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    The Life Jolie » Dessert » Sour Cream Cookies

    Sour Cream Cookies

    Published: Aug 17, 2023 by Jessy Freimann · This post may contain affiliate links · This blog generates income via ads.

    Jump to Recipe Jump to Video Print Recipe
    A pile of sour cream cookies where the one in the middle has a bite out of it exposing the cakey center of the cookie.

    Meet your new favorite cookie recipe! Sour Cream Cookies are a family favorite. With a delicious cake-like texture, you’ve got an addictive cookie that's easy to make without being overly sweet.

    A pile of sour cream cookies where the one in the middle has a bite out of it exposing the cakey center of the cookie.
    Jump to:
    • Why You'll Love This Sour Cream Cookies Recipe
    • Ingredient Information And Substitutions:
    • How To Make Sour Cream Sugar Cookies
    • Frequently Asked Questions
    • Tips For Making Sour Cream Sugar Cookies:
    • Make it a meal!
    • Sour Cream Cookies Recipe

    Why You'll Love This Sour Cream Cookies Recipe

    Once in a while, I want cream cookies that aren't overly sweet or crunchy and that (gasp!) don't include chocolate. Something simple that is equally nice with a cold glass of milk or a hot cup of coffee. And those cake-like cookies, for me, my Grandma Rosie's Sour Cream Cookies.

    This cookie recipe gives you the most pillow-y soft cookie. They are cakey cookies that aren't mushy, and they don't blow you away with the sweetness. But they still manage to satisfy your craving for something sweet.

    These cookies are perfectly delicious on their own. That's how my Dad preferred them. But they also taste great with a light glaze on top. The thin crunch of sugar accented with a bit of citrus is the cherry on top of this tasty confection and adds that little something extra to bring them over the top. But rest assured they are perfectly delicious without the glaze as well. Here's why you need to try these:

    • Not overly sweet
    • Easy cream cookies
    • Great for holidays
    • Cake like cookies
    • Delicious
    • Simple ingredients
    A side angle show of cookies on a lined cookie sheet.

    Ingredient Information And Substitutions:

    • Flour - You'll just need basic all-purpose flour for this sour cream cookies recipe.
    • Butter - You'll need softened room-temperature butter. You can substitute margarine, but the texture and flavor will be slightly different. I prefer baking with salted butter but you can totally use unsalted. I wrote an entire post about how I soften butter.
    • Leavening - The combination of baking powder and baking soda gives you the perfect fluffy rise.
    • Sugar - White granulated sugar is my sugar of choice for these.
    • Salt - I prefer kosher salt for baking.
    • Eggs - They are the perfect binder- be sure to use large eggs.
    • Sour Cream - Adding sour cream makes the cookies moist and cake like.
    • Walnuts - While I don't usually add them, optional chopped walnuts add a tasty crunch.
    • Vanilla - Make sure to use pure vanilla and not the cheap imitation stuff. You can also use almond extract for a delicious flavor substitute.
    • Glaze - The glaze is made from a combination of powdered sugar, lemon juice, and water. You can also use other types of citrus for a different flavored glaze.
    Labeled ingredients for these cookies in glass bowls.

    How To Make Sour Cream Sugar Cookies

    Step 1: Combine dry ingredients

    Whisk together flour, baking powder, baking soda and salt in a medium bowl and set aside.

    Dry ingredients in a green bowl.

    Step 2: Cream together butter and sugar.

    Run the mixer on medium for 2 minutes to cream together the granulated sugar and softened butter. Scrape down the sides a couple times and it will be light and fluffy.

    Butter and sugar being mixed in a blue stand mixer.

    Step 3: Mix in eggs, sour cream and vanilla extract.

    Mix until fully combined.

    The batter in the stand mixer bowl with the other wet ingredients mixed together.

    Step 4: Add dry ingredients.

    I add half the dry ingredients and run the mixers on medium. Scrape the sides and and then mix in the other half until it's just mixed. The batter will be thicker.

    THe thicker batter in the mixer bowl after the dry ingredients have been mixed in.

    Step 5: Scoop onto a lined pan and bake.

    Place 1 Tablespoon scoops of batter 2 inches apart on a lined baking pan and bake for 12-16 minutes until the edges are golden. Cool completely.

    Scoops of cookie batter on a lined pan about 2 inches apart from each other.

    Step 6: Make the glaze.

