Soft Sour Cream Sugar Cookies (Printable)
Tender sour cream sugar cookies with velvety cream cheese frosting for melt-in-your-mouth sweetness.
# What You'll Need:
→ Cookies
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 (optional)
# How To Make It:
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 egg to the butter mixture, beating well. Mix in sour cream and vanilla extract until fully incorporated.
04 - Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
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 sheets 2 inches apart. Flatten gently to 1/2 inch thickness.
08 - Bake for 9-11 minutes until set with lightly golden edges. Avoid overbaking for soft texture.
09 - Let cookies rest on baking sheets 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 add milk as needed for spreadable consistency.
11 - Generously frost cooled cookies. Add sprinkles or colored sugar if desired.
12 - Keep cookies in an airtight container in the refrigerator for up to 5 days.
# Tips from dashanddishes:
01 -
- The sour cream creates this impossibly tender crumb that makes people think you spent hours perfecting the recipe
- These cookies stay soft for days unlike so many sugar cookies that turn into rocks overnight
02 -
- I once skipped the chilling step because I was in a rush and the cookies merged into one giant sheet cookie so now I never skip it
- The frosting will slide right off warm cookies and you'll feel defeated so please let them cool completely
03 -
- Rotate your baking sheets halfway through baking because every oven has hot spots that can make cookies bake unevenly
- Weigh your flour if you possibly can because even slight variations change the texture significantly