Sour Cream Sugar Cookies
User Reviews
5.0
42 reviews
Excellent
Sour Cream Sugar Cookies
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Soft sour cream sugar cookies are so easy to make - no rolling or chilling necessary.
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Ingredients
Cookies
- 2 ¼ cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter at cool room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large egg yolks
- 1 ½ teaspoons vanilla extract
- 1/2 cup sour cream
- 2 tablespoons milk
Frosting
- 1/2 cup butter at cool room temperature
- 3 cup powdered sugar
- 2-4 tablespoons milk or heavy whipping cream
- 1/2 teaspoon vanilla extract
- pinch of salt
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Instructions
- Preheat oven to 350 F. Line two baking sheets with parchment paper or silicone baking mat.
- In a mixing bowl, whisk together flour, baking powder, and salt until combined. Set aside.
- In a large bowl, beat together butter and sugars until well-combined.
- Beat in egg yolks one at a time, scraping down the sides as necessary.
- Mix in vanilla extract, sour cream, and milk until combined. Batter may look curdled at this point.
- Add dry ingredients, and mix until just combined.
- Scoop dough using a medium cookie scoop (1.5 tablespoons), and drop onto prepared baking sheets, spacing cookies 2-inches apart.
- Bake for 10-13 minutes.
- Let cool on baking sheet for 10 minutes.
- Transfer to a wire rack to finish cooling.
- To make the frosting, beat together butter, powdered sugar, 2 tablespoons milk, vanilla, and salt.
- Beat until well-combined, adding in additional milk as needed.
- Frost cooled cookies with frosting.
Notes
- Flour: It's important to properly measure flour when baking. To properly measure flour either weigh it or stir/sift the flour to break it up, lightly spoon into a measuring cup, and level. This will help you avoid packing in the flour.
- Brown sugar: I use light brown sugar in this recipe.
- Butter: Make sure that the butter is at cool room temperature, not room temperature or melting. The butter should dent a little if poked but shouldn't be warm. If the butter is too warm, the cookies won't hold their shape and will end up flat. Also, I use salted butter, but you can use unsalted if you prefer.
- Sour cream: I have used regular and light sour cream in this recipe. I don't recommend using fat-free sour cream.
- Milk: Any milk from skim to whole milk will work. For the frosting, using heavy whipping cream will give you a slightly fluffier, creamier frosting.
- Nutrition facts are estimates.
Nutrition Information
Show Details
Serving
1cookie
Calories
188kcal
(9%)
Carbohydrates
26g
(9%)
Protein
1g
(2%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
35mg
(12%)
Sodium
112mg
(5%)
Potassium
52mg
(1%)
Sugar
18g
(36%)
Vitamin A
280IU
(6%)
Calcium
26mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 188kcal | 9% |
| Carbohydrates | 26g | 9% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 35mg | 12% |
| Sodium | 112mg | 5% |
| Potassium | 52mg | 1% |
| Sugar | 18g | 36% |
| Vitamin A | 280IU | 6% |
| Calcium | 26mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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