Sour Cream Sugar Cookies are soft, sweet, and a little tangy, making them a perfect treat! With just a few simple ingredients, they’re easy to bake and oh-so-delicious.
I love how fluffy these cookies turn out! They disappear fast in my house, so I usually make a double batch. Who can resist a warm cookie with a glass of milk? 😊
Key Ingredients & Substitutions
Sour Cream: This ingredient gives the cookies their unique tang and softness. If you don’t have sour cream, plain yogurt or buttermilk can work as substitutes. They provide similar moisture and tanginess, so don’t worry about using something different.
Butter: Unsalted butter is preferred for better control over the saltiness of your cookies. If you’re looking for a dairy-free option, use a vegan butter or margarine. Just make sure it’s softened to cream well with the sugar!
Flour: All-purpose flour is the star here, but if you’re aiming for a gluten-free version, a 1:1 gluten-free flour blend should work. Just keep in mind the texture may vary slightly from the original.
Egg: The egg adds structure, but you can substitute it with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) if you’re vegan. Let it sit for a few minutes to thicken before using.
How Do I Get the Cookies Perfectly Soft and Chewy?
Achieving soft and chewy cookies requires attention to mixing and baking times. Here’s how to nail it:
- Do not overmix the dough after adding the dry ingredients. Mix just until combined to keep your cookies tender.
- Underbake slightly! The cookies will set as they cool, so take them out when the edges are golden but the center looks a bit underbaked.
- Let them cool on the baking sheet for a few minutes before transferring them; this helps them firm up without becoming hard.
With these tips, your Sour Cream Sugar Cookies will turn out soft and scrumptious every time!
How to Make Sour Cream Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 2-3 tbsp milk or cream
- 1 tsp vanilla extract
- Food coloring (optional)
- Sprinkles for decoration
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 10-12 minutes to bake. After baking, you’ll need to let the cookies cool for about 5 minutes before frosting them. If you allow the frosting to set, total time will be about 1 hour from start to finish!
Step-by-Step Instructions:
1. Prepare for Baking:
First things first! Preheat your oven to 350°F (175°C). Next, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures your cookies rise nicely. Once mixed, set this bowl aside.
3. Cream Butter and Sugar:
In a large bowl, use a hand mixer to beat the softened butter and granulated sugar together on medium-high speed. Beat until the mixture is light and fluffy, about 3-4 minutes. This step helps create a nice texture for your cookies!
4. Add Egg and Vanilla:
Now, add the egg and vanilla extract to the butter-sugar mixture. Beat until everything is well combined and looks smooth.
5. Incorporate Sour Cream:
Next, mix in the sour cream until it’s fully incorporated. This is what makes the cookies soft and slightly tangy!
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet mixture. Use the mixer on low speed to combine everything just until mixed. Be careful not to overmix; a few lumps are okay!
7. Drop Cookie Dough:
Using a cookie scoop or a tablespoon, drop dough balls onto your prepared baking sheets, leaving about 2 inches of space between them. This allows room for spreading.
8. Bake Cookies:
Place your baking sheets in the oven and bake for about 10-12 minutes. You want the edges to be lightly golden while the centers remain soft—trust me, they’ll finish cooking as they cool!
9. Cool the Cookies:
After baking, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Make the Frosting:
While the cookies cool, prepare the frosting. In a bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing well after each addition until it’s fluffy.
11. Add Vanilla and Milk:
Stir in the vanilla extract and 2 tablespoons of milk or cream. Beat until fluffy. If it’s too thick, gradually add more milk, one teaspoon at a time, until you get your desired consistency. If using food coloring, divide the frosting and mix in your desired colors!
12. Frost the Cookies:
Once your cookies are completely cool, spread or pipe the frosting onto each cookie and decorate with sprinkles as you like. Be creative!
13. Let It Set:
Allow the frosting to set for a little while before enjoying your delicious Sour Cream Sugar Cookies. They taste best with a cup of milk or tea!
Happy baking and enjoy your delightful treats!
Can I Use Light Sour Cream Instead?
Absolutely! Light sour cream works just as well in this recipe. It may make the cookies a tad less rich, but they’ll still be delicious!
Can I Freeze the Cookie Dough?
Yes, you can! Just scoop the cookie dough onto a baking sheet and freeze until firm. Then transfer the dough balls to a freezer bag. When you’re ready to bake, bake straight from the freezer, adding a couple of extra minutes to the baking time.
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the frosted cookies; just separate layers with parchment paper to prevent sticking!
Can I Add Chocolate Chips or Nuts?
Definitely! Feel free to mix in about 1 cup of chocolate chips, nuts, or even dried fruits for extra texture and flavor. Just fold them in gently after mixing the wet and dry ingredients.
