Soft Sour Cream Sugar Cookies (Print Version)
Tender, pillowy cookies with sour cream and creamy frosting for holidays and celebrations.
# What You Need:
→ Cookies
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 as needed for consistency
→ Decoration
15 - Sprinkles or colored sugar (optional)
# Directions:
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 - Mix in the egg, followed by sour cream and vanilla extract. Beat until fully incorporated and smooth.
04 - Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to maintain tender texture.
05 - Cover bowl with plastic wrap and refrigerate dough for at least 1 hour, or overnight. Chilling prevents excessive spreading during baking.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
07 - Scoop heaping tablespoons of chilled dough and roll into balls. Arrange on prepared baking sheets 2 inches apart. Gently flatten each ball to 1/2 inch thickness.
08 - Bake for 9-11 minutes until cookies appear set and edges are lightly golden. Remove promptly to prevent overbaking.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire rack to cool completely before frosting.
10 - Beat cream cheese and butter until creamy and smooth. Gradually incorporate powdered sugar, then mix in vanilla. Add milk 1 tablespoon at a time until desired spreading consistency is achieved.
11 - Generously spread frosting over completely cooled cookies. Top with sprinkles or colored sugar if desired. Store in airtight container in refrigerator for up to 5 days.
# Insider Tips:
01 -
- The sour cream makes them impossibly tender, like little clouds that practically dissolve on your tongue
- That cream cheese frosting is rich enough that one cookie feels like a complete indulgence
- They stay soft for days, assuming you can resist eating them all in one sitting
02 -
- Chilling the dough is nonnegotiable, warm dough will spread into thin, disappointing cookies
- These are done when they look set but still soft, overbaking kills that magical texture
- Frosting goes on much easier when cookies are completely cool, warm cookies will melt your efforts
03 -
- Room temperature ingredients combine more smoothly and create a better texture
- Weighing your flour instead of measuring by volume gives you consistent results every time