Get the Recipe: Sour Cream Cookies
These sour cream cookies are so soft and fluffy! They are similar to sugar cookies, but slightly more cake like and airy. These cookies are the perfect vessel for icing, frosting and sprinkles!
Ingredients
Sour Cream Cookies
- ⅓ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 egg
- 1 tsp vanilla extract
- 1 ¾ cups flour, all purpose or gluten free flour
- ½ tsp baking soda
- ½ tsp baking powder
- pinch sea salt, optional
Buttercream Frosting
- ¾ cup powdered sugar
- 3 tbsp unsalted butter, room temperature
- 1 tbsp milk
- ½ tsp vanilla extract
- sprinkles, to garnish
Instructions
- 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.
Notes
- 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.
Calories: 234kcal, Carbohydrates: 37g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.001g, Cholesterol: 13mg, Sodium: 72mg, Potassium: 99mg, Fiber: 1g, Sugar: 21g, Vitamin A: 72IU, Vitamin C: 0.1mg, Calcium: 30mg, Iron: 1mg