Thanks so much for joining me today! I’m so excited to share this sweet and simple classic—Sour Cream Sugar Cookies. If you’re looking for a sugar cookie that’s tender, buttery, and just the right amount of soft, you’re in the right place.
These cookies are a nostalgic favorite in so many homes (including mine!), and what sets them apart is the addition of sour cream—it gives them a soft, cake-like texture and a subtle tang that balances the sweetness beautifully. Whether you’re baking for the holidays, birthdays, or just because, these cookies are fun to make, easy to decorate, and loved by kids and adults alike.
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Why You’ll Love These Sour Cream Sugar Cookies
- 💛 Soft, fluffy texture with just the right chew
- 🎨 Great for decorating with frosting, sprinkles, or royal icing
- 🧁 Mild sweetness that pairs beautifully with bold frosting flavors
- 🕒 Make-ahead friendly – chill the dough and bake when ready
- ✨ A true old-fashioned favorite, passed down for generations
What Do They Taste Like?
These cookies are soft and thick, with a subtle tang from the sour cream and a rich, buttery base. They’re not too sweet on their own—making them perfect for frosting and sprinkles. A hint of vanilla brings warmth, and a touch of nutmeg (optional but recommended!) gives them that cozy, classic bakery taste.
🛒 Ingredients (Makes 24–36 Cookies)
- 3 cups all-purpose flour
- 1 cup butter, softened
- 1 cup sugar
- ½ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg (optional but lovely!)
⏱️ Time Breakdown
- Active Prep Time: 30 minutes
- Chill Time: 1 hour (optional, but recommended)
- Bake Time: 7–10 minutes per batch
- Total Time: About 2 hours
👩🍳 How to Make Sour Cream Sugar Cookies
1. Preheat the Oven
Set your oven to 375°F. Line baking sheets with parchment paper or lightly grease them.
2. Cream Butter and Sugar
In a large mixing bowl, beat butter and sugar with an electric mixer until light and fluffy (about 2–3 minutes). Add the eggs and vanilla extract, and mix until smooth.
3. Combine Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
- Nutmeg (if using)
4. Mix the Dough
Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Mix until everything is well combined. The dough will be soft and slightly sticky.
5. Chill the Dough (Optional but helpful!)
Flatten the dough into a disc, wrap it in plastic wrap, and chill for 1 hour. This helps the dough firm up, making it easier to roll and shape—and keeps the cookies from spreading too much.
6. Roll and Cut
On a lightly floured surface, roll out the dough to about ¼ inch thickness. Cut into your favorite shapes using cookie cutters.
Transfer to prepared baking sheets, spacing about 1 inch apart.
7. Bake
Bake at 375°F:
- 7 minutes for soft, pillowy cookies
- 10 minutes for crisper edges
Look for light golden edges, and remove before they brown too much.
8. Cool and Decorate
Let cookies cool on the pan for 2–3 minutes, then transfer to a wire rack to cool completely.
Frost, glaze, or decorate with sprinkles once cool—or enjoy them plain with a cup of tea. ☕✨
💡 Tips for Perfect Sugar Cookies
- Don’t skip the chill time if you want clean-cut shapes and thick cookies.
- Use room temp butter and eggs for a smooth, creamy dough.
- Keep your rolling surface lightly floured to prevent sticking.
- Add a drop of almond extract for a flavor twist.
- Double the batch—they freeze beautifully!
Make-Ahead & Storage
- Make the dough ahead and refrigerate for up to 2 days.
- Freeze unbaked dough (wrapped tightly) for up to 3 months. Thaw in the fridge overnight before rolling out.
- Store baked cookies in an airtight container for up to 4 days at room temperature.
- Frosted cookies can also be stored, but separate layers with parchment to prevent smudging.
FAQs
Can I freeze these cookies?
Yes! You can freeze the raw dough or baked cookies (unfrosted) for up to 3 months. Just thaw and decorate when ready.
Do I need to use sour cream?
Sour cream is what gives these cookies their tender texture and subtle tang. You could substitute full-fat Greek yogurt in a pinch, but sour cream is best!
Can I use this dough for drop cookies instead?
You can! Scoop the dough onto a baking sheet (no rolling needed), and bake as directed for a more rustic look.
In Conclusion
These Sour Cream Sugar Cookies are the kind of recipe you’ll come back to again and again. Whether you keep them soft and simple or turn them into festive works of art, they’re always a hit. Soft, buttery, and just sweet enough—this is a cookie that feels like home.
🎨 Ready to decorate? Try pairing them with:
- Easy Vanilla Buttercream Frosting
- Classic Sugar Cookie Glaze
- Royal Icing with Meringue Powder
🍪 Show Me Your Cookies!
Made this recipe? I’d love to see your sugar cookie masterpieces! Tag me on Pinterest, drop a review below, and tell me your favorite way to decorate them—frosting? Sprinkles? Glitter sugar? Let’s bake and share the joy!
Nutritional Info (Approximate Per Cookie – Based on 30 cookies)
Calories: ~130
Fat: 7g
Carbohydrates: 16g
Sugar: 8g
Protein: 2g
Sodium: ~80mg
