Soft Sour Cream Sugar Cookies (Printable)
Tender, pillowy sugar cookies with sour cream and cream cheese frosting
# What You Need:
→ Cookie Dough
01 - 2 3/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, softened
06 - 1 cup granulated sugar
07 - 1 large egg
08 - 1/2 cup full-fat sour cream
09 - 2 teaspoons pure vanilla extract
→ Cream Cheese Frosting
10 - 4 ounces cream cheese, softened
11 - 1/4 cup unsalted butter, softened
12 - 2 cups powdered sugar, sifted
13 - 1 teaspoon pure vanilla extract
14 - 1-2 tablespoons milk
→ Decoration
15 - Sprinkles or colored sugar
# How-To Steps:
01 - Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Add the egg and mix well. Blend in sour cream and vanilla extract until fully combined.
04 - Gradually add dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing.
05 - Cover dough with plastic wrap and refrigerate for at least 1 hour or overnight for optimal texture and handling.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
07 - Scoop heaping tablespoons of dough, roll into balls, and place on prepared baking sheets 2 inches apart. Flatten slightly to 1/2 inch thickness.
08 - Bake for 9-11 minutes until edges are barely golden. Do not overbake for soft texture.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
10 - Beat cream cheese and butter until creamy. Gradually add powdered sugar, mixing until smooth. Stir in vanilla and milk as needed for spreadable consistency.
11 - Generously frost cooled cookies. Add sprinkles or colored sugar if desired.
# Helpful Tips:
01 -
- The sour cream creates an incredibly tender crumb that literally melts on your tongue
- These cookies stay soft for days unlike other sugar cookies that turn into hockey pucks
02 -
- Chilling the dough is nonnegotiable for thick soft cookies that don't spread into thin wafers
- Wait for cookies to cool completely before frosting or your frosting will melt right off
03 -
- Scoop all your dough before rolling so cookies bake evenly and you know exactly how many you have
- Place a small piece of bread in the container with frosted cookies to keep them soft longer