    Whisk together the confectioner's sugar, lemon juice and water until the glaze is pourable without being too thin. Dip the tops of the cookies into the glaze one-by-one.

    A hand dipping the top of a cookie into a bowl of glaze.

    Step 7: Glaze cookies and top with sprinkles.

    Top the cookies with wet glaze with sprinkles. Allow the glaze to dry before serving.

    Cookies lined up on a cooling rack while a hand shakes sprinkles onto the glazed cookies.

    Frequently Asked Questions

    Does sour cream make cookies soft?

    Yes, and it also gives it an excellent flavor to these sour cream sugar cookies!

    Can sour cream cookies be frozen?

    Yes, they freeze beautifully! I encourage you to freeze the sour cream cookies without the glaze.

    How long do sour cream cookies last?

    A couple of weeks covered at room temperature.

    Do I have to glaze them?

    No! Half my family likes them better without the glaze. It’s up to you!

    Can you taste sour cream in cookies?

    Nope! It bakes into the cookies and creates the perfect cakey texture.

    Can I use this recipe for cut out cookies?

    The thicker batter texture make this recipes not ideal for cut out cookies.

    How do I know when my cookies are done?

    They'll spread a bit while also rising into a pretty dome and the edges will be golden.

    A stack of sour cream sugar cookies where the top cookie has a bite out of it.

    Tips For Making Sour Cream Sugar Cookies:

    • Don't over-mix the batter. I like to mix until it's just combined.
    • The batter will be thick- don’t be alarmed by this, that’s how it’s supposed to be.
    • You don’t have to refrigerate this batter before baking.
    • Use a cookie scoop to try and get equal size cookies. Don’t worry about them being perfectly rounded, just focus on getting the same amount in each cookie for even baking.
    • Line your pan for easy clean up and cookie removal.
    • Look for that golden edge- You’ll want to bake until the edges are just starting to get golden.
    • Cool completely before glazing.
    • Adjust the glaze ingredients to your taste. You want the glaze to be pourable without being too watery so I start with less and mix until I like the texture, adding more water or confectioner's sugar as needed.
    • Add sprinkles before the glaze dries. I do this every 4 dipped cookies.
    • Leftovers and Storage: these last 4-5 days in an air-tight container on your counter. You can put a piece of bread into the container with them to help keep them moist.
    An overhead image of glazed and sprinkles cookies lined up on parchment paper.

    Make it a meal!

    A few great recipes to round out and complete this meal would be:

    • Chicken Cacciatore
    • French Onion Rice Pilaf
    • Carrot Salad

    Try These Other Awesome Cookie Recipes:

    • This Chocolate Crinkle Cookies recipe is a holiday family favorite- they're deliciously chewy, chocolate cookies that are super easy to make and a definite crowd-pleaser! These cookies are perfect on a Christmas cookie platter and are the best addition to any special occasion dessert table.
      Chocolate Crinkle Cookies
    • These classic peanut butter cookies are just like the old fashioned cookies your mom used to make; nice and chewy in the middle with just a tiny bit of crunch around the edges. This has been a family favorite recipe for generations!
      Classic Peanut Butter Cookies
    • These Peanut Butter No Bake Cookies have just the right amount of crunch while also being chewy- they're a hit with both kids and adults without all the hassle of having to bake them!
      Peanut Butter No Bake Cookies
    • Whether you call these authentic Italian cookies Neapolitan Cookies, Tricolor Cookies or Rainbow Cookies, they are so delicious and are a gorgeous addition to any cookie platter! These are perfect for Christmas or any other holidays and special occasions. The almond paste and chocolate add such fantastic flavors along with the fruitiness of the raspberry and apricot preserves.
      Italian Rainbow Cookies
    An overhead image of a platter of sour cream cookies with lemons and a light blue towel next to it.

    Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!

    A pile of sour cream cookies where the one in the middle has a bite out of it exposing the cakey center of the cookie.

