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Sour Cream Sugar Cookies
4.4 from 264 votes

Sour Cream Sugar Cookies

Sour Cream Sugar Cookies are soft, cakey cut-outs made with a dough rich in sour cream and vanilla. The dough is rolled and cut into shapes before baking to a tender texture with a slight puff. The cookies are topped with a creamy vanilla frosting designed to complement the subtle tang of the sour cream, resulting in a balanced sweet treat.

Prep Time
40 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 36 3-inch cookies
Course: Baked Goods

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.