Sour Cream Sugar Cookies are soft and fluffy with the perfect balance of sweetness — they’re perfect with or without frosting and make a great freezer-friendly holiday cookie!
Looking for more Christmas cookies? Try these Soft Sugar Cookie Bars, these Chocolate Crinkle Cookies, or The Best Snickerdoodle Recipe next! If you’re looking for a sugar cookie that needs no frosting, try these Chewy Sugar Cookies.
Table of Contents
- Why we love these soft Sugar Cookies:
- Sour Cream Sugar Cookie Ingredients:
- How to make soft Sour Cream Cookies:
- Variations for homemade Sugar Cookies:
- How to store these delicious cookies:
- Can I freeze sour cream cookies?
- Can I use this recipe for cut-out cookies?
- More sour cream cookies:
- Grandma’s Sour Cream Sugar Cookies Recipe
Nothing beats old family recipes, and my Grandma’s recipe for Sour Cream Sugar Cookies is proof of that.
These cookies are not the difficult, finicky 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 melt-in-your-mouth texture that I find much more appealing.
They are a cake-like cookie — like little, frosted hand cakes, similar to the ones you’d find at the grocery store but with a made-from-scratch taste.
Why we love these soft Sugar Cookies:
- No-fuss: these aren’t your average cut-out sugar cookies where you have to chill the dough, roll it out, and make shapes. This is a simple make-and-bake recipe for those who want a low-effort treat!
- Perfect for any season: these cookies are perfect for the holiday season, any other holiday, and even parties! No matter the occasion, they’re bound to become a family favorite!
- Secret ingredient: maybe sour cream in cookies isn’t a huge secret, but it does create the softest cookies that stay moist throughout the week!
Sour Cream Sugar Cookie Ingredients:
- Unsalted butter: softened unsalted butter contributes to the cakiness of the cookies. Make sure you use softened butter, not melted, or your cookies will spread too much
- Granulated sugar: adds a hint of sweetness to the cookies. When beaten with softened butter, it creates an airy texture that lends to a fluffier, cake-like cookie.
- Eggs: acts as a binder to bind the dough ingredients together and help the cookies rise slightly.
- Sour cream: the secret ingredient that gives these cookies a soft, cake texture and a slightly tangy flavor! I recommend using full-fat sour cream, as the more fat your cookies have, the fluffier they will be.
- Vanilla extract adds a depth of flavor.
- Baking soda and baking powder: these are leavening agents which help the cookies to rise.
- Salt: adds a hint of flavor and balances out the sweetness.
- All-purpose flour: provides the structure for our cookies.
- Powdered icing sugar: this is the sweet base for our icing! It’s regular white sugar that has been finely ground into a powdery state. It’s perfect for making icing because it forms a thick icing-like texture when you add liquid.
- Milk: this thins out the icing to a nice spreadable consistency. Use whatever type of milk you like!
- Food coloring (optional): you can use powder, gel, or liquid food coloring to make any color you want for these cookies! I love using red and green for Christmas, but you can also use different colors for other occasions.
How to make soft Sour Cream Cookies:
It couldn’t be easier to whip up this soft sugar cookie recipe! For more detailed instructions, scroll down to the recipe card:
- Beat butter and sugar until light and creamy.
- Add eggs, sour cream, and vanilla, and beat until smooth.
- Add leavening agents first to combine
- Stir in flour
- Drop by heaping tablespoons onto lined baking sheets
- Bake just until set
- Mix up the frosting and color as desired.
- Spread on cooled cookies and serve or store
Variations for homemade Sugar Cookies:
These cookies are made to be frosted as 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.
How to store these delicious cookies:
I like to store these cookies in an airtight container at room temperature for up to one week.
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, or add parchment paper in between.
Freeze for 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 are perfect for cut-out cookies, with no chilling and a thick, soft sugar cookie.
You can find my Christmas Sugar Cookies recipe here.
