- 1/2 tsp salt
For the Buttercream
- ½ cup butter room temperature (113g)
- 2 cups powdered sugar (240g)
- 1 tsp vanilla extract (5ml)
- 2 tbsp milk (30mL) plus more if needed
Instructions
- Preheat oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
- Combine the flour, baking powder, baking soda, and salt in a bowl then whisk together and set aside.
- Cream the butter using an electric mixer then add the sugar and mix on high until light and fluffy.
- Add the egg and vanilla then mix once more until smooth. Scrape the bowl down and mix once more then add the sour cream and mix until fully incorporated.
- Add the dry mixture to the butter mixture and mix on low until just combined.
- Scoop heaping tablespoon-sized portions of dough out and transfer to your prepared cookie sheet leaving about two inches of space between. For a more even bake, dampen your hand and pat the cookies into shape, pressing each one down slightly.
- Bake at 350F for about 11 minutes. The bottom of the edge will Just be turning golden when they are done.
For the buttercream
- While the cookies bake cream the butter and mix in two cups of powdered sugar.
- Add the vanilla and two tablespoons of milk. Mix until smooth. Add more milk if needed to thin the frosting out into an easily spreadable consistency. You may dye the frosting with food coloring if desired.
- Use a spatula to spread the buttercream onto the cooled cookies and enjoy!
Notes
- Use room temperature butter, sour cream, and egg for best dough consistency.
- Dampen your hands to gently press cookie dough for more uniform shapes and even baking.
- Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Let cookies cool completely before applying buttercream to avoid melting the frosting.
- Cookies store well in airtight containers for up to three days and freeze nicely for up to three months.
- For variation, add lemon or orange zest to dough and fresh citrus juice to the buttercream.
- Gel food coloring is recommended for tinting the buttercream without affecting texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 19mg | 6% |
| Sodium | 135mg | 6% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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