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Sour Cream Sugar Cookies
4.6 from 222 votes

Sour Cream Sugar Cookies

Sour Cream Sugar Cookies are tender, rich cookies made with full-fat sour cream and butter, resulting in a soft texture and subtle tang. The dough can be chilled and rolled out for cutting, then baked to a delicate golden finish. They pair well with creamy buttercream frosting and festive sprinkles for added sweetness and decoration.

Prep Time
20 mins
Cook Time
11 mins
Servings: 41 Cookies
Calories: 353 kcal
Course: Dessert
Cuisine: American

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
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Add the butter and granulated sugar to a large mixing bowl. Beat with a hand mixer on medium until creamed.
  3. Beat in the sour cream until combined.
  4. Add in the eggs and vanilla extract. Beat until combined.
  5. Add in the flour, baking soda, baking powder, and salt. Beat just until the flour is incorporated. The dough will be sticky.
  6. 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.
  7. 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.
  8. Coat the cookie cutters in flour and cut out the cookies, making sure to dip the cutters back in flour after each use.
  9. Place the cut-out sugar cookies on the prepared baking sheet about 2 inches apart.
  10. 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.
  11. Let cool for 5 to 10 minutes on the baking sheet before moving to a wire rack or paper towel to cool completely.
  12. Store in an airtight container at room temperature for up to 3 days or in the fridge up to 7 days.
Frosting
  1. Beat the butter, 4 cups of powdered sugar, vanilla extract, and milk in a large mixing bowl.
  2. Gradually beat in the 4 remaining cups of powdered sugar until the frosting is light and fluffy.
  3. Add in 3 to 4 drops of gel food coloring.
  4. 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

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%)

Nutrition Facts

Serving: 41 Cookies

Amount Per Serving

Calories 353

% 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.