Sour Cream Cookies

Meet your new favorite cookie recipe! This Sour Cream Cookies recipe is a family favorite. With a delicious cake-like texture, you’ve got an addictive cookie that isn’t overly sweet.

A close up shot of sour cream cookies with a bite out of one exposing the cakey-interior

Sour Cream Cookies

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Looking for some other cookie recipes?

Once in a while I want a cookie that isn’t overly sweet or crunchy, that (gasp!) doesn’t include chocolate. Something simple that is equally nice with a cold glass of milk or a hot cup of coffee. And that cookie, for me, is one of my Grandma Rosie’s Sour Cream Cookies.

This sour cream sugar cookies recipe gives you the most pillow-y soft cookie. They have a delicious, almost cake-like texture without being mushy and they don’t blow you away with the sweetness. But they still manage to satisfy your craving for something sweet.

I have such happy memories of being in Grandma’s kitchen and being given a cup of milk and one of these cookies. And sometimes when my parents weren’t looking, she’d slip me another and wink at me conspiratorially, while putting her finger up to her mouth and saying “shhhhh.”

These cookies are perfectly delicious on their own. That’s how my Dad prefers 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.

sour cream cookies recipe on a baking pan

Tips for making sour cream sugar cookies:

  • 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 dough before baking.
  • I 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.
  • You’ll want to bake until the edges are just starting to get golden.
  • I’ve never made these with nuts, but the option is available in the original recipe, so I figured I’d include it.

An overhead image of a plate of sour cream sugar cookies

Frequently asked questions about making sour cream cookies

  • Does sour cream make cookies soft? Yes, and it also gives it an excellent flavor!
  • Can sour cream cookies be frozen? Yes, they freeze beautifully! I encourage you to freeze them without the glaze.
  • How long do sour cream cookies last? A couple weeks covered at room temperature.
  • Do I have to glaze them? No! I like them even better without the glaze. It’s up to you!

soft cookies stacked on top of each other

Make it a meal!

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

Helpful tools:

  1. Sheet pan
  2. Silpat
  3. Mixing bowl
  4. Spatula
  5. Stand mixer or Hand mixer
  6. Measuring cups
  7. Measuring spoons

A close up of a plate of sour cream sugar cookie recipe

5 from 4 votes
Meet your new favorite cookie recipe! This Sour Cream Cookies recipe is a family favorite. With a delicious cake-like texture, you’ve got an addictive cookie that isn’t overly sweet.
Sour Cream Cookies
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins

Meet your new favorite cookie recipe! This Sour Cream Cookies recipe is a family favorite. With a delicious cake-like texture, you’ve got an addictive cookie that isn’t overly sweet.

Course: Dessert
Cuisine: American
Keyword: sour cream cookies
Servings: 5 dozen cookies
Author: Rose Scuteri
  • 4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 pinch salt
  • 2 sticks butter, softened to room temperature (1 cup) The original recipe calls for margarine, but that's just not how I roll
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups chopped walnuts (optional, I've never actually had these cookies with nuts in all my years eating them)
  • 1 1/2 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
  1. Preheat oven to 325 degrees and line sheet pans with parchment or silicone baking mats.

  2. Combine flour, baking soda, baking powder and salt. Set aside.

  3. In a large mixing bowl, beat together butter an granulated sugar.

  4. Beat in eggs, sour cream and vanilla until well combined.

  5. Add dry ingredients and beat until just combined. Fold in walnuts if using. The batter will be thick.

  6. Drop Tablespoons (1 1/2 inch balls) of batter onto lined pans, about 2 inches apart. 

  7. Bake 12-15 minutes, until the edges are just beginning to turn golden. Cool.

  8. 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.

  1. Mix all ingredients until well combined well. 

  2. Dip the cookies into the glaze. Top with some sprinkles if you want a pop of color. 

  3. Set aside for a few minutes until the glaze has dried. Serve immediately or store in an airtight container on your counter.

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

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  • Reply
    Monika Celly
    March 21, 2016 at 6:32 pm Those look yummy. I also dont use any margarine for my baking.
    • Reply
      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
    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
      March 21, 2016 at 10:20 pm I hope you enjoy them :)
  • Reply
    Chasing Joy
    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
      March 23, 2016 at 4:57 pm Thank you- I hope you enjoy them :)
  • Reply
    Erin - Suburban Simplicity
    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!
    • Reply
      March 26, 2016 at 10:32 am Thank you- I'll head over and check it out! :)
  • Reply
    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
      March 30, 2016 at 1:14 pm Thank you- they are pretty moist in the best way!
  • Reply
    April 3, 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
      April 3, 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
    November 15, 2019 at 3:42 pm Approximately how many cookies does this recipe make?
  • Reply
    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
      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
    March 29, 2020 at 4:19 pm I ran out of parchment paper. Should I just grease pan
    • Reply
      Jessy Freimann
      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
    Susan Conte
    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
      May 31, 2020 at 3:32 pm Yum! Susan, that sounds like a delicious swap! So glad you loved them!
  • Reply
    Jennifer Duffy
    December 12, 2020 at 4:02 pm Love these! Ry and I made these together, and they turned out great!
  • Reply
    December 22, 2020 at 7:04 pm Can a stamper be used with these cookies?
    • Reply
      Jessy Freimann
      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
    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
      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!

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