Soft Sour Cream Sugar Cookies (Printable)
Tender, pillowy sugar cookies with sour cream and cream cheese frosting for a melt-in-your-mouth texture.
# What You 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 Cook:
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 - Beat in the egg, then mix in sour cream and vanilla extract until fully combined.
04 - Gradually incorporate dry ingredients into wet mixture, mixing just until flour disappears. Avoid overmixing.
05 - Cover dough with plastic wrap and refrigerate for minimum 1 hour or overnight for improved 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 2 inches apart on prepared sheets. Flatten gently to 1/2 inch thickness.
08 - Bake for 9-11 minutes until cookies appear set and edges are barely golden. Remove promptly to prevent overbaking.
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 adjust consistency with milk as needed.
11 - Generously frost each completely cooled cookie. Add sprinkles or colored sugar if desired.
12 - Keep cookies in airtight container in refrigerator for up to 5 days.
# Expert Tips:
01 -
- The secret ingredient creates a texture that literally melts on your tongue unlike any cookie you have tasted before
- The frosting balances perfectly with just enough tang to cut through the sweetness making them impossible to stop eating
02 -
- Chilling the dough is not optional without it your cookies will spread too much and lose that signature soft texture
- Wait until the cookies are completely cool before frosting or the frosting will melt right off
03 -
- If your kitchen is particularly warm the dough might need extra chilling time to stay workable
- Use a cookie scoop for perfectly uniform cookies that will bake evenly