More sour cream cookies:
These have been so popular that I’ve added two more versions to the family!
Chocolate Sour Cream Sugar Cookies Recipe
Frosted Lemon Sour Cream Sugar Cookies
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Dk says
These are not great. I bake 2-3 varieties of cookies every week. Wanted to try a different sour cream recipe and these looked good. Should have had a clue when looking at recipe and instructions. Very bland, off texture. Would never make again.
The Recipe Rebel says
I’m sorry to hear this wasn’t to your taste, Dk. Myself and others have made it, and enjoy it.
Karen Linnomme says
These are the best cookies! So soft and can be dusted with sugar or frosted. I freeze them and frost later for a holiday. Thanks for the recipe!
The Recipe Rebel says
Hi Karen! So glad you enjoyed the recipe! Thank you for this review!
Darya says
I have a quick question about the frosting. Does it by chance harden or does it stay soft? I’m very excited to make these 🙂
The Recipe Rebel says
Hi Darya! The frosting will harden a bit over time. Hope you enjoy them!
Melissa says
These are my son’s FAVORITE! He was home for college and took 2 batches back with him! My entire family just loves how soft the cookies are and how they really aren’t too sweet! I sprinkle cinnamon sugar on top prior to baking and it adds just a little bit of ‘snickerdoodle’ taste to these already delicious cookies!
The Recipe Rebel says
Hi Melissa! So glad you enjoyed the recipe! Thank you for this review!
Terry says
Some cookies are meant to have a cake like texture. They’re great!!
The Recipe Rebel says
I’m sorry to hear these weren’t to your liking, Ty. I know how frustrating it can be to make a new recipe and not have it turn out.
Ty says
I just realized that you say these are cakey in your description; therefor it is my own fault for not reading. They are as described. If you are able to delete my rating I would appreciate it, they do not deserve one star for my apparent inability to read.
Cheri A Magistro says
I just made these! They are absolutley delicious! Only thing I changed was the frosting. I made just a simple thicker glaze and of course topped with sprinkles! Easy peasy! Thank you!
The Recipe Rebel says
Hi Cheri! So glad you enjoyed them!
Joan says
Looks just like the cookie recipe that my mother called “softies”. We always put one raisin in the center before baking, then dust with cinnamon and sugar after baking, while hot. Our grandkids always make a game out of removing the raisins before they eat the cookies! A family tradition!
Michele says
My mom made these cookies every Christmas when I was growing up. She didn’t frost them, she sprinkled multi colored, green, red sprinkles, some she even put cinnamon and sugar on some. I lost her recipe and was crazy wanting it. They are my favorite cookie. (I love “cakey” cookies). The other difference she alternated the dry ingredients with the sour cream, beating well after each addition. So happy I found your recipe. Just took out my first batch. They look exactly like I remember. Love them!
The Recipe Rebel says
Hi Michele! So glad you enjoyed them! Thank you for the review!
Charmaine says
These turned out great. A recipe staple!
Ashley Fehr says
I’m so happy to hear that!
Yvonne Garner says
My Mom just called me, & she said you have to make these cookies. They are the best. I said quit eating those cookies Mom. She has only eaten 10 of them lol. Thank you for making Mom so happy
Ashley Fehr says
Haha, I’m so glad! They’re a favorite here too!
Jane Ellen Stark says
can i make this recipe and store in the refrigerator a few days prior to baking?
Ashley Fehr says
Yes definitely!
Jane Ellen Stark says
Thank you, Ashley!
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!
Tracie says
I love Amish sugar cakes and am going to try your recipe! I only have light sour cream on hand, would that be OK to use?
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.
Anne Olson says
This sounds exactly like the situation with cookies when you have
Expired baking soda. It’s so easy to do that!
I mark the expiration date of my baking soda and baking powder.
Then I replace them a month before that expiration date to ensure this doesn’t happen to me because it has before.
And I always test them in vinegar for fizz which shows they are not “dead”.
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!!