    Sour Cream Cookies Recipe

    Jessy Freimann
    Meet your new favorite cookie recipe! Sour Cream Cookies are a family favorite. With a delicious cake-like texture, you’ve got an addictive cookie that's easy to make without being overly sweet.
    4.92 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 16 minutes mins
    Total Time 26 minutes mins
    Course Dessert
    Cuisine American
    Servings 4 dozen cookies
    Calories 1589 kcal

    Equipment

    • mixing bowl
    • Hand mixer
    • stand mixer
    • Measuring cups and spoons
    • Spatula
    • sheet pan
    • Cooling rack
    • cookie scoop

    Ingredients
      

    Cookies:

    • 4 cups white flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 pinch kosher salt
    • 2 sticks salted butter, softened to room temperature (1 cup) the original recipe calls for margarine
    • 1 ½ cups granulated sugar
    • 2 large eggs
    • 1 cup sour cream
    • 1 teaspoon vanilla extract
    • 1 ½ cups chopped walnuts (optional, I've never actually had these cookies with nuts in all my years eating them)

    Glaze:

    • 1 ½ cups confectioner's sugar
    • 1 Tablespoon lemon juice you could always sub lemon extract but maybe start with less and taste it before you add more
    • 1-2 Tablespoons water
    • Sprinkles, optional

    Instructions
     

    Cookies:

    • Preheat oven to 325 degrees and line sheet pans with parchment or silicone baking mats.
    • Combine flour, baking soda, baking powder and salt. Set aside.
    • In a large mixing bowl, beat together butter an granulated sugar.
    • Beat in eggs, sour cream and vanilla until well combined.
    • Add dry ingredients and beat until just combined. Fold in walnuts if using. The batter will be thick.
    • Drop Tablespoons (1 ½ inch balls) of batter onto lined pans, about 2 inches apart. 
    • Bake 12-15 minutes, until the edges are just beginning to turn golden. Cool.
    • Once they've cooled, you can glaze and serve. If you're planning on freezing these, you'll want to freeze them after baking but without the glaze.

    Glaze:

    • Mix all ingredients until well combined well. 
    • Dip the cookies into the glaze. Top with some sprinkles if you want a pop of color. 
    • Set aside for a few minutes until the glaze has dried. Serve immediately or store in an airtight container on your counter.

    Video

    Notes

    • Don't over-mix the batter. I like to mix until it's just combined.
    • The batter will be thick- don’t be alarmed by this, that’s how it’s supposed to be.
    • You don’t have to refrigerate this batter before baking.
    • Use a cookie scoop to try and get equal size cookies. Don’t worry about them being perfectly rounded, just focus on getting the same amount in each cookie for even baking.
    • Line your pan for easy clean up and cookie removal.
    • Look for that golden edge- You’ll want to bake until the edges are just starting to get golden.
    • Cool completely before glazing.
    • Adjust the glaze ingredients to your taste. You want the glaze to be pourable without being too watery so I start with less and mix until I like the texture, adding more water or confectioner's sugar as needed.
    • Add sprinkles before the glaze dries. I do this every 4 dipped cookies.
    • Leftovers and Storage: these last 4-5 days in an air-tight container on your counter. You can put a piece of bread into the container with them to help keep them moist.

    Nutrition

    Serving: 3cookiesCalories: 1589kcalCarbohydrates: 226gProtein: 25gFat: 89gSaturated Fat: 39gPolyunsaturated Fat: 24gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 248mgSodium: 757mgPotassium: 454mgFiber: 6gSugar: 79gVitamin A: 1914IUVitamin C: 3mgCalcium: 178mgIron: 8mg
    Tried this recipe?Let us know how it was!

    If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions! And if you make it please tag me on Instagram with @thelifejolie so I can share it <3

    You can find a full index of my recipes here.

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    Comments

    1. Monika Celly says

      March 21, 2016 at 6:32 pm

      Those look yummy. I also dont use any margarine for my baking.
      Reply
      • Jessy says

        March 21, 2016 at 10:23 pm

        Thank you- believe the recipe was from back when everyone thought margarine was really good for you.
        Reply
    2. Scott says

      March 21, 2016 at 7:18 pm

      I just showed this to my daughter, who loves sour cream. We'll be making these this weekend!
      Reply
      • Jessy says

        March 21, 2016 at 10:20 pm

        I hope you enjoy them :)
        Reply
    3. Chasing Joy says

      March 22, 2016 at 6:19 pm

      These sound really good and easy to make. I'm going to pin this post so I can have the recipe for later.
      Reply
      • Jessy says

        March 23, 2016 at 4:57 pm

        Thank you- I hope you enjoy them :)
        Reply
    4. Erin - Suburban Simplicity says

      March 25, 2016 at 10:21 pm

      They look delish! Just pinned! I like something other than chocolate sometimes, too :) You should definitely come link these up at Welcome Home Wednesdays. Party is still open! www.suburbansimplicity.com
      Reply
      • Jessy says

