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
Looking for more Christmas cookies? Try these Soft Sugar Cookie Bars, these Chocolate Crinkle Cookies or The Best Snickerdoodle Recipe next!
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. They are a cakey cookie — like little, frosted hand cakes.
If this is not what you’re looking for, try a different recipe.
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.
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!
Can I freeze sour cream cookies?
Absolutely! These freeze perfectly.
In an hour or two, the frosting should set to the point where you can stack and freeze them, but if you want to be extra safe, you could flash freeze them on the baking sheet for an hour before stacking.
Freeze up to 3 months.
Can I use this recipe for cut out cookies?
Not this recipe, but after so many requests, I created a new cookie recipe based on these Sour Cream Cookies that is perfect for cut out cookies, with no chilling and a thick soft sugar cookie.
You can find my Christmas Sugar Cookies recipe here.
Can I add more flavor to these Sour Cream Cookies?
Definitely! If you read the comments, you’ll see that a lot of people love these cookies, and some people it seems are not sure what they are getting with this recipe.
Like I said earlier, these cookies are made to be frosted. The cookie itself is not very sweet. Here are some ways to customize this recipe to your tastes:
- Add the zest of a lemon or orange
- Add 1 teaspoon of almond extract
- As a reader mentioned, you could reduce the baking powder to 2 teaspoons if you want them less fluffy. They will still be very cakey.
- Sprinkle the cookies with granulated sugar before baking.
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
- 1 teaspoon salt
- 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 salt and mix until combined. Add flour and beat on low until no white remains — 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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Carol Brock says
I found this recipe about 3 years ago and they have become a family favorite. They remind me of the cookies my grandma used to make. Unfortunately her recipe was lost. These cookies remind me of my childhood.
Christine says
Does th frosting set up hard enough to stack for shipping? My nephew out of state would love these!
The Recipe Rebel says
The frosting does set up pretty well but if you want to stack them at room temperature with no sticking, you may want to add a bit more sugar or reduce the butter or liquid a bit to start, then thin more if you need just so you can spread it. Let me know how you like them!
Rae says
I love these cookies! They always sell out when I make them for our work holiday bake sale. Thank you for sharing your recipe.
Pat says
Hi, I can’t wait to try this recipe but I don’t understand how a muffin could be made using these ingredients.
Why is there so much baking powder in this recipe.
Thank you so much.
You have awesome recipes and I am so happy to receive them.
Pat from Edmonton, Alberta
Betsy Husak says
Made today. Delicious.
How do we store them? Fridge or no?
The Recipe Rebel says
Hi Betsy: Store them for 3 days in an airtight container at room temperature or up to 1 week in the refrigerator. Enjoy!
LINDA says
Is butter suppose to be at room temperature
The Recipe Rebel says
Hi Linda! Yes, at room temperature. Enjoy!
Elie says
I made these looking for a “not-boring” sugar cookie. I really enjoyed the taste of the raw “dough” but in my opinion they would be better with 2 tsp baking powder instead of 3. There is a lot of flavor lost in the baking because there is too much air. They also came out a lot better after chilling overnight to let the fat and sugar come together a bit more. 3* without chilling, 4* with chilling
The Recipe Rebel says
Hi Elie! Thanks for your feedback, we really love the cookies as is but glad it worked out for you.
Karen b says
I made these cookies but I added 1 cup each chopped cherries and chopped nuts to it. But instead of cookies.I made muffins. They are great and not sweet. Try changing around find something new. Good luck😇
The Recipe Rebel says
Interesting Karen that you made them into muffins. How did it turn out?
Mary Douglass says
Delicious! My granddaughter and I just finished these up and are enjoying a cup of tea with them. So yummy and soft!
The Recipe Rebel says
Hi Mary! So glad you enjoyed the recipe! Thank you for this kind review!
The Recipe Rebel says
I’m sorry to hear that you had trouble with the recipe, Kristy. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.
Sandra says
Love the cookies! Do I need to use parchment paper?
The Recipe Rebel says
Hi Sandra! I can’t say for sure if they will stick to the tray if you don’t use it, so definitely keep that in mind if you decide not to. Enjoy!
Janis Lesko says
Tried them today
They are good but “cakey”
Think I will try another recipe next time
Jean says
I have made these cookies many times and they are my husband’s favorite! I make them at Easter, Halloween, and Christmas especially and decorate for that holiday and give to my grandchildren in their own little bags. They love them and look forward to them. Their parents also look forward to them! I am hoping they will remember me for getting my cookies instead of Halloween candy and Easter candy. This recipe is the best!
The Recipe Rebel says
Hi Jean! So glad you enjoyed the recipe! Thank you for the review!
D. Mcgee says
I’m sorry to say these cookies were not good. They look and taste like a biscuit.I’m sure the 3 teaspoons of baking powder has something to do with that. I would not recommend this recipe.
The Recipe Rebel says
I’m sorry to hear you had trouble with the recipe D. Mcgee. It has been a hit for myself (and others) so I wished it would of been a hit for you too.
Michelle says
Can you roll these cookies out and maek shapes with them?
The Recipe Rebel says
Hi Michelle! No I’m sorry you can not. But I do have cut out cookies that you can use: https://www.thereciperebel.com/christmas-sugar-cookies/
The Recipe Rebel says
I’m sorry to hear you had trouble with the recipe, Irene! As stated in the post, these are a cakey cookie. Myself (and others) have enjoyed the recipe, so I wished you would have too.
Dana Wood says
Great cookies
The Recipe Rebel says
Hi Dana! So glad you enjoyed the recipe! Thank you for this kind review!
Vicky says
Just made these, Yummy. It makes alot of cookies. I want to freeze some. anybody freeze them without icing? and freeze icing also?
Thank you
The Recipe Rebel says
Hi Vicky! Yes you can freeze them. They are best frozen without the icing. So glad you enjoyed them!
Cheryl says
I made these and loved them! They are just as she described. Very soft and not sweet. They do need the frosting. Both the cookies and icing turned out perfectly. They didn’t flatten out like so many cookies do. The frosting firmed up enough that I could layer them, yet it wasn’t hard.
Cheryl says
I meant to give this recipe 5 stars. They are easy and delicious! Exactly as described, very soft, not sweet, definitely need the frosting. Stackable.
The Recipe Rebel says
Hi Cheryl! So glad you enjoyed the recipe! Thank you for this kind review!