Sour Cream Sugar Cookies
User Reviews
4.4
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Prep Time
40 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
36 3-inch cookies
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Course
Baked Goods
Sour Cream Sugar Cookies
Description
This recipe combines softened unsalted butter with granulated sugar and eggs, then mixes in sour cream and pure vanilla extract. The dry ingredients—flour, baking powder, baking soda, and salt—are whisked separately and gradually incorporated into the wet mixture, producing a sticky, soft dough. The dough is chilled until firm enough to roll out and cut. Once shaped, the cookies bake at 350°F for 10-12 minutes, then are allowed to cool on the baking sheet briefly to set. The result is cookies with a soft, cakey texture that can accommodate simple cut-out shapes.
The frosting is made by creaming softened butter with confectioners' sugar, vanilla, salt, light corn syrup, and milk to achieve a smooth, spreadable consistency. It complements the mild sour tang and sweetness of the cookies. Note that due to the puffiness of the cookies during baking, detailed cookie cutters are not recommended for this recipe.
Ingredients
For the cookies:
- 1 cup butter softened, unsalted
- 1 ½ cups granulated sugar
- 2 egg large
- 1 cup sour cream 8 ounces
- 2 teaspoons vanilla extract pure
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt fine sea salt
For the frosting:
- ⅓ cup butter softened, unsalted
- 2 cups confectioners' sugar sifted
- 1 ½ teaspoons vanilla extract pure
- ¼ teaspoon salt
- 2 teaspoons light corn syrup
- 1 to 2 tablespoons milk
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter and sugar until light and fluffy; about 3 minutes. Beat in eggs. Add sour cream and vanilla and mix until thoroughly combined.
- In another large bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined. The dough will be sticky and very soft. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate for at least 4 hours or freeze for 1 hour or until the dough is firm enough to roll.
- Preheat oven to 350°F and line baking sheets with parchment paper. On a well-floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured cookie cutter. Place cookies at least 2 inches apart on prepared cookie sheets.
- Bake cookies in preheated oven for 10-12 minutes. Allow cookies to remain on cookie sheet for about 5 minutes before using a spatula to carefully remove them to a wire rack to cool completely.
- Once the cookies are cooled completely, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat butter, confectioners' sugar, vanilla, salt, corn syrup and enough milk to reach desired consistency. Spread frosting over cookies. If desired, add festive sprinkles.
Notes
- These cookies puff while baking, so avoid using highly detailed cookie cutters to prevent loss of shape.
User Reviews
Overall Rating
4.4
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