These sour cream cookies are the best sugar cookies ever! Sour cream, my secret ingredient, makes these cookies moist, soft, and cakey. The buttercream frosting makes them even better.
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Why You'll Love This Sour Cream Cookie Recipe
- The best sharable dessert. These sour cream cookies are the perfect recipe for when you need a crowd-pleasing dessert that doesn't take much effort. Every time I make these around the holidays, my friends and family can't get enough! Trust me, you won't need to worry about leftovers.
- It's an easier sugar cookie recipe. There's no chilling time required for these cookies, so they're the perfect quick dessert recipe. I especially love making them if I'm making other Christmas cookies on the same day.
- It makes the softest cookie ever. These cookies are incredibly light and fluffy with a soft texture that just melts in your mouth. They're addictive!
- You can make them ahead. These cookies freeze so well! If you're planning ahead, make these cookies and toss them in the freezer until you need a sweet treat.
For the old fashioned sour cream cookies:
- Butter- unsalted butter works best.
- Sugar- granulated sugar for the perfect touch of sweetness.
- Eggs- four large ones.
- Vanilla extract- an essential for the best flavor.
- Sour cream- the star of this recipe! It gives them that addictive soft texture.
- Baking soda and baking powder- to make the cookies even fluffier.
- Lime zest- don't worry, you can't taste a bold lime flavor, but this gives the cookies a dimensional flavor that's addictive.
- All-purpose flour- the base of these cookies.
- Salt- just a pinch.
For the frosting:
- Butter- you'll want it to be softened.
- Powdered sugar- to make the frosting melt in your mouth.
- Vanilla extract- the perfect touch of flavor.
- Milk- I used whole milk, but any works well.
- Sprinkles- I used rainbow sprinkles. Christmas sprinkles are perfect if you're making these during the holidays.
If you want to try another frosting, check out my cream cheese frosting without butter!
How To Make Sour Cream Cookies
Step 1: Cream the butter. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, beat the butter and sugar on high with an electric mixer until creamy. Add the eggs, vanilla extract, and sour cream, and beat until smooth.
Step 2: Mix dry ingredients. In a separate bowl, whisk the baking soda, baking powder, and salt until combined.
Step 3: Make the cookie dough. Add the mixed dry ingredients to the egg mixture, and then add the lime zest. Beat on low until everything is combined and you have a smooth batter.
Step 4: Bake. Scoop out the cookie dough onto the prepared baking tray. Leave space between the cookies, as they will rise and spread while baking. You will have to bake the cookies in two batches. Bake the cookies for 10-12 minutes, until the edges are golden and the centers are set. Let the cookies cool completely on a wire rack.
Step 5: Make the frosting. While the cookies are baking, beat butter with the sugar and vanilla extract in a medium mixing bowl. Slowly add the milk into the bowl and beat until you have a smooth frosting.
Step 6: Frost and serve. Spread the frosting on the cooled cookies and top with the sprinkles. Serve the cookies and enjoy!
Tips To Make The Best Recipe
- If the frosting is too thin, add more sugar. If it comes out too thick, add more milk.
- For best results, the egg and sour cream should be at room temperature before adding them to the batter.
- Don't overcrowd the baking sheet, you need there to be space between each cookie. You'll have to bake the cookies in two or three batches, depending on the size of your baking sheet.
- Make sure the cookies are completely cooled before you frost them. If they're too warm, the frosting will melt off.
How To Store Sour Cream Cookies
Room temperature: Store any leftover sour cream sugar cookies in an airtight container for up to 5 days. If you're stacking the cookies, put a sheet of parchment paper between them.
In the freezer: You can also store the cookies in the freezer. Wrap them in plastic wrap and place them in a freezer bag. You can freeze sour cream cookies this way for up to 3 months. Enjoy them frozen or let them thaw at room temperature until soft.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes! You can bake these cookies ahead of time and store them at room temperature or in the freezer, depending on how long you'll be storing them. You'll want to prepare the frosting and store it in the fridge, then frost the cookies when you're ready to enjoy them. You can always make the batter and store it covered in a bowl in the fridge for up to 2 days.
Why do you put sour cream in cookies?
Making cookies with sour cream keeps the texture of the cookies soft and smooth, with a moist crumble. Not only is the texture better, but the sweetness level is more balanced, especially with frosted sugar cookies.
How do I know the cookies are baked?
When I cook these sour cream cookies, it takes them about 10 minutes to bake. Check them a few minutes before to make sure that they don't overbake. The cookies will look set on the edges, will have fluffed up in the center, and be golden brown on the bottom.
More Cookie Recipes
- Chocolate Chip Cookies without Brown Sugar
- Pumpkin Cookies with Cream Cheese Frosting
- White Chocolate Macadamia Nut Cookies
- No Bake Christmas Cookies
- Small Batch Sugar Cookies
- Pancake Mix Cookies
- ½ cup unsalted butter
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- ⅔ cup sour cream
- ½ baking soda
- 1 teaspoon baking powder
- 1 teaspoon lime zest
- 4 cups all-purpose flour
- 1 teaspoon salt
- ½ cup butter
- 2 ½ cups powdered icing sugar
- 1 teaspoon vanilla extract
- 4 tablespoon milk
- Candy sprinkle
- In a large bowl with an electric mixer beat the butter and sugar on high until creamy.
- Add eggs, vanilla extract, and sour cream, and beat until smooth.
- In the bowl whisk baking soda, baking powder and salt. Add to the egg mixture, and then add the lime zest.
- Beet until everything is combined.
- Preheat the oven to 350°F and line baking sheets with parchment paper. Scoop out the mixture with a ladle and put it in a baking tray. Leave the space between the cookies, as they will rise during baking.
- Bake for 10-12 minutes, until edges are golden and centers are set.
- While cookies are baking make a frosting. Beat the butter with the sugar and vanilla. Add the milk and beat until smooth, adding additional sugar or milk to reach desired consistency.
- Spread the frosting on the cooled cookies.
- Top with the candy sprinkles, or pearls.
- Serve the cookies and enjoy.
Serving Size:1 cookie
Amount Per Serving: Calories: 281Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 190mgCarbohydrates: 45gFiber: 1gSugar: 28gProtein: 4g