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
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
Want to save this recipe?
Create an account easily save your favorite content, so you never forget a recipe again.
Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!
Tag @thereciperebel
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.
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!!
Maria says
Thank you for sharing this recipe. My husband requested me to make Sour Cream Cookies which is foreign to me (yup, am an immigrant) and obviously, I found your recipe and made some. To my delight, they turned out really delicious. I love them. Hubby was even more delighted…he said these cookies just brought him back to his Gram’s kitchen during holidays. ❤️👍👍
Ashley Fehr says
That makes me so happy Maria! I’m glad they turned out well!
Jennifer says
I tried these tonight. Not sure if I did something wrong. The dough was sticky, little thick. They didn’t spread in the oven. So they are just like the cookie scoop I used. Still taste ok, but won’t be able to frost them. Did I do something wrong?
Ashley Fehr says
The dough is sticky, it will be the consistency of cake batter. It sounds like too much flour was added — I would make sure that your flour is fluffed and scooped into the measuring cup so that not too much is added. I hope that helps!
Kels says
Mine was really sticky too, and I weighed the flour.
Ashley Fehr says
Yes, as I said before, the dough is sticky like cake batter. They should still bake up fine!
Sharon says
Can you elaborate on what it means by fluff the flour. Is this sifting? And if it is sifting, do you measure the unsifted amount then sift or sift and the measure the sifted flour?
Ashley Fehr says
It just means that you should use a spoon or scoop to fluff the flour before you spoon it into your measuring cup. If you have a scale, you can also weigh each cup of flour — 130 grams is about right and will prevent any cookies or baking turning out too dry
Thomas says
I am 50years old. My sister has made these for a Christmas present for me my entire life. The. Best. part of my Christmas… ?
Ashley Fehr says
That means the world to me Thomas! I’m so glad you liked them!
Laura Maloney says
I wanted these to turn out so badly to share with my family. I have fond memories of them as a child. However, my cookies turned out flat. No thick puffiness to them. I tried several batches at different times and rack height but no luck. I had cake batter consistency dough and fluffed my flour. Not sure where I went wrong.
Ashley Fehr says
I’m sorry to hear that Laura! I would try weighing the flour next time if possible just to be sure it’s the right amount. If in doubt, you can always bake a test cookie, and if it is too flat for your liking you can mix in a bit more flour.
Joanne says
These cookies have a great taste. The icing is the best I’ve made but my cookies are wanting to stick together. Is there something I can do to fix that?
Ashley Fehr says
They are hard to stack! I usually use layers of wax paper and wait until the frosting is completely set before stacking
brenda says
I love that you added nutritional values. Can you tell me what the serving size is? I’m hoping this isn’t “per cookie.” 🙂
Ashley Fehr says
The nutrition information is per cookie – they are very large cookies!
Jasper says
My dough was on the thicker side and I dropped the dough onto the pan like in the video and my cookies came out looking like biscuits. Any idea why this would happen. I ended up rolling my other 2 trays in my hand and flattening them before baking and they came out more cookie shaped. But mine did not bake really flat like the video showed.
Ashley Fehr says
Hi Jasper! It could be the amount of flour in the cookie dough, which can vary a lot depending on how you scoop it. I apologize I didn’t have the weight included which is a lot more accurate, but I will add it in now.
Tammy says
I moved in June and cannot find my recipe for the sour cream cookies for Christmas cookies that you roll out, that my grandmother passed on to me. They had that cake like density. Would you kindly share your recipe with me your recipe. I want to make cookies with my grandkids. I would be so appreciative.
debbie says
I believe she posted they are not a cutout cookie,But I have found many on the internet that are good ones
Jana Koth says
I’m excited to try these! Can Greek yogurt be substituted for sour cream?
Ashley Fehr says
It probably could, but I’ve never actually tried! I’d love to hear if you got a chance to 🙂
ann says
how to store on daily basis? not wanting to freeze. air tight container or not?
