Soft Sour Cream Sugar

These oldfashioned sour cream sugar cookies are soft, tender, and perfect for frosting. The sour cream in the dough lends a subtle tang and meltinyourmouth texture that makes these cookies stand out from regular sugar cookies. Whether for holiday baking or any special occasion, these cookies stay soft for days and are irresistibly fluffy with a nostalgic flavor that feels like a warm kitchen memory.

I first made this recipe on a chilly winter afternoon, and my whole family was hooked instantly. Now these cookies are a recurring favorite around holiday time, especially loved for decorating with bright frosting and sprinkles.

Ingredients

• All purpose flour: Provides the structure needed for perfect cookie texture. Use fresh, highquality flour for the best result.
• Baking powder and baking soda: Help the cookies rise lightly without becoming cakey. They keep the texture soft and fluffy.
• Salt: Brightens the sweetness and balances flavors in the dough.
• Unsalted butter: Adds richness and moisture. Use softened butter so it creams easily with sugar.
• Granulated sugar: Sweetens the cookies and helps create a slight crisp edge.
• Large egg: Works as a binder and adds moisture and tenderness.
• Sour cream: The secret ingredient that creates the tender crumb and subtle tang. Fullfat sour cream works best here.
• Vanilla extract: Adds warmth and deepens the cookie flavor.
• Unsalted butter for frosting: Makes a creamy base for the frosting.
• Powdered sugar: Sweetens and thickens the frosting for easy spreading.
• Milk: Adjusts the frosting consistency so it is perfect for spreading or piping.
• Optional food coloring: Brightens up the frosting for festive decorating.
• Sprinkles: Add a fun, colorful topping to complete the cookies.

Instructions

Preheat and Prepare:

Preheat your oven to 350 degrees Fahrenheit. Line your baking sheets with parchment paper to prevent sticking and ensure even baking.

Mix Dry Ingredients:

In a medium bowl whisk together the all purpose flour, baking powder, baking soda, and salt. Set this aside so the leavening agents and salt get evenly dispersed before combining with wet ingredients.

Cream Butter and Sugar:

In a large bowl, use an electric hand mixer or stand mixer to cream the softened butter and granulated sugar for about two minutes until light, fluffy, and pale. This step is important to create air pockets that help the cookies rise.

Add Wet Ingredients:

Beat in the large egg, sour cream, and vanilla extract until the mixture is smooth and combined. The sour cream ensures a tender crumb and a slight tang that brightens the cookie flavor.

Combine Ingredients:

Gradually add the flour mixture to the wet ingredients. Stir gently until just combined to avoid overmixing which can make cookies tough. The dough will be soft and slightly sticky.

Chill Dough:

Divide the dough in half. Shape each half into a flat disc, wrap it tightly with plastic wrap, and chill in the refrigerator for at least one hour or overnight. Chilling helps the dough firm up for easier rolling and maintains cookie shape during baking.

Shape Cookies:

Lightly flour your work surface and rolling pin. Roll the chilled dough to about a quarter inch thickness. Use cookie cutters to cut shapes, and place them with some space apart on the prepared cookie sheets. Keeping even thickness ensures even baking.

Bake:

Bake the cookies for 8 to 10 minutes, just until the edges begin to turn light golden brown. The centers should remain soft. Overbaking will dry them out.

Cool Cookies:

Let the cookies cool on the baking sheets for two minutes so they set. Then transfer carefully to a wire rack to cool completely before frosting to prevent melting.

Prepare Frosting:

Beat softened butter until smooth and creamy. Slowly add powdered sugar one cup at a time, mixing well after each addition, until the frosting is thickened and smooth.

Adjust Frosting Consistency:

Stir in vanilla extract and milk gradually, adjusting the amount of milk to reach your desired spreading or piping consistency. You can split the frosting into bowls and add food coloring for different colors.

Frost and Decorate:

Once cookies are cool, spread or pipe the frosting on top. Add sprinkles or your decorations of choice. Let the frosting set before storing to keep it looking neat.

Sour cream is my favorite ingredient in this recipe. It takes an ordinary sugar cookie and turns it into something extraordinary with its subtle tang and unmatched tenderness. I remember making these with my kids one holiday seasonthey loved helping roll out the dough and decorate with frosting and sprinkles, creating memories as sweet as the cookies.

Storage Tips

Keep the cookies in an airtight container at room temperature to maintain softness for up to five days. For longer storage, freeze the baked cookies without frosting and thaw at room temperature before frosting. Frosted cookies can last in the fridge for about three days but bring them to room temperature before serving for the best flavor.

Ingredient Substitutions

You can substitute Greek yogurt for sour cream if needed but expect a slightly different texture. For dairyfree, try a plantbased sour cream alternative, though results may vary. Use light or vanillaflavored extracts such as almond or maple in place of vanilla for flavor twists. Powdered sugar in frosting can be blended with a touch of cornstarch for stability if desired.

Serving Suggestions

These cookies pair wonderfully with a hot cup of tea or coffee. They are perfect for holiday parties or to package as thoughtful gifts. Decorate with seasonal sprinkles or colored frosting to match any occasion. You can also sandwich frosting between two cookies for a delightful treat that looks and tastes extra special.

Enjoy baking and decorating these soft sour cream sugar cookies. They make a lovely gift or party treat.

Common Questions About Recipes

→ What type of sour cream is best?

Full-fat sour cream is preferred for its rich flavor and moisture, creating a tender, soft texture.

→ How should leftover cookies be stored?

Store in an airtight container at room temperature to maintain softness for several days.

→ Can I use different shapes for cutting the dough?

Yes, the chilled dough holds well and works great with various cookie cutter shapes.

→ What variations can improve flavor?

Try adding almond or lemon extract, or swap vanilla with maple for subtle twists.

→ How do I prevent cookies from sticking while rolling?

Lightly flour the surface and rolling pin; chill the dough thoroughly before shaping.