Sour Cream Sugar Cookies
User Reviews
4.6
Sour Cream Sugar Cookies
Description
This recipe combines room temperature butter and granulated sugar creamed smoothly, followed by the incorporation of full-fat sour cream, eggs, and vanilla extract. Dry ingredients including all-purpose flour, baking soda, baking powder, and salt are mixed in until just combined, leaving a sticky dough. Chilling the dough for 1 to 2 hours improves manageability and firmness for rolling. The dough is rolled on a floured surface to about 1/4 inch thickness and cut with simple cookie cutters, avoiding overly detailed shapes which can cause sticking. The cookies bake at 350°F until just set with lightly golden edges.
For frosting, a buttercream is made by beating softened butter with powdered sugar, vanilla extract, and milk to spreadable consistency. Gel food coloring and festive sprinkles create decorative toppings suited to holidays or celebrations.
This cookie recipe yields a tender crumb texture with a touch of sour cream tang, balanced sweetness, and a buttery flavor that pairs well with the rich frosting.
Ingredients
Cookies
- 1 cup butter room temperature
- 1 3/4 cups granulated sugar
- 1 cup sour cream room temperature, full fat
- 2 egg large
- 2 teaspoons vanilla extract or vanilla bean paste
- 5 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Frosting
- 3 cups butter room temperature
- 8 cups powdered sugar
- 2 teaspoons vanilla extract
- 3 -5 tablespoons milk
- Gel food coloring
- Sprinkles festive
Instructions
Cookies
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the butter and granulated sugar to a large mixing bowl. Beat with a hand mixer on medium until creamed.
- Beat in the sour cream until combined.
- Add in the eggs and vanilla extract. Beat until combined.
- Add in the flour, baking soda, baking powder, and salt. Beat just until the flour is incorporated. The dough will be sticky.
- Divide the dough in half and place in plastic wrap to chill for 1 to 2 hours. This isn’t necessary but makes the dough more manageable. You can also sandwich the sugar cookie dough between two pieces of parchment paper and roll it out to 1/4 inch thickness. Slide a baking sheet under the parchment paper and move it to the fridge.
- Add the dough to a well-floured surface and dust the top of the dough with flour. Roll out to 1/4 inch thickness. If you rolled your dough out between two pieces of parchment paper, skip the flour and cut them out while sitting on the piece of parchment paper.
- Coat the cookie cutters in flour and cut out the cookies, making sure to dip the cutters back in flour after each use.
- Place the cut-out sugar cookies on the prepared baking sheet about 2 inches apart.
- Place in the preheated oven and bake for 10 to 12 minutes until puffy. It’s okay if the edges aren’t brown all. If the center looks raw or wet, bake longer until it’s puffy and the same pale white color as the edges.
- Let cool for 5 to 10 minutes on the baking sheet before moving to a wire rack or paper towel to cool completely.
- Store in an airtight container at room temperature for up to 3 days or in the fridge up to 7 days.
Frosting
- Beat the butter, 4 cups of powdered sugar, vanilla extract, and milk in a large mixing bowl.
- Gradually beat in the 4 remaining cups of powdered sugar until the frosting is light and fluffy.
- Add in 3 to 4 drops of gel food coloring.
- Frost the cooled cookies and add sprinkles.
Notes
- If dough is too sticky, incorporate up to an additional ½ cup of flour to improve handling.
- Use simple cookie cutters to avoid dough sticking in intricate details.
- Chilling dough before rolling makes shaping easier and prevents excessive spreading during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 41Cookies
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 59mg | 20% |
| Sodium | 208mg | 9% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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