Barbara wills says
OMG they r awesome! I increased butter to 3/4 cups and sour cream to 3/4 cups. I folded in the sour cream and I mixed in flour mixture by hand.
Ashley Fehr says
I’m so happy to hear you liked them!
Carolyn E. says
Love these cookies!
Ashley Fehr says
Thanks Carolyn! We love them too!
Rosie says
First batch great! Second time I made them, I used my stand up mixer(thought it would be easier). Cookies turned out flat as a pancake :-((( still taste good but definitely not fluffy.read in an earlier comment, to wait to add the sour cream (& fold it in) so as to not ‘break it down’. Maybe that’s what happened? Just sharing for feedback…and any tips for future attempts.
Ashley Fehr says
Hi Rosie! I’m glad you liked your original batch! I’m not sure what might have happened the second time 🙁
Kathie Weise says
I didn’t see any milk in the batter recipe. Or a second recipe. My batter was very stiff, not like cake batter all. The cookies were good though.
Kathie Weise says
Ok. Second batch: I added 1/2 cup of milk and used 3 cups of flour and they are marvelous! Just like the ones I used to make as a kid. Yum!
Ashley Fehr says
I’m so glad to hear that! Honestly, I’ve tried both ways and didn’t see much difference so I omitted it after all just to clear up confusion. But I’m so happy you liked them!
Laura says
Can you refrigerate the dough overnight!
Ashley Fehr says
Yes, definitely! It just will not firm up much. But they will bake up fine!
Patti says
My batter was stiff as well, not like cake batter. Cookies are fine however, and tasty. Sine they are frosted, I am forgoing doing traditional cut outs this year. I think the family will not be disappointed. Thank you for the recipe.
Ashley Fehr says
I’m glad that you enjoyed the cookies! They will not be thin like a cake batter, but it should be thinner and softer than regular cookie dough.
Michelle Turner says
My batter was super thick too. ???
Ashley Fehr says
It will be thick — somewhere between cookie dough and cake batter.
Amy says
Just what I was looking for ! Made these cookies this evening with my kiddos , light , fluffy and lovely ! Thank you !
Ashley Fehr says
Yay! I’m so glad they turned out well for you!
Rae says
I accidentally doubled the butter for the cookie. That what I get for baking while distracted. Didn’t realize until after the first batch was out of the oven. They held up though! You would think that doubling the butter like that would make it melt all over the pan right?! Nope. They looked fine, tasted good. They are outstanding, thank you for the recipe. I will double check my measurements next time lol ?
Nicole says
O my gosh I did to and I didn’t even realize it till I just read your comment!! ?
Ashley Fehr says
I’m glad they turned out well anyway!
Christy says
So did I!! And I read the comments first. 🤣 They’re in the oven now. All signs point towards success anyway!
Dawn Sorg says
What if I want to use cookie cutters? Do I just refrigerate the dough for a while?
Ashley Fehr says
This recipe cannot be made into cutout cookies unfortunately.
Cheryll says
Made these today and that are amazing! Thank you!
Ashley Fehr says
I’m so happy to hear that Cheryll!
Tiffany says
Hi! Can you freeze them with the icing on them? Thanks!
Ashley Fehr says
Definitely! Just wait until the frosting is completely set and layer with wax paper in a freezer safe container.
Joanne DeBolt says
I’m confused to by video, is it 1/2 a cup of butter or half a stick? (1/4 c) Also, can you use oleo?
nisha says
I made these with 1/2 butter and they turned out spectacular,
Ashley Fehr says
I’m so glad to hear that!
Lisa says
So is it 12 cup or 1/2 stick
Ashley Fehr says
The amount of butter is listed in the recipe
Dan says
It’s 1 stick of butter.
Bev Vanderhoff says
I made the cookies & would like to freeze them. Can they be frozen after being frosted?
Ashley Fehr says
Yes definitely! I usually freeze them completely frosted, just wait for the frosting to set completely and layer them with wax paper.
Ashley Fehr says
The ingredients listed in the recipe are the measurements used. I’m not sure what oleo is so I can’t say for sure!
