Soft Sour Cream Sugar Cookies

The first time I made these cookies, I was skeptical about adding sour cream to cookie dough. Something about dairy in that form felt wrong for a sweet treat. But one bite into that first warm, pillowy cookie and I understood what all the fuss was about. The texture was unlike any sugar cookie I'd ever made.

Last Christmas, I made three batches back to back because my family kept eating them before I could even frost them. My niece stood by the cooling rack, snagging them warm and bare, claiming the frosting would only hide perfection. I had to hide the last dozen just to ensure there would be frosted ones for the holiday platter.

Ingredients

• All-purpose flour: The structure builder here, but dont pack it down or measure directly over the bowl
• Baking soda and baking powder: Both work together for that perfect lift without making the cookies cakey
• Salt: Just enough to make the sweetness sing without being salty
• Unsalted butter: Softened to room temperature, not melted, for the best creaming action
• Granulated sugar: Creates that crisp edge while keeping centers soft
• Egg: Room temperature eggs incorporate better and help bind everything
• Full fat sour cream: The secret ingredient that makes these impossibly tender and moist
• Vanilla extract: Pure extract makes a difference you can taste
• Cream cheese: Use the block kind, not whipped tub cheese, for frosting that holds its shape
• Powdered sugar: Sift it first or youll never get the lumps out
• Milk: Just enough to make the frosting spreadable, not runny

Instructions

Mix your dry ingredients:

Whisk the flour, baking soda, baking powder, and salt in a medium bowl until everything is evenly distributed

Cream butter and sugar:

Beat the softened butter and granulated sugar for 2 to 3 minutes until it looks pale and fluffy

Add wet ingredients:

Mix in the egg, sour cream, and vanilla until fully combined and the mixture looks smooth

Combine everything:

Gradually stir in the dry ingredients just until you no longer see flour streaks

Chill the dough:

Cover and refrigerate for at least one hour or the cookies will spread too thin

Prep for baking:

Heat your oven to 350°F and line baking sheets with parchment paper

Shape the cookies:

Roll tablespoons of dough into balls and flatten them to half an inch thick on the sheets

Bake until just set:

Bake for 9 to 11 minutes until the edges barely start to turn golden

Cool completely:

Let them sit on the baking sheet for 5 minutes before moving them to a wire rack

Make the frosting:

Beat cream cheese and butter until smooth, then gradually mix in powdered sugar and vanilla

Add milk as needed:

Thin the frosting with milk one tablespoon at a time until it spreads easily

Frost and decorate:

Once cookies are completely cool, spread the frosting generously and add sprinkles if you like

Save

These cookies have become my go to for every bake sale and birthday party. Theres something about that first bite, the way the slight tang from sour cream balances the sweet creamy frosting, that makes people pause and ask what the secret ingredient is.

Making Them Ahead

Ive learned that the dough actually benefits from a longer rest in the refrigerator. Sometimes I make it the night before and let the flavors deepen. The cookies also freeze beautifully unfrosted, which means I can pull out dough or baked cookies whenever the mood strikes.

Getting The Right Frosting Consistency

The frosting consistency can make or break these cookies. Too thin and it slides off, too thick and it tears the cookie surface. I start with less milk and add more drop by drop until it feels like soft butter when I spread it.

Customizing Your Cookies

While the classic vanilla version is perfect, I sometimes add almond extract to both the dough and frosting. A half teaspoon in each creates that bakery flavor everyone loves. You can also tint the frosting with food coloring for holidays or events.

• Add citrus zest to the dough for a bright twist
• Swap sprinkles for crushed candy canes in winter
• Try chocolate frosting instead of cream cheese sometimes

Save

Every time I pull a batch of these from the oven, Im reminded that sometimes the most unexpected ingredients create the most beloved recipes. Happy baking.

Recipe FAQs

→ Why is chilling the dough necessary?

Chilling the dough for at least one hour helps firm up the butter, preventing the cookies from spreading too much while baking. This ensures thick, soft cookies with a tender texture rather than thin, crispy ones.

→ Can I use low-fat sour cream?

Full-fat sour cream is recommended for the best texture and moisture. Low-fat versions may result in slightly less tender cookies, though they will still work if that's what you have available.

→ How do I know when the cookies are done baking?

The cookies are done when they look set and the edges are just barely golden. They should still appear slightly soft in the center—overbaking will result in crispy rather than soft cookies.

→ Can I make these ahead of time?

Yes! The dough can be refrigerated overnight or frozen for up to 2 months before baking. Once baked and frosted, store in an airtight container in the refrigerator for up to 5 days.

→ What's the best way to frost these cookies?

Wait until cookies are completely cool before frosting to prevent melting. The frosting should be spreadable but not too thin—add milk one tablespoon at a time until you reach the desired consistency.

→ Can I freeze unfrosted cookies?

Absolutely! Freeze the unfrosted baked cookies in an airtight container or freezer bag for up to 2 months. Thaw at room temperature, then frost when ready to serve.