Soft Sour Cream Sugar Cookies

My grandmother kept sour cream in her refrigerator for absolutely everything, from stews to baked potatoes, but these soft sugar cookies were her secret weapon. I didn't understand what made them different from every other cookie until I watched her fold that dollop of tangy cream into the dough, her hands working with the kind of confidence that comes from fifty years of baking.

Last Christmas, my sister and I made six batches while wearing matching pajamas and listening to Frank Sinatra. We ate so much raw dough that we barely had enough left to bake, but nobody complained about the reduced yield.

Ingredients

• All-purpose flour: The structural backbone that holds everything together without making these cookies tough or dense
• Baking soda and baking powder: This dual leavening combination gives you that beautiful lift while keeping the center tender
• Salt: Just enough to wake up all the other flavors without tasting salty
• Unsalted butter: Room temperature is non-negotiable here, it needs to be soft enough to incorporate air but not melting
• Granulated sugar: Creates that crisp edge while the inside stays pillowy soft
• Large egg: Adds structure and richness, make sure it's at room temperature for even mixing
• Full fat sour cream: The secret ingredient that makes these cookies unforgettable, low fat simply doesn't work the same way
• Pure vanilla extract: Don't skimp here, it's the aromatic foundation of the whole cookie
• Cream cheese: Use blocks not tub spread, and let it come to room temperature for silky smooth frosting
• Powdered sugar: Sifting prevents lumps and gives you that professional bakery finish
• Milk: Just enough to achieve spreading consistency, add drop by drop

Instructions

Whisk your dry foundation:

In a medium bowl, combine flour with baking soda, baking powder and salt until everything is evenly distributed

Build the butter base:

Cream butter and sugar until the mixture turns pale and fluffy, this usually takes 2 to 3 minutes of serious beating

Add the wet ingredients:

Beat in your egg first, then fold in the sour cream and vanilla until the mixture looks silky and smooth

Combine everything:

Gradually add the dry ingredients, mixing just until you no longer see streaks of flour

Chill for success:

Cover the dough and refrigerate for at least one hour, this step is what prevents flat sad cookies

Prep your space:

Heat your oven to 350 degrees and line two baking sheets with parchment paper

Shape the cookies:

Scoop heaping tablespoons of dough, roll them into balls and flatten to about half an inch thick

Bake to perfection:

Pop them in for 9 to 11 minutes until the edges just barely start turning golden

Cool completely:

Let them rest on the baking sheet for 5 minutes before moving to a wire rack, patience prevents broken cookies

Make the frosting:

Beat cream cheese and butter until creamy, then gradually add powdered sugar and vanilla

Frost generously:

Once cookies are completely cool, spread that luscious frosting on thick

Save

These cookies became a Thanksgiving tradition after the year my aunt accidentally brought salt instead of sugar to the family baking day. We laughed so hard we cried, then made these sour cream beauties instead.

Making Them Your Own

I've learned that swapping half a teaspoon of vanilla for almond extract creates the most sophisticated flavor profile, and my niece requests this variation every single birthday. You can also tint the frosting with food coloring for holidays or special occasions.

Storage Secrets

The refrigerator becomes your best friend here because the frosting stays perfect and the cookies actually improve in texture. I've kept them for five days, though they've never lasted longer than two in my house.

Freezing For Later

Unfrosted cookies freeze beautifully for up to two months, which means you can prep for holiday weeks in advance. Wrap them tightly in layers with waxed paper between each one.

• Thaw frozen cookies on the counter for about an hour before frosting
• Frost only after they've completely returned to room temperature
• Label your freezer bags with the date so you use the oldest ones first

Save

May your kitchen always smell like vanilla and may your cookie jar never stay full for long.

Recipe FAQs

→ Why add sour cream to sugar cookie dough?

Sour cream adds moisture and acidity, creating an exceptionally tender, soft texture. It produces cookies that stay fresh longer and have a subtle tang that balances the sweetness perfectly.

→ Can I skip the chilling time?

Chilling is essential for these cookies. It firms the butter, prevents spreading during baking, and develops flavor. Skipping this step results in thin, flat cookies rather than thick, soft ones.

→ How should I store these cookies?

Store frosted cookies in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration. Bring to room temperature before serving for the best texture and flavor.

→ Can I freeze the dough?

Yes, freeze the scooped dough balls on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1-2 minutes to the baking time. Do not freeze frosted cookies.

→ How do I know when the cookies are done?

The cookies are done when the centers look set and edges are just barely golden. They should still appear slightly soft in the middle—they'll firm up as they cool. Overbaking results in dry, hard cookies.

→ Can I make these without a stand mixer?

A hand mixer works perfectly fine. Cream the butter and sugar thoroughly for 2-3 minutes until fluffy, which is crucial for texture. You can also mix by hand with vigorous stirring, though it requires more effort.