These Sour Cream Sugar Cookies are soft, thick, and pillowy sugar cookies that have a light tang from the sour cream, and a hint of vanilla in each bite. They’re lightly sweet, and delicious with or without frosting. Perfect for holidays and other special occasions!
These Sour Cream Sugar Cookies are super nostalgic and cozy. They have a soft, and cakey texture, paired with a sweet frosting on top. They’re a perfect cookie for the holiday season, especially for cookie trays because this makes a huge batch!
These are more of a drop style sugar cookie but less chewy, and more cakey than my favorite. If you want cut out unfrosted sugar cookies try this recipe. They’re super soft, and still super fun to decorate! They’re a classic cookie that will never go out of style!
Why You’ll Love these Cookies
- So soft and tender: Thanks to the sour cream, these have the best fluffy, soft cakey texture. And they stay soft for days.
- Easy to make: Only a few ingredients, and no rolling out, or cutting the dough. The dough is sticky, so don’t forget to chill it though!
- Great Flavor: With a subtle tang, and light sweetness, these cookies have a nice flavor of butter and vanilla, and are like a slice of vanilla cake in cookie form!
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Chocolate Sugar Cookie Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Sour Cream – For the best flavor and texture I recommend using full fat sour cream
- All Purpose Flour
- Baking Powder + Baking Soda
- Salt
How to make Sour Cream Sugar Cookies?
Step 1: Mix the Wet Ingredients. Add the butter and sugar in a large bowl (a stand mixer if you have one) and beat for a couple of minutes until creamy. Add in the eggs, sour cream, and vanilla extract and mix until combined. It may look a bit curdled, but that’s okay.
Step 2: Mix the Dry Ingredients. In a medium bowl, combine the flour, baking powder, baking soda and salt and whisk them together.
Step 3: Make the Dough. Slowly add the dry ingredients into the wet ingredients until combined. It will be quite wet. Cover the dough and chill it for at least 1 hour, up to 3 days.
Step 4: Scoop the cookies. Scoop the cookie (I recommend a cookie scoop, as its still sticky) dough into 1.5 Tablespoon portions. Spread the dough balls about 3-4 inches apart on the cookie sheet, as the batter will spread.
Step 5: Bake the Cookies. Bake the cookies until the edges are barely golden brown, and the top of the cookie springs back when lightly poked with your finger. Remove from the oven and let them cool for a few minutes on a baking sheet, then transfer them to a cooling rack to cool completely.
Step 6: Add the Frosting. Top the cookies with my favorite buttercream frosting, or a cream cheese frosting (for an extra tangy flavor!)
Tips and Tricks
- Use Room Temperature Ingredients: Bring the butter, eggs, and sour cream to room temperature for about 1 hour before making the dough. This will help everything in the batter mix together easily and give you the best results.
- Don’t Skip the Chilling: The cookie dough has to be chilled or the cookies will flatten into pancakes when they are baked.
- Extra Flavor: Try adding 1 teaspoon of lemon or almond extract for a nice flavor twist.
Storage Instructions
The unfrosted cookies can store at room temperature for 5 days. The frosted cookies can be stored in an airtight container at room temperature for 3 days, or in the fridge for 1 week.
You can also freeze the cookies before frosting them for up to 3 months. Thaw overnight in the fridge, then bring them to room temperature to frost them and enjoy again.
These Sour Cream Sugar Cookies are thick, super soft, sweet, and so easy to love. They’re a great cookie for the holidays, decorating with your kiddos, or with a cup of tea or cocoa!
More Sugar Cookie Recipes
- Chocolate Cutout Cookies
- Strawberry Sugar Cookies
- Maple Sugar Cookies
- Peppermint Sugar Cookie
- Sugar Cookie Cheesecake Bars Recipe
- Edible Sugar Cookie Dough // LMLD
- Christmas Sugar Cookie Bars // LMLD
- Christmas Tree Sugar Cookies // LMLD
Sour Cream Sugar Cookies
Ingredients
- 1 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 2 cups your choice of frosting
- sprinkles
Instructions
- Cream the butter and granulated sugar in a large bowl for about 1 to 2 minutes, or until it starts to lighten in color. 1 cup unsalted butter, 1 1/2 cups granulated sugar
- Add in the eggs, sour cream, and vanilla extract and mix until combined. 2 large eggs, 1 cup sour cream, 2 tsp vanilla extract
- In a medium bowl combine the dry ingredients, flour, baking powder, salt, and baking soda. Whisk them together. 3 cups all purpose flour, 1 tsp baking powder, 1 tsp salt, 1/2 tsp baking soda
- Add the dry ingredients to the wet ingredients and stir them together until you have a sticky, wet dough.
- Cover the dough and place the bowl in the fridge for at least 1 hour, up to 3 days.
- When ready to bake, pre-heat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Scoop the cookie dough into 1 to 1.5 TBS sized portions. Place the balls onto the prepared cookie sheet, about 3 inches apart from each other.
- Bake the cookies for 10 to 12 minutes or until the bottoms and sides of the cookies are lightly golden, and the cookies are puffy. Press your finger lightly into the top of a cookie, and if it springs back the cookies are done.
- Let the cookies cool on the baking pan for 5 minutes, then transfer them to a cooling rack to cool completely.
- Frost the cookies with your choice of frosting, and sprinkles if desired. Enjoy! 2 cups your choice of frosting
Notes
- Use Room Temperature Ingredients: Bring the butter, eggs, and sour cream to room temperature for about 1 hour before making the dough. This will help everything in the batter mix together easily and give you the best results.
- Don’t Skip the Chilling: The cookie dough has to be chilled or the cookies will flatten into pancakes when they are baked.
- Extra Flavor: Try adding 1 teaspoon of lemon or almond extract for a nice flavor twist.
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