Sour Cream Cookies Recipe
User Reviews
4.9
24 reviews
Excellent
Sour Cream Cookies Recipe
Report
Old-fashioned sour cream cookies are delicious, with buttercream frosting on top and soft and cake-like inside.
Share:
Ingredients
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter softened
- 1 1/2 cups granulated sugar
- 2 egg
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened coconut optional
Optional Buttercream Ingredients
- 1/2 cup butter softened, unsalted
- 1 1/2 cups powdered sugar
- 1-2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- pinch salt
For Decorating
- Food Coloring
- Sprinkles
Instructions
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder, baking soda, and salt in a bowl. Set the dry ingredients aside.
- Use a mixer to cream the butter with the sugar and eggs until light and smooth.
- Put the mixer on low speed and add the sour cream and vanilla. Mix until combined.
- By hand, stir in the flour mixture and the coconut (if using).
- Use a spoon to drop tablespoons of cookie dough onto ungreased cookie sheets.
- Bake the cookies in the oven for 15 minutes until they are golden brown.
- Cool them on a baking rack. Frost them once completely cool.
Optional Frosting
- Combine the softened butter, vanilla, powdered sugar, and pinch of salt in a mixing bowl.
- Whip it on high speed until light and creamy.
- Add the heavy cream a tablespoon at a time until the frosting reaches a spreadable consistency.
- Add your desired food coloring.
- Frost the cookies once they are completely cool.
Notes
- These don't spread very much. So if you use a cookie scoop to make them, flatten them slightly before baking.
- Use ungreased baking sheets. There is no need for parchment paper or a silicone mat.
- Soften the butter by leaving it at room temperature for an hour before starting.
- Use store-bought frosting if you don't want to make homemade.
- These don't spread very much. So if you use a cookie scoop to make them, flatten them slightly before baking.
- Use ungreased baking sheets. There is no need for parchment paper or a silicone mat.
Nutrition Information
Show Details
Calories
138kcal
(7%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
25mg
(8%)
Sodium
83mg
(3%)
Potassium
33mg
(1%)
Fiber
0.4g
(2%)
Sugar
10g
(20%)
Vitamin A
222IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
13mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 138 kcal
% Daily Value*
| Calories | 138kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 25mg | 8% |
| Sodium | 83mg | 3% |
| Potassium | 33mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 10g | 20% |
| Vitamin A | 222IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 13mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
Other Recipes
You'll Also Love
