These Sour Cream Sugar Cookies are soft and fluffy with just the right amount of sweetness — they’re perfect with or without frosting and make a great freezer-friendly holiday cookie! Includes step by step recipe video
I have never liked sugar cookies.
Maybe it’s because my mom was never a fan of sugar cookies, and never baked sugar cookies, and we never had sugar cookies growing up.
Maybe it’s because the dough can be finnicky and trying to cut it into those cute snowflake and Christmas tree shapes without leaving half of the dough behind in the cookie cutter gives me anxiety.
Maybe it’s because there are no chocolate chips. (Although they do have frosting — I’ll give them that).
Whatever the case, they’re just not something we have often ever.
But the holidays come and I start to flip through family cookbooks and think back to Christmas gatherings at Grandma and Grandpa’s. And as I came across this one in my cookbook my one Grandma had made for me when I was married, I knew I had to share it.
These Sour Cream Cookies are not the difficult, finnicky cookies that require hours of rolling, cutting, baking, and decorating.
They are a soft sugar cookie made with sour cream, and they have a fluffy, delicate texture that I find much more appealing. Please note that these are not cutout cookies — you can chill or freeze the dough all you want and you still will not get shapes from these cookies.
The flavor is mild and slightly sweet, so they are made to be frosted. If you feel the need to add some lemon zest or extra vanilla, go for it.
Yes, they are cakey. This is just the way the recipe is.
If your Grandma writes recipes the way my Grandma wrote recipes, you know that they’re a little…. well, open to interpretation. And since I’ve never made these with Grandma, I’m just going to say that these are my best guess at what her recipe actually means.
You may or may not get exact measurements.
You may or may not get mixing or baking instructions (in this case, there were none).
These turned out so soft and luscious and perfectly sweet, that I decided to share the recipe my way. And to my family who may come here and realize I’ve made some crucial misinterpretation — feel free to chime in and translate for me!
A simple colored frosting and maybe a few sprinkles is really all they need to make them extra special for Christmas, though they are easy enough to make for any occasion…. Or no occasion. Sometimes you just need a cookie!
More sour cream cookies:
These have been so popular that I’ve added two more versions to the family!
Grandma’s Sour Cream Sugar Cookies
written by Ashley Fehr
Ingredients
- 1/2 cup unsalted butter
- 2 cups granulated sugar (400g)
- 4 eggs
- 1 teaspoon vanilla
- 2/3 cup sour cream
- 1/2 teaspoon baking soda
- 3 teaspoons baking powder
- 4 cups all purpose flour, fluffed and levelled (500g)
Frosting
- 1/2 cup butter
- 2 1/2 cups powdered icing sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
Instructions
- In a large bowl with an electric mixer, beat butter and sugar on high until creamy.
- Add eggs, vanilla, and sour cream and beat until smooth.
- Add baking soda, baking powder and flour and beat on low until combined — dough will be soft, almost like cake batter. THIS IS FINE.
- Preheat oven to 350 degrees F and line baking sheets with parchment paper. Drop by heaping tablespoonfuls onto baking sheets 2-3 inches apart and bake for 10-12 minutes, until edges are golden and centers are set.
- FrostingWith an electric mixer, beat butter until smooth. Add sugar, vanilla and milk and beat until smooth, adding additional sugar or milk to reach desired consistency (you don’t want it too thin!).
- Color if desired and spread on cooled cookies.
Nutrition Information
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Lisa D says
Just made these today and they are amazing! Light, fluffy and not too fussy in terms of directions. I made the full recipe and will freeze half. Thank you for this recipe! I have made these before with another recipe and I remember letting the dough sit for what felt like forever. These can be whipped up in no time!
Ashley Fehr says
Thanks Lisa! I’m so glad you liked them!
eleanor says
When i print this out, the picture is not in color. Why is that. Thank you.
Ashley Fehr says
In a printer friendly version all pictures are in black and white to save on ink
Kayla says
BEST COOKIES EVER!!!
Ashley Fehr says
Thanks Kayla!
