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.
Notes
Nutrition Information
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Kt says
I was not sure what to do with the butter so I saw softened it for 10 seconds in the microwave. My cookie spread and came out flat. I am able to save them by cutting around the edges but I’ve made Loft house cookies before and they’ve been fine. Maybe specify the butter should be at room temperature. They taste great tho!
The Recipe Rebel says
Hi Kt, it is supposed to be at room temperature but softening it in the microwave means you softened it and not melted it, which in turn would have been the same as room temperature.
Shawna Schmidt says
I almost didn’t pick this recipe because of a few bad reviews. People saying too much baking powder, and after googling a ton of other recipes similar and seeing half the amount..none even close to this…I got worried. But decided to try anyways, and I am SO glad I did! These are amazing. I have very good self control and couldn’t stop myself from eating the dough, it was delicious, and the baked cookies, so light and fluffy, definitely didn’t stop eating at the half I only planned in taste testing. I haven’t even gotten to the icing part yet, the cookies alone were worth raving about. If you have reservations about this recipe please don’t hesitate to try it, I promise you won’t regret it! Not often I leave reviews.
The Recipe Rebel says
I am really glad you did too, Shawna! Thank you!
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.
The Recipe Rebel says
Great to hear Carol! Thank you!
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.
The Recipe Rebel says
Thank you!
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
The Recipe Rebel says
Hi Pat, this is a cookie recipe and not a muffin recipe.
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!
Kim says
Can I freeze the dough? I made a double batch but wasn’t thinking I don’t need that many cookies till next week.
The Recipe Rebel says
I would bake and then freeze the cookies, I think you’d have better results!
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!