Sour Cream Sugar Cookies
User Reviews
5
Sour Cream Sugar Cookies
Description
Sour Cream Sugar Cookies blend common baking ingredients like flour, baking powder, and salts with fats and dairy for a soft, tender cookie. The inclusion of sour cream adds moisture and a slight tang, enriching the cookie's flavor without overpowering sweetness. Combining granulated sugar and brown sugar balances sweetness and adds depth. Egg yolks instead of whole eggs contribute to the richness and soft texture. After preparing the dough and baking the cookies until slightly golden, they are cooled and frosted with a smooth buttercream made from butter, powdered sugar, milk, and vanilla extract.
The baking method ensures cookies maintain their shape and achieve a tender yet lightly crumbly texture. The frosting adds a creamy, sweet layer that complements the tangy undertone from the sour cream dough. These can be served as a dessert or snack alongside coffee or tea.
Properly measuring the flour by weighing or spooning helps maintain cookie consistency. Using butter at a cool room temperature ensures the dough holds shape. Substitutions like unsalted butter or light sour cream can be used, but fat-free sour cream is not recommended. Milk choices vary from skim to whole, and using heavy cream for frosting results in a creamier texture. The cookies store well for several days when kept covered.
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 egg large 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
- salt pinch
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
- Measure flour by weight or spoon and level to avoid packing it in, ensuring consistent cookie texture.
- Use cool room temperature butter that dents slightly when pressed; avoid warm or melted butter to keep cookie shape.
- Light brown sugar is used to add subtle molasses flavor; packed firmly into the measuring cup.
- Regular or light sour cream works best; fat-free sour cream is not recommended for maintaining cookie texture.
- Milk from skim to whole is suitable; heavy whipping cream in frosting gives a creamier texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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