Dan says
It’s 1 stick of butter.
Brigette Unger says
Can you please share the cut-out recipe?
Rosie says
I was a little o fused as the recipe calls for 1/2 cup butter but the video looks like in 1/2 stick was used. Also recipe says yields 24 ookies…and I was thrilled to get at least 3-4 dozen:-)
Ashley Fehr says
When I make these cookies I usually make them quite large, so you could easily get 3-4 dozen smaller cookies! I hope you enjoyed them!
Ashley Fehr says
Thanks for sharing Robyn!
dee kowalski says
may i have cut out recipe please thank
Sherry says
I would love the cut out version recipe please.
Patty says
I would like it too, please!
Lynae M Scotting says
Could you please list the cutout recipe. Thank you!
Penny Hughes says
I would love the cut out recipe please?
Aimee Stowers says
I just made these and they are awesome! I do have one question. What’s the best way to store them?
Ashley Fehr says
I usually freeze them with wax paper in between. I’m so glad you like them!
Anna says
Grandmas have the best recipes! These cookies are perfect for the holidays!
Ashley Fehr says
Thanks Anna!
Rachael Yerkes says
The best way to make sugar cookies is definitely involving sour cream. These are so light and delicious!
Ashley Fehr says
Thanks Rachael!
Amy Locurto says
Can’t wait to try these cookies!
Sabrina says
These are a must have on our holiday baking list every year! So soft and perfect!
Ashley Fehr says
Thanks Sabrina!
Becky Hardin says
OH these cookies remind me of my grandmother. She use to put sour cream in everything. Always gave it so much extra flavor. I am excited to try these this Holiday season.
Ashley Fehr says
Yes, it adds so much! Thanks Becky!
Linda says
Can you freeze Grandmas sugar cookies after you back them.
Ashley Fehr says
Yes definitely! They freeze great before or after frosting
J. Valdez says
Are they soft like the sugar cookies you see at the grocery store? Will they stay light and soft fluffy after freezing? Thawing how? I feel like the moisture would make it soggy! Making these tonight with my kiddos! ?
Ashley Fehr says
They are not soggy, just soft! They are soft and cakey, maybe a slightly cakier texture than your average grocery store cookie. They definitely stay soft after freezing! They thaw quickly at room temperature on a plate with paper towel.
Linda says
My granddaughters, ages 7 and 3, helped me to make these cookies. Everyone loved the cookies and we can’t wait to make them again!
Ashley Fehr says
I’m so glad to hear that Linda!
Laura says
How would you freeze this dough? Would you freeze the whole batter in a ball or drop the cookies, freeze and then put in a freezer bag?
Ashley Fehr says
This dough doesn’t freeze very solid (I put in the freezer to test and it is still scoopable), so I would freeze it as a whole but not for as long as you might other cookie dough.
Heather says
Do you think you can you freeze the dough for 2 weeks? Will it taste as good?
Ashley Fehr says
I would bake and then freeze the cookies, I think you’d have better results!
Gabrielle Temp,e says
These were awesome! Super easy and tasted great. My 14 year old daughter and I made them together and the recipe was easy for her to follow with minimal help. The family loved them.
Ashley Fehr says
I’m so happy to hear that Gabrielle!
Amy says
“…dough will be soft, almost like cake batter. THIS IS FINE.” Thank you! I have my great-grandmother’s sour cream cookie recipe. The first time I made it, I actually threw out the dough, believing she had accidentally written down the wrong measurements. Tragic. I decided to google “sour cream cookies” to find the right ratios and found your version, then tried my grandmother’s recipe again. Saved. I will have to try your version next! Typically, my great-grandmother and grandmother did not provide instructions either but there are some interesting tidbits in her sour cream cookie recipe (minus the helpful “dough will be like cake batter”). Our recipes are so similar I wanted to share. 1. She creamed the butter and sugar until fluffy. 2. She then added well beaten eggs to the creamed mixture. 3. She combined the flour (sifted, which is somewhat unusual for a cookie), salt and soda. 4. She alternately added the dry ingredients and the sour cream–to avoid over-mixing or breaking down the sour cream. 5. She added the nutmeg last–which Martha Steward does too so….validated–and noted raisins were optional. (No thanks to raisins, I like the delicate flavor better without them.) There was no frosting recipe on my great-grandmother’s card so I’m anxious to add that to the mix. Thanks again! I love your site!