Grandma D. says
Just made this cookie recipe this morning with a few tweaks and they were still AWESOME! I highly recommend this easy recipe for delicious and easy cookies! First of all, I normally use pasteurized eggs when baking with the grandchildren, but I was out of them at home. So I substituted “flax eggs” instead. I always add flax to my sweet treats because I have a grandchild that requires a high fiber diet so the “flax eggs” served a dual purpose. I also used about 7/8 of a cup of sugar in my halved recipe. (I’m always trying to cut down on processed sugar in recipes for the grandchildren as well.) The baked cookies were plenty sweet and I may try a little less sugar the next time I make them. I did not frost them. Once they were on the cookie sheet and prior to baking, , I lightly dusted some with colored sugar and the rest with sprinkles. They were a hit! The grandchildren, parents, and my husband loved them. I would describe the flavor and texture more like Scandinavian Kringla. They are so quick to make and yummy, too. I will probably make this recipe from now on instead of traditional Kringla which is so putzy. I have already added this recipe to my 3 ring binder cookbook. Thank you Kayla!
Ashley Fehr says
I’m so glad you liked them!
Marilyn says
Part of the problem if people are having issues might be due to stale baking powder and/or stale baking soda. If that can of baking powder or box of baking soda have been around for a few months, test it. For baking soda, just put a bit, maybe 1/4-1/2 tsp. in about 1/2 cup of hot water. If it fizzes, it’s still good. Do the same with baking soda, but add a tablespoon of vinegar (white or cider, it doesn’t matter) into the hot water. Again, if it fizzes well, it’s still fresh. And always fluff four and loosely spoon into measuring cups. Also bake a test cookie. Oven temperatures can vary. Inside humidity can also affect the moisture level in dough. If indoor humidity is higher, the flour will absorb more moisture. If the test cookie is too dry, add a bit more sour cream. If too moist, add more flour, a tablespoon at a time. Bake another test cookie.
Marilyn says
Correct that to just put baking powder into hot water.
Ashley Fehr says
Thanks for sharing Marilyn 🙂
Maggie says
What is powdered icing ? Can I just use regular frosting to
Ashley Fehr says
Powdered icing sugar. Powdered sugar. Icing sugar. Confectioner’s sugar.
Stephanie L says
I’ve read a ton the reviews and I’m not sure how so many people are having issues with the recipe? It’s very straight forward but I would suggest to those of you that had a hard time with the batter consistency or cookies that rose or didn’t rise properly, double check your measurements for the baking soda AND baking powder. Most cookies require the former and not the latter which is the only thing I can think of that might be throwing off consistency issues.
On the other side of the coin – O M G! These cookies are amazing! I’ve been experimenting with the recipe and trying different extractions and flavors for both the cookie base and the frosting.
This is an amazing recipe and I absolutely LOVE that it’s not just a soft-bake cookie but that it’s the proper amount of sweetness to allow for a frosting without being overkill. THANK YOU FOR THE ADDITION TO MY COOKIE ADVENTURES!
Ashley Fehr says
Thank you so much Stephanie! I’m so happy you’re enjoying them!
Alexis says
I did something terribly wrong- I can’t figure it out-
They were so rubbery- like they actually bounced off the countertop.
Haha I guess i am not a baker – I followed directions super closely- but I think maybe it was too much flour !! So bummed !
Ashley Fehr says
Hi Alexis! I’m sorry to hear that! Measuring flour correctly is important, and can cause dry cookies. It’s important to fluff the flour before scooping and not to pack it into the cup. If it is packed into the cup, it will be too much flour. Using a scale to measure flour is always a safe bet.
Maxine says
Hi. I’d love a copy if your cut-out cookie recipe if you are still willing to share. Thank you so much.
Merry Christmas!
Patrick says
Yes I have and they are great! I just read Greek yogurt. Try a two ingredient pizza, bagel dough.
1 cup + full fat Greek yogurt
2 cups self rising flour
Mix well. I always end up adding a little more yogurt to get the consistency. I always double the batch for two 12 to 15 inch pizzas. Thin crust, prep pan with corn meal. I work the dough to fit the pan fold back 1/2 way and did pan. Fold back other side and dust again. Preheat oven on broil highest setting, then switch to bake, highest setting and bake away with your favorite toppings. Its so simple and pretty good. High in protien also. Sorry I got off track!!