Sour Cream Cookies
These sour cream cookies are soft, fluffy and perfect for any occasion! They are quick and easy to make in one mixing bowl. Only about 20 minutes from start to finish! Add on frosting, icing, sprinkles or eat them plain. They are exceptionally delicious!
Why You’ll Love This Recipe
- These sour cream cookies are quick and easy.
- Only 20 minutes needed.
- The sour cream adds the best flavor and texture.
- These cookies have a slight tang to them. This is similar to the tangy flavor of snickerdoodles!
- They are great with frosting, icing or by themselves.
- These cookies are mixed in one bowl.
- Great for holidays, birthdays, Christmas and more.
- The homemade buttercream frosting takes only a few minutes.
- These cookies can be made gluten free with gluten free flour. In addition, they are nut free.
- Check out these Gluten Free Sugar Cookies for another fun dessert!
Ingredients & Substitutions
These are the main ingredients and substitutions for sour cream cookies. Scroll down to the recipe card for full ingredients list and instructions.
For both the cookies and frosting, use unsalted butter. Use room temperature butter. Do not use melted butter.
Granulated sugar adds sweetness. I have not tried this recipe using a sugar alternative.
Sour cream adds such a great texture! It makes these cookies ultra soft and fluffy.
Only one egg needed. For egg free baking, check out these Eggless Chocolate Chip Cookies.
Vanilla extract adds a homemade flavor to the cookies and frosting.
Both gluten free 1 to 1 flour and all purpose flour work well. For these photos, I used King Arthur Flour gluten free flour.
Both baking soda and baking powder help leaven these cookies.
Add in a pinch of sea salt to the cookie dough if desired.
For the frosting, use powdered sugar. In addition, any type of milk works well.
Sprinkle with sprinkles if desired.
Taste & Texture
These sour cream cookies are sweet. They are similar to sugar cookies. In addition, the sour cream adds a slight tangy flavor.
These cookies are so soft and fluffy. The texture is more cake like than sugar cookies. They are light and airy.
How to Make
First, preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, add butter and sugar. Mix on high until no clumps of butter remain, about 2 minutes.
Then, add in sour cream, egg and vanilla. Mix to combine.
Add in flour, baking soda, baking powder and sea salt. Stir until cookie dough forms.
Use an ice cream scooper to scoop out balls of dough. Place at least 3 inches apart on the lined baking sheet.
Bake for 10 to 12 minutes or until edges are set. Remove cookies from oven.
Once cookies have cooled, make buttercream frosting. Add powdered sugar, butter, milk and vanilla to a clean bowl of a stand mixer.
Mix on high for 1 to 2 minutes or until smooth and creamy.
Finally, frost completely cooled sour cream cookies. Top with sprinkles!
Expert Tips & Tricks
Carefully measure all ingredients.
Use room temperature butter. I like to place my cold butter on the counter an hour before baking.
Mix butter and sugar in a stand mixer. It takes about 2 minutes to mix completly.
Dough will be sticky. Use an ice cream scooper to scoop balls of dough.
Space balls of dough at least 3 inches apart on pan.
Do not bake too long. These cookies are meant to be soft.
Allow cookies to fully cool before adding frosting.
The frosting makes just enough for this recipe. If desired, double recipe and save leftover frosting in the fridge.
This homemade buttercream is smooth, creamy and sweet. It is very quick to make.
First, add powdered sugar, room temperature butter, vanilla, and milk to a stand mixer bowl.
Mix on high until fully creamy.
Then, spread on top of sour cream cookies.
For a different flavor, use lemon extract instead of vanilla extract. This creates a lemony flavor. Use only a drop of lemon extract.
If desired, double this frosting recipe and store the leftovers in the fridge. It is great for cakes, cupcakes, brownies and cookies.
How to Serve & Store
Serve sour cream cookies once cooled and frosted.
They pair well with milk, coffee, or hot chocolate.
Top with frosting, icing and sprinkles. Or, eat them plain.
Store cookies in an airtight container for up to 4 days.
Freeze unfrosted cookies for up to 1 month. Then, thaw completely and top with freshly made frosting.
Frequently Asked Questions
Use gluten free flour to make them gluten free.
Sour cream replaces some of the baking fat. In this case, it replaces some of the butter. Sour cream makes cookies more cake like and super soft.
Freeze unfrosted cookies for up to 1 month.
No, these are not cutout cookies. They are drop cookies.
You May Also Like
- Chocolate Chip Sugar Cookies
- Edible Sugar Cookie Dough
- Sugar Cookies with Sprinkles
- Small Batch Sugar Cookies
- Gluten Free Sugar Cookies
If you make this sour cream cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Sour Cream Cookies
Sour Cream Cookies
- ¾ cup powdered sugar
- 3 tbsp unsalted butter, room temperature
- 1 tbsp milk
- ½ tsp vanilla extract
- sprinkles, to garnish
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add butter and sugar. Mix on high until no clumps of butter remain, about 2 minutes.
- Then, add in sour cream, egg and vanilla. Mix to combine.
- Add in flour, baking soda, baking powder and sea salt. Stir until dough forms.
- Use an ice cream scooper to scoop out balls of dough. Place at least 3 inches apart on lined baking sheet.
- Bake for 10 to 12 minutes or until edges are set. Remove cookies from oven.
- Once cookies have cooled, make buttercream frosting. Add powdered sugar, butter, milk and vanilla to a clean bowl of a stand mixer.
- Mix on high for 1 to 2 minutes or until smooth and creamy.
- Finally, frost completely cooled cookies. Add sprinkles if desired.
- Use room temperature butter, not melted butter.
- Sour cream makes these cookies slightly more airy and cake like than classic sugar cookies.
- Mix butter and sugar until no clumps of butter remain. This takes my stand mixer about 2 minutes.
- The dough will be slightly sticky. Therefore, use an ice cream scooper or cookie scoop.
- These cookies spread while baking. Space out balls of dough at least 3 inches.
- Do not over bake. The cookies will look barely set in the middle.
- Only frost completely cooled cookies.
- This frosting makes enough for the cookies, but feel free to double it and store leftovers in the fridge.
- Store cookies in an airtight container at room temperature for up to 4 days.
- If freezing, freeze unfrosted cookies.
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