These sour cream sugar cookies are soft, sweet, and oh-so-delicious! They have a little tang from the sour cream, making them a unique treat. Perfect for sharing or enjoying on your own!
I love how easy they are to make. Just mix, roll, and bake! And trust me, once you start eating these, you won’t be able to stop at just one! 🍪
Key Ingredients & Substitutions
Sour Cream: This is a key ingredient that gives the cookies moisture and a slight tanginess. If you don’t have sour cream, you can swap it for plain yogurt or even buttermilk. They will give similar texture and flavor while keeping it creamy!
Butter: I always opt for unsalted butter to control the saltiness in my baking. If you can’t use dairy, consider a vegan butter or coconut oil as a substitute. Just make sure it’s softened for easy mixing.
Granulated Sugar: White sugar is standard, but if you’re looking for a healthier option, you can use coconut sugar. Just note that it may change the sweetness and color slightly.
Frosting: For the frosting, you can lighten it up by substituting half of the butter with cream cheese for a tangier flavor. You can also use powdered sugar alternatives like erythritol if you’re watching your sugar intake.
How Do You Achieve Soft and Chewy Cookies?
The key to a soft cookie is not overbaking them! When you take them out, they should look a little underdone but not raw. They’ll firm up as they cool.
- Make sure to cream the butter and sugar together thoroughly; this helps add air for a lighter texture.
- Chill the dough before rolling it into balls if it feels too soft. This step helps the cookies keep their shape while baking.
- Keep an eye on the color; they should just be turning golden at the edges. Overbaking will lead to crispier cookies.
Give these tips a try, and you’ll surely have a batch of delicious, soft sour cream sugar cookies that everyone will love!
Sour Cream Sugar Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 cups all-purpose flour (plus extra for rolling)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1-2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles for decoration
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and another 10-12 minutes for baking. Plus, allow about 30 minutes for cooling and frosting. In total, you’re looking at about an hour to create these delightful cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that it’s hot and ready when your cookies are shaped!
2. Make the Cookie Dough:
In a large bowl, cream together the softened butter and granulated sugar. Use a mixer to beat them until the mixture is light and fluffy, which should take about 2-3 minutes. Next, beat in the egg and vanilla extract until thoroughly combined, then add the sour cream and mix until smooth.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the baking powder, baking soda, and flour. Gradually add this dry mixture to your wet ingredients, mixing just until combined. Remember, the dough should be soft but not sticky. If it’s a bit sticky, sprinkle in a little more flour until you get the right consistency.
4. Shape the Cookies:
Now it’s time to roll out the cookies! On a lightly floured surface, roll the dough into balls about 1 to 1.5 inches in diameter. Flatten each ball slightly using your hand or a glass.
5. Bake:
Place the cookies on your prepared baking sheets, making sure to leave about 2 inches of space between each cookie. Bake in the preheated oven for 10-12 minutes, just until the edges are starting to turn golden brown.
6. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
7. Prepare the Frosting:
While the cookies are cooling, you can make the frosting! Beat the softened butter until creamy, then gradually add the sifted powdered sugar and mix until smooth. Add in the vanilla extract and 1 tablespoon of milk or cream. Feel free to add another tablespoon if the frosting seems too thick. If you’d like colored frosting, divide it into smaller bowls and mix in some food coloring!
8. Frost the Cookies:
Once your cookies are completely cooled, it’s time for the fun part—frosting! Using a butter knife or an offset spatula, spread the frosting on top of each cookie.
9. Decorate!
Top off your frosted cookies with sprinkles for a festive touch. This is the best part where you can get really creative!
10. Let Set & Enjoy:
Let the frosting set for a bit before serving or storing them away. Enjoy your soft, tangy, and sweet sour cream sugar cookies! They’re sure to be a hit!
Can I Use Different Types of Flour?
Yes! You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just remember that using whole wheat flour may result in a denser cookie. If you’re looking for gluten-free options, a gluten-free all-purpose blend can also work well!
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can freeze them! Simply place the cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be stored in the freezer for up to 3 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the dough in advance and refrigerate it for up to 3 days. Just wrap it tightly in plastic wrap. When you’re ready to bake, let it sit at room temperature for about 30 minutes to soften before rolling and baking.
What If My Dough Is Too Sticky?
If your dough feels sticky while rolling, simply sprinkle a little flour on your hands and the surface you’re working on. You can also chill the dough in the refrigerator for about 30 minutes, which will make it easier to handle and shape.
