Sour Cream Cookies
Try your new favorite drop sugar cookie, Sour Cream Cookies. They are the softest and fluffiest cookie you will ever have.
Ingredients
For the Cookies:
- ¼ cup butter unsalted
- ¾ cup sugar
- 1 egg large
- 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.
Instructions
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.
Video
Notes
- 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!
Nutrition
Serving: 1cookieCalories: 245kcalCarbohydrates: 40gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 194mgPotassium: 42mgFiber: 0.4gSugar: 27gVitamin A: 264IUVitamin C: 0.1mgCalcium: 29mgIron: 1mg
Tried this recipe?Let us know how it was in the comments below
Tag us on Instagram!We love seeing people make our recipes. Mention @simplyscrumptiouseats_
