They may not be the fanciest cookies around, but these Sour Cream Cookies won’t last long in the cookie jar! They will quickly become a family favorite.
Did you know that sour cream is the secret ingredient to some of my favorite desserts? If you want to try some, check out this Sour Cream Cheesecake or this Sour Cream Apple Pie.
If you know me, you know I’m a sucker for those old fashioned, homely type recipes. So when I saw the recipe for these Sour Cream Cookies, I knew I needed to give them a try.
In the book that this recipe is adapted from, the author mentions that these cookies would never be found in a high end bakery or fancy cookbook, but that they will be found in nearly every community cookbook. Sounds like my kind of recipe!!
These are definitely not fancy cookies, and some may even call them “plain”, but I thought they were completely addictive. They are almost like a super soft sugar cookie.
I seriously had to hide these Sour Cream Cookies away so I wouldn’t eat the whole batch myself!!
Ingredients
- Butter: I like to use unsalted butter.
- Sugar: You will need granulated sugar for the cookies and powdered sugar for the icing.
- Egg: For best results, make sure the egg is at room temperature.
- Sour Cream: I have only ever tested these using full fat sour cream.
- Flour: I use all-purpose flour.
- Salt: The salt balances and enhances flavors.
- Baking Powder & Baking Soda: You’ll want both baking powder and baking soda for these cookies. They will help to give the cookies lift and give the cookies their texture.
How to Make Sour Cream Cookies
1: Make the dough by combining the butter and the sugar until they are fully combined.
2: Add in the egg and the sour cream.
3: Combine the dry ingredients and add them to the wet ingredients.
4: Mix the dough together. It will be sticky, but this is normal.
5: Use a cookie scoop to drop the dough onto a baking sheet lined with parchment or a silpat liner.
6: Bake the cookies until they brown around the edges.
7: Make the icing by combining powdered sugar and sour cream.
8: Spread the glaze over the tops of the cookies.
Sour Cream Cookies Video
Variations
- Add some lemon zest or lemon extract to the cookies. You can even add it to the glaze!
- Top the cookies with buttercream frosting instead of the sour cream glaze.
- You can also sprinkle the cookies with powdered sugar instead of adding the glaze.
Tips and Tricks
This cookie dough is a bit sticky, so you’ll want to make sure you use a cookie scoop. It’s a lot less messy!
Use parchment paper or a silpat liner on your baking sheets so that they cookies don’t stick.
You don’t have to add the glaze – believe me, you will not have a problem finishing them off without it – but I absolutely loved the glaze. While you can’t taste the sour cream in the cookies at all, with the glaze, you get that little bit of tang that gives these cookies that little something special.
Storage Instructions
- These cookies are best stored in an airtight container in the refrigerator.
- Because the icing is a little sticky, you’ll want to place a piece of parchment paper or wax paper between the cookies if stacking.
- The cookies will freeze well, but they will need to be frozen before they are iced.
More Cookie Recipes
Cake Mix Cookies
Toll House Cookie Recipe
Snickerdoodle Recipe
The BEST Sugar Cookie Recipe
Peanut Butter Cookies
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Sour Cream Cookies
Ingredients
Cookies
- 6 tablespoons butter at room temperature
- 1 cup sugar
- 1 large egg
- 1/2 cup sour cream
- 2 cups all purpose flour*
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
Glaze
- 1/2 cup powdered sugar
- 1/4 cup sour cream
Instructions
- Preheat the oven to 375ºF.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar until light and fluffy, about 2 minutes. Add in the egg and the sour cream and mix until combined, about 1 more minute. Add the flour, salt, baking powder and baking soda and mix just until combined. They dough will be wet – not like typical cookie dough.
- Using a 1- to 2-tablespoon cookie scoop, scoop the dough onto greased or line baking sheets.
- Bake the cookies in the preheated oven until brown around the edges, 7-9 minutes for smaller cookies or 9-11 minutes for larger cookies. Let the cookies cool completely on the baking sheet before removing.
- Once the cookies are cool, combine the powdered sugar and sour cream. Dip the tops of the cookies in the glaze, or spread the glaze on top of the cooled cookies.
