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
- ½ cup unsalted butter
- 2 cups granulated sugar (400g)
- 4 eggs
- ⅔ cup sour cream
- 2 teaspoons vanilla*
- ½ teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon salt
- 4 cups all purpose flour, fluffed and levelled (520g)
Frosting
- ½ cup butter
- 2 ½ cups powdered icing sugar
- 1 teaspoon vanilla
- 2 tablespoons milk
- food coloring (optional)
Instructions
- In a large bowl with an electric mixer, beat butter and sugar on high until light and creamy.
- Add eggs, sour cream and vanilla, 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 how it should be.
- Preheat oven to 350 degrees F and line baking sheets with parchment paper. Drop by rounded tablespoons onto baking sheets 2-3 inches apart and bake for 10-12 minutes, until edges are golden and centers are set. They do puff and spread quite a bit so don't make them too big!
Frosting
- With 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.
Notes
Nutrition Information
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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.