Soft Sour Cream Sugar Cookies (Printer-friendly)
Tender sugar cookies with sour cream and cream cheese frosting for a melt-in-your-mouth texture perfect for holidays.
# What You’ll Need:
→ Cookie Dough
01 - 2 3/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1/2 cup full-fat sour cream
09 - 2 teaspoons pure vanilla extract
→ Cream Cheese Frosting
10 - 4 ounces cream cheese, softened
11 - 1/4 cup unsalted butter, softened
12 - 2 cups powdered sugar, sifted
13 - 1 teaspoon pure vanilla extract
14 - 1-2 tablespoons milk for consistency
→ Decoration
15 - Sprinkles or colored sugar (optional)
# How to Make It:
01 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Add egg to the butter mixture, beating well. Mix in sour cream and vanilla extract until fully incorporated.
04 - Gradually add dry ingredients to wet mixture, mixing just until flour disappears. Avoid overmixing to prevent tough cookies.
05 - Cover dough with plastic wrap and refrigerate for minimum 1 hour or overnight. Chilling ensures proper texture and easier handling.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Sop heaping tablespoons of dough and roll into balls. Place on prepared sheets 2 inches apart. Flatten each ball to 1/2 inch thickness.
08 - Bake for 9-11 minutes until edges are barely golden and centers appear set. Do not overbake for soft texture.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely before frosting.
10 - Beat cream cheese and butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla and add milk 1 tablespoon at a time for desired consistency.
11 - Generously spread frosting onto completely cooled cookies. Add sprinkles or colored sugar immediately if desired.
12 - Keep frosted cookies in airtight container in refrigerator for up to 5 days. Unfrosted cookies freeze well for up to 2 months.
# Expert Tips:
01 -
- The sour cream creates an impossibly tender crumb that literally melts in your mouth
- They stay soft for days unlike traditional sugar cookies that turn into hockey pucks
02 -
- Chilling is not optional here warm dough spreads into thin crispy cookies
- Overbaking by even one minute will ruin that melt in your mouth texture
03 -
- Add a teaspoon of almond extract for a subtle flavor twist that people will try to guess
- Use a cookie scoop for perfectly uniform sizing and even baking