We have found our new favorite drop sugar cookie, Sour Cream Cookies. They are the softest and fluffiest cookie you will ever have. This sugar cookie with sour cream is melt-in-your-mouth good, don't wait to try this recipe!
I cannot tell you enough how soft and tender these cookies are. I never thought pairing a sugar cookie with sour cream would give such amazing results. Then add the sour cream sugar cookie with frosting, and you have the best, and easy, cookie just like your Grandma used to make.
Don't let this be the only cookie you try! We love a soft and chewy cookie like these Tart Lemon Cookies, Banana Cookies, and Cherry Chip Cookies. If you want more frosted cookies, try our Oreo Cheesecake Cookies and our Strawberry Lemon Cookies.
The key ingredient to this recipe is the Sour Cream. You also want festive sprinkles depending no what season you are making these for.
- Sour Cream- Sour cream is high in fat and the fat in sour cream shortens gluten strands making the cookies more tender. It also adds a slight tang and adds to the flavor profile.
- Butter- Softened butter is needed for both the cookie recipe and the frosting recipe. It's important to soften it so the dough and frosting will be as smooth as possible.
- Sugar- Because this is white based cookie, you need white granulated sugar as opposed to brown sugar.
- Vanilla- I love how the vanilla softens the taste of the sour cream and enhances the other ingredients flavors. It's needed for both the dough and frosting.
- Flour- Instead of scooping, fluff with a spoon into the measuring cup so it doesn't get packed down.
- Baking Powder and Baking Soda- Both of these ingredients react with the other ingredients to help the cookies rise.
- Powdered sugar- The base of the light and fluffy sugar cookie frosting.
- Milk- You only need a small amount, if any, to help the frosting to not be as stiff. A little goes a long way and if you put too much, the frosting will turn into a glaze.
See recipe card for quantities.
How to make Sour Cream Cookies
It's important to use these step-by-step instructions for best results. Use the photos to check textures and look.
In a small bowl whisk together the sugar, and butter until they are well incorporated.
Beat in the egg, and vanilla. Then add the sour cream.
Mix in the flour and other dry ingredients to form a wet dough. This is meant to be wet, they are a drop cookies and you don't roll them into balls.
With a cookie scoop, or spoon, scoop the cookie dough onto a parchment paper lined baking sheet. Bake until matte the edges start to have a slight golden color.
While the cookies cool, beat the softened butter and vanilla in a mixing bowl.
Mix in the powdered sugar. To get the right consistency add in a small amount of milk at a time until smooth.
Hint: Because the cookies are so tender, if you want them a little more stable, cook them longer. Be sure to keep an eye on them so the sour cream cookies don't burn!
Substitutions and Variations
- Lemon- Add a taste of lemon by adding 2 teaspoons lemon zest. Top with our tasty lemon glaze from our lemon cookies.
- Cream cheese - Cream cheese frosting would pair so well with this sour cream cookie. Try topping with this super fluffy cream cheese frosting. Beat room temperature butter, 4 Tablespoons, and cream cheese, 4 ounces. Beat until light and fluffy. Then beat in 1 ¾ cups powdered sugar, and ½ teaspoon vanilla. Thin with milk, if needed.
- Christmas- Make these for Christmas by adding festive Christmas sprinkles on top. You can also add dyes or gels into the frosting to get a festive look! These are similar to our New Year's Eve Cookies and our 4th of July Cookies.
Learn From Us
One of our favorite things about these cookies is how different they are from sugar cookies. They aren't chewy at all but they are moist, fluffy, and soft. But because they are so soft, be super careful frosting them so you don't squish them.
Storing Sour Cream Sugar Cookies
Store the sour cream cookies in an air tight container for 3-4 days. If you use cream cheese frosting, store the cookies in the refrigerator. You can also freeze the cookies in a freezer-friendly container for 2 months. Thaw to enjoy or eat frozen.
It's important to let the cookies cool for at least ten minutes on the baking sheet before adding them to a wire cooling rack. These cookies are so soft and if you rush the process they will fall apart on you!
Looking for other recipes like this? Try these:
Sour Cream Cookies
For the Cookies:
- ¼ cup butter unsalted
- ¾ cup sugar
- 1 ½ teaspoons vanilla
- ½ cup sour cream
- 1 ½ cups flour 175 grams, or fluffed then spooned gently into the cup.
- ½ teaspoon salt
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
For the Frosting:
- 6 Tablespoons butter salted
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla
- 1-2 teaspoons milk to thin, as needed.
For the Cookies:
- Preheat oven to 350° F.
- Whisk flour, salt, baking soda and salt together in a small mixing bowl. Beat the sugar and butter on high until light and fluffy, about 2-3 minutes. Add the egg and vanilla and beat an another minute until well combined. Add the sour cream and mix to combine. Add the dry ingredients and mix on low, only until combined. The dough is very wet for cookies- see photos above for a visual on the texture.
- Scoop cookie dough onto a parchment lined baking sheet. I like using a heaping cookie scoop. Bake for 10-11 minutes, the tops should be completely matte and the edges set and there should be a hint of a golden color just starting to appear in a few places. Remove from oven and allow to cool 10 minutes before removing from the baking sheet. See notes below for other baking options.
For the Frosting:
- Beat the butter on high about 2 minutes until lightened in color. Beat in the powdered sugar until smooth. Add the vanilla and mix until combined. Add milk if necessary, to thin to a spreadable consistency. See photos above to check texture.
- Frost the cookies. Use gel food coloring to color the frosting, or top with sprinkles.
- Try these with cream cheese frosting instead of buttercream! Beat 4 Tablespoons butter and 4 oz cream cheese (both room temperature) until light and fluffy. Beat in 1 ¾ cups powdered sugar, then ½ teaspoon vanilla. Add milk if needed to thin.
- This recipe makes about 12 regular sized cookies. Double it or even triple it for more cookies!
- These cookies are very tender and can be cooked a little longer, which will give them a little more structure and make them harder to squish. We like them barely done, but they are still soft when cooked a little longer. Feel free to cook them until the bottoms are a nice golden color.
- The dough is a very soft, wet cookie dough. I rarely use a cookie scoop, but I highly recommend a cookie scoop for pain free scooping.
- These are great for Christmas or any other holiday. Use gel dye to color the frosting or use festive sprinkles on top!
Add ¾ cup sour cream along with the butter and egg. The dough will be more moist and you won't be able to make them as cut out. Make them as drop cookies and they will be so soft and fluffy
Add sour cream to cookie dough for maximum softness. The fat in sour cream shortens gluten strands making the dough soft and tender.