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.

Sour Cream Cookies

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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.

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.

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!

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

Print

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

Author: Rose Scuteri

Ingredients

Cookies:

• 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)

Glaze:

• 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

Instructions

Cookies:

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 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.
   

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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