These sour cream sugar cookies are soft, sweet, and oh-so-delicious! The sour cream adds a nice twist, making them extra moist and fluffy. Perfect for any occasion!
Whenever I bake these cookies, my house smells amazing! Plus, they’re super easy to make and so good with a cup of tea or milk. Don’t be surprised if they disappear quickly! 😄
Key Ingredients & Substitutions
Sour Cream: This is the star ingredient that makes the cookies soft and moist. If you need a substitute, plain yogurt or buttermilk can work well in a pinch!
Butter: Use unsalted butter for better control over the sweetness. Margarine can be used as a substitute, but cookies may spread more when baked.
Flour: All-purpose flour is the go-to here. If you want to make it healthier, you can use whole wheat flour, but the texture might be slightly different.
Egg: If you’re looking for an egg substitute, try using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit until thickened).
What’s the Best Way to Cream Butter and Sugar?
The creaming process is crucial for fluffy cookies! Start with softened butter that’s at room temperature for easy mixing. Blend the butter and sugar on medium speed until the mixture is light, fluffy, and pale, about 3-4 minutes. This incorporates air, helping your cookies rise and stay soft.
- Make sure to scrape down the sides of the bowl to mix everything evenly.
- Don’t skip this step; it sets the foundation for texture!
How to Make Delicious Sour Cream Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 to 3 cups powdered sugar, sifted
- 1 to 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles or decorative sugar (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time and around 10-12 minutes of baking time. After baking, you’ll want to let your cookies cool for at least 10 minutes before frosting them. Overall, set aside about 1 hour to make these delightful cookies from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, let’s get that oven warm! Preheat your oven to 350°F (175°C). While it heats, line your baking sheets with parchment paper. This will prevent the cookies from sticking.
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter and granulated sugar. Use a hand mixer to blend until the mixture is light and fluffy, which should take about 3-4 minutes. It’s important to beat air into the mixture—it helps the cookies rise!
3. Add the Wet Ingredients:
Now, crack in the egg and add the vanilla extract and sour cream. Mix everything together until it’s smooth and combined. Make sure there are no lumps!
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to your butter mixture, mixing gently until everything is just combined. Be careful not to overmix; we want to keep those cookies soft and tender!
6. Form the Cookies:
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the lined baking sheets, placing them about 2 inches apart. For a more uniform shape, you can flatten the balls slightly with the bottom of a glass or your hand.
7. Bake the Cookies:
Pop the trays into the oven and bake for 10-12 minutes, until the edges are set and just beginning to turn golden. The centers will look soft—that’s perfect! Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Frosting:
While the cookies cool, let’s whip up the frosting! In a bowl, beat the softened butter until it’s creamy. Gradually add the powdered sugar, about 1/2 cup at a time, alternating with the milk or cream until your frosting is smooth and spreadable. Mix in the vanilla extract and, if you want, some food coloring.
9. Frost the Cookies:
Once the cookies are completely cool, frost the tops generously with your buttercream frosting. Top them off with sprinkles or decorative sugar for an extra sweet touch!
10. Serve and Enjoy!
Your soft, moist sour cream sugar cookies are now ready to be served! Enjoy these delicious treats with milk, tea, or just on their own. Good luck keeping them around—they’re sure to be a hit!
This recipe yields about 24 cookies, depending on the size you make them. The addition of sour cream gives these cookies a delightful tenderness and a slightly tangy flavor that perfectly balances the sweetness. Happy baking!
Can I Use Low-Fat Sour Cream?
Yes, you can use low-fat sour cream in this recipe! It will still provide moisture, but the texture of the cookies may be slightly different. They may not be quite as rich and tender as those made with full-fat sour cream—but they’ll still taste great!
Can I Freeze the Cookies?
Absolutely! You can freeze the cookies either before or after frosting. To freeze unbaked dough, scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer the dough balls to a freezer-safe bag for up to 3 months. You can bake them straight from the freezer; just add a couple of extra minutes to the baking time.
What Should I Do If My Dough Is Too Sticky?
If your cookie dough feels too sticky to handle, don’t worry! Simply sprinkle in a little extra flour, about a tablespoon at a time, and mix until it firms up enough to scoop. Just be cautious not to add too much flour, as it can make the cookies tough.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days to keep them soft. If you need to keep them longer, they can be refrigerated for up to a week or frozen for up to 3 months.