        March 26, 2016 at 10:32 am

        Thank you- I'll head over and check it out! :)
        Reply
    5. Karen says

      March 29, 2016 at 1:13 pm

      They look so moist. Thanks so much for sharing this with the Let’s Get Real party.
      Reply
      • Jessy says

        March 30, 2016 at 1:14 pm

        Thank you- they are pretty moist in the best way!
        Reply
    6. Sheila says

      April 03, 2016 at 10:56 am

      Years ago, I stumbled across a recipe for Sour Cream Lemon cookies. It was perfect. I always made them for me and my friends, and they were irresistible!! But, after a couple moves, I lost the recipe. It been 10 years since I made the cookies, but have decided to start making them again, hence, how I ended up on this recipe here. The picture you have of the cookies looks identical(minus the sprinkles) to the ones I used to make. All the other recipes I've seen look flat, but I remember vividly how these cookies looked when I made them, fluffy, pillowy, crumbly inside but firm outside, soft but not mushy. However, as I mentioned above, the ones I made had lemon & lemon zest added to the cookie dough. Lightly sprinkled with cinnamon/sugar prior to baking. Delish! I'm definitely going to try your recipe but add lemon zest to the dough. Thanks!
      Reply
      • Jessy says

        April 03, 2016 at 9:51 pm

        I'm so glad that this can take the place of it- I bet these would be fantastic with the addition of lemon zest and a sprinkle of cinnamon and sugar! It's funny for years, we thought we had lost the glaze recipes, but my Grandma's sister was gracious enough to give it to us again. I'd love to hear how these turn out for you :)
        Reply
    7. Lauren says

      November 15, 2019 at 3:42 pm

      Approximately how many cookies does this recipe make?
      Reply
      • Jessy Freimann says

        November 23, 2019 at 7:12 pm

        Hi! It makes around 5 dozen.
        Reply
    8. Jo says

      December 20, 2019 at 10:51 pm

      Made these today and they are sooo good. Opted for almond extract instead of vanilla and lemon but will make again and try lemon next time.
      Reply
      • Jessy Freimann says

        December 26, 2019 at 3:23 pm

        So glad you loved them! Almond extract sounds like a fantastic substitution, I need to give that a try :)
        Reply
    9. Lisa says

      March 29, 2020 at 4:19 pm

      I ran out of parchment paper. Should I just grease pan
      Reply
      • Jessy Freimann says

        March 29, 2020 at 8:17 pm

        Yes! You can totally grease the pan or use a silicone liner. Enjoy, they're my fav!
        Reply
    10. Susan Conte says

      May 29, 2020 at 8:56 pm

      Excellent! I changed the lemon to anise extract. They are exactly like my Mother and Grandmother made.
      Reply
      • Jessy Freimann says

        May 31, 2020 at 3:32 pm

        Yum! Susan, that sounds like a delicious swap! So glad you loved them!
        Reply
    11. Jennifer Duffy says

      December 12, 2020 at 4:02 pm

      Love these! Ry and I made these together, and they turned out great!
      Reply
      • Jessy Freimann says

        December 13, 2020 at 9:10 pm

        <3<3<3
        Reply
    12. Bridget says

      December 22, 2020 at 7:04 pm

      Can a stamper be used with these cookies?
      Reply
      • Jessy Freimann says

        December 23, 2020 at 9:58 am

        I've never tried it. I'm not sure they'd be a good candidate as the dough is on the softer side (they have a more cakey consistancy) but if you try, please let me know how it goes.
        Reply
    13. Ashley says

      January 24, 2021 at 5:20 pm

      These taste just like the ones my gramma used to make! I had no sour cream so used some plain lactose free Greek yogurt, couldn’t tell the difference!
      Reply
      • Jessy Freimann says

        January 25, 2021 at 10:21 am

        Best compliment EVER! And thanks for sharing this switch, I'm so glad it worked out for you!
        Reply
        • Melissa Hale says

          June 08, 2023 at 12:11 am

          Hi, I was wondering if anyone made these with almond flour, greek yogurt and granulated sugar substitute? Would love to do these traditionally, for my very Italian in laws and another batch gluten and sugar free
          Reply
          • Jessy Freimann says

            June 21, 2023 at 2:06 pm

            I have not- I'd probably suggest a 1-to-1 GF flour instead of almond flour and a full fat greek yogurt.
            Reply
    14. Maria says

      November 25, 2022 at 10:34 am

      These cookies are very delicious! Made these today!
      Reply

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