Sour Cream Cookies

5 from 4 votes

Super soft and fluffy with an almost cake-like texture, you are going to fall in love with these delicious Sour Cream Cookies! Topped with a rich buttercream frosting, they can be decorated to match any holiday or theme, making them a true showstopper for any occasion!

Prep Time16

Cook Time14

Resting time1

Total Time1 44

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 175kcal

Author: Katalin Nagy

Equipment

Ingredients

Sour Cream Cookies

75 g Unsalted butter Room temperature
200 g Granulated sugar
1 teaspoon Vanilla extract
1 Egg Room temperature
120 g Sour Cream Creamy full fat sour cream. Use at room temperature.
185 g All purpose flour Sifted
1 teaspoon Baking powder
¼ teaspoon Salt

Buttercream frosting

113 g Unsalted butter room temperature
120 g Powdered sugar Sifted
2 tablespoons Sour cream Creamy full fat sour cream. Use at room temperature.
Food coloring optional

Metric - US Customary

Instructions

Make the sour cream cookies

With an electric hand mixer whip the room temperature butter together with the sugar for a few minutes until light and fluffy. Then whip in the egg and vanilla. Then fold in the room temperature sour cream.
Sift the flour, baking powder, and salt into the bowl with the butter mixture. Then fold the dry ingredients in with the help of a Rubber spatula just until combined. Do not overmix.
Line 2 baking sheets with parchment paper.
Use a spoon or cookie scooper to divide the dough into 18 cookies and place them onto the baking sheets. Make sure to leave enough space between the cookies so that they have room to puff up.
Refrigerate the cookies for a minimum of 1 hour.
Preheat the oven to 175℃ / 350°F (no fan). Then bake the cookies for about 14 minutes. Pay close attention to both the bottom and top as they bake. When done, the bottoms will be fully baked but the tops will still be nice and pale.
Let the cookies rest for a few minutes on the pans. Then carefully remove them from the parchment and transfer them to a Cooling rack.

Buttercream frosting

Whip the room temperature butter and powdered sugar with an electric hand mixer for 2-3 minutes.
When the frosting reaches a fluffy pipeable consistency, add the room temperature sour cream and whip for a few more seconds. Then add food coloring, if desired.
Frost the cookies with the help of a spoon. Serve them fresh or store any leftover cookies in the fridge for 2-3 days.

Notes

INGREDIENT NOTES:

Measure your ingredients with a digital scale for accuracy.
Use room temperature ingredients eg. butter and eggs and sift the dry ingredients eg. powdered sugar and flour.

TECHNIQUE NOTES:

Make sure you read my Expert tips section above to maximize your success. A short recipe alone is not able to cover all the necessary details and science behind baking.
If the dough feels too runny to scoop, refrigerate it before scooping and then refrigerate again after scooping.
Try not to overbake your cookies. They should stay nice and pale. Consider using an oven thermometer.
The cookies will be very fragile when they are hot but will set as they cool.
Depending on how big you make your cookies, you might end up with slightly more or less.
Make sure to let the cookies cool before frosting.

Nutrition