Soft Sour Cream Sugar Cookies (Printable View)

Tender, pillowy sugar cookies with sour cream and cream cheese frosting.

# Ingredient List:

→ 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 for consistency

→ 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 until evenly combined. Set aside for later use.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes using an electric mixer on medium speed.
03 - Mix in the egg until fully incorporated, then add sour cream and vanilla extract. Continue beating until smooth and well combined.
04 - Gradually add dry ingredients to the wet mixture, mixing on low speed just until flour disappears. Avoid overmixing to maintain tender texture.
05 - Cover bowl tightly with plastic wrap and refrigerate for minimum 1 hour or up to overnight. Chilling prevents excessive spreading and enhances flavor development.
06 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
07 - Scoop heaping tablespoons of chilled dough, roll into smooth balls, and place on prepared sheets 2 inches apart. Gently press each ball to 1/2 inch thickness.
08 - Bake for 9-11 minutes until tops appear set and edges show minimal golden color. Remove immediately when slightly underbaked for optimal softness.
09 - Let cookies rest on baking sheets for 5 minutes to firm, then transfer to wire rack to cool completely before frosting.
10 - Beat cream cheese and butter until creamy and smooth. Gradually incorporate powdered sugar, then mix in vanilla extract. Add milk 1 tablespoon at a time until spreadable consistency achieved.
11 - Generously spread frosting over completely cooled cookies. Top with sprinkles or colored sugar immediately while frosting remains tacky.
12 - Transfer frosted cookies to airtight container and refrigerate up to 5 days. Separate layers with wax paper to prevent sticking.

# Expert Suggestions:

01 -
  • The sour cream creates an incredibly tender crumb that practically melts on your tongue
  • These cookies stay soft for days unlike typical sugar cookies that turn hard
  • The cream cheese frosting strikes that perfect balance between tangy and sweet
02 -
  • Chilling the dough is not optional, it prevents spreading and ensures that soft texture
  • Overbaking by even a minute will turn these tender cookies into disappointingly dry discs
  • The cookies must be completely cool before frosting or the icing will melt right off
03 -
  • Use a cookie scoop for uniform size so they all bake at the same rate
  • Rotate the baking sheets halfway through for even browning

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