Ashley Fehr says
That is so interesting! It is definitely a challenge trying to interpret Grandma’s recipes after she’s gone, but well worth it! I’m so glad you found me!
Carol says
Nutmeg? How much?
Penny says
Nutmeg is amazing in sugar cookies, YUM
Marlene Noble-Plumley says
These are my absolute favorite of all time. My Mother made these and they were a neighbor’s (Mrs. White) recipe. Mom made them for the neighbors, the nuns, the priests at Christmas time. My brother Michael got to deliver them to all. This was back in the 60’s. You are definitely right about sifting the flour. One time my Mom threw out 5 batches of dough because “it wasn’t right”. She finally realized she had forgot to sift the flour!!!!
Ashley Fehr says
That’s a great tip Marlene! I never sift the flour (and I can promise you my Grandmother didn’t either 😉 ) but I definitely don’t think it would hurt!
Paula says
Thank you! Thank you! I have been trying sugar cookie receipes for at least 40 years (I’m 66) looking for this cookie that I remembered from summer Bible School snack time. Munching under a tree with ice cold Kool-Aid. No idea who made them..lots of churches together…I am beyond being a happy woman!!!
Ashley Fehr says
Childhood favorites are the best! I remember my Grandma used to decorate them as little piggies with pink frosting and marshmallow noses. They’re a classic for sure!
Heidi reich says
Came across your recipe on Pinterest. We accepted a last minute invite to dinner. Great recipe, had all the ingredients and made according to your directions. They are wonderful! My husband ate 4 before I could even frost them! Perfect hostess gift for the holidays…. or any day. Thank you
Ashley Fehr says
I’m so glad to hear that! Thank you!
Aine says
This is pretty much the same recipe as the Old-Fashioned Sour Cream Drop Cookies from the 1950 Betty Crocker cookbook. This is a family favorite. Whipped cream cheese vanilla butter frosting can be flavored with a little orange or lemon or lime juice… is a good icing for this cookie.
Rose says
I don’t know what I did wrong except that I did forget to warm up the butter before mixing it in with the sugar. My cookies burned on the bottom after 10 minutes but did not cook through in the centers. I had to throw most of the first batch away. I left the rest of the batter in the refrig and will try to bake them later, but will lower oven temp to 325. I have never had anything like this happen before with sugar cookies. They were about 1-1 1/2 Tbsp in size and I baked them on the top shelf in my oven. Thinking maybe my oven bakes too hot for these cake like cookies. Oh well…my 3 year old grandson had a ball anyway making the cookies and there were a couple good ones he was able to decorate and eat….so he was happy ….and that is all that counts in my book. 🙂
Kathi says
Why did you heat cookies? It says beat cookies. Could this be the problem?
Lucy says
Can left over dough be refrigerated? I usually mske my doughs a day or 2 b4 using and wondered if this would be ok to do with this recipe?
Ashley Fehr says
Hi Lucy! That should be totally fine 🙂 The dough will not firm up significantly in the fridge.
Anne Webb says
This are good
I wondered if I can make the dough today and freeze it to bake on Christmas Eve?
Brenda says
These sugar cookies turned out wonderful! I tried some sugar cookies my mom brought home from a friend that were so soft and good, so I wanted to find a recipe that was close to hers. I believe your recipe exceeds her cookies!
Thank you so much for sharing this recipe!
Ashley Fehr says
Oh wonderful! I’m so happy to hear you liked them!
Ashley Fehr says
Definitely! It will not become overly firm, even in the freezer.