Andrea says
I’ve just started making biscuits with sour cream so I always have some on hand – cheaper than the good buttermilk. These cookies sound so good! I’m tempted to add a bit of lemon extract or zest to the cookie and/or frosting! (I’m looking at snow and wishing for Spring already).
Chitra says
The cookies taste great. However the cookie dough was not stiff for me to form into balls. I added 2 cups + 4 tbsp f flour. Could to describe the consistency of the dough? Thanks.
Jane says
For those who have managed not to eat them before they are gone, what’s the best way to store them? Can they be stored in containers at room temp? I am making some for an upcoming event.
Kristi Steffen says
I was wondering the same thing. I just made these (delicious, by the way) and I’m wondering, with sour cream in the frosting, if they need to be kept in the fridge?
Deborah says
I think it mostly depends on what you are comfortable with. For me, I’m not too paranoid and would probably store them at room temperature in an airtight container. In the book, she says she stores all baked cookies in an airtight container in the fridge. So I really think it’s just personal preference.
Georgia says
I made these last weekend and they were delicious! Definitely a new family favorite. I’m wondering if the dough would work in a cookie press like spritz cookies? Has anyone given it a try? These will be great for the holidays.
Dee says
Just made these for a “care pkg” for the grandson at college. Unfortunately, he will not be getting them. I just can’t let them go – they’re too good! I doubled the batch and baked 2 cocokie sheets just like the recipe states. Tasted one as it cooled & realized that I could step it up just a little by adding orange zest. I added it to both the cookie dough, as well as to the icing. They were good before, but this just made them so much better (imo)!
Going to try to make another batch soon, but going to do half like the recipe states, then add lemon zest for the other half. Maybe someday the grandson will actually get some. LoL
Deborah says
Haha – this made me laugh! I’m so glad you liked them so much. And I love the addition of the orange zest – I’m totally going to try that next time!!
Debbie Tuttle says
I don’t have a mixer with a bowl and paddles….is this going to be a problem?
Deborah says
It’s possible to make them without a mixer, but it might take a lot of arm power to get the butter and sugar light and fluffy. If you have a hand mixer, that would work as well.
Heather says
What’s your altitude? I’m in Colorado (moved from PA) and the general fix is half the leavening and an extra two tablespoons of flour per cup. For almost everything. Cakes, cookies, (Although with cookies I tend to do 2/3 of the leavening) etc. Plus a stint in the fridge pre-bake never hurts. The day I moved here my next door neighbor told me this and she was dead on. Basically with too much leavening and a lack of air pressure on top (from the altitude) the baked goods rise super quick with the normal amount of leavening and then, since the structure of the baked good isn’t set up yet, crash back down, leaving flat cookies and fallen cakes.
I’m gonna try these cookies. They look delicious.
Deborah says
I’m at about 4500 feet. It’s funny, because I’ve never really had to adjust for altitude before, until the last year or so. I’m definitely going to try your fix next time – that’s pretty easy to remember!
Joanne Bruno says
I had similar feelings about this cookbook – definitely quite a few recipes I want to make, but it feels so random! Like, there is no organization at all, which I find kind of frustrating. I don’t remember seeing these in my first passes through it, but I’ll have to seek them out! Totally an example of how simple can be best.
Laura @ Laura's Culinary Adventures says
Yum! I have a soft spot for homey recipes 🙂
Shiran @ Pretty. Simple. Sweet. says
I was just thinking if I should buy this book! I love your review. I’ve never tried adding sour cream to cookies before, but it sounds really interesting! By the way, I own the first cookbook and I love it 🙂
Catherine says
Beautiful cookies! Perfect for Mother’s Day treats. xo Catherine
Brenda @ a farmgirl's dabbles says
I have Christina’s first book and like it alot. I’ve been waiting for my chance to flip through this new one. Have you visited her shop in NYC? Oh. My. Awesome sweet goodness!
Hayley @ The Domestic Rebel says
I love Christina’s first cookbook so maybe I’ll have to preview this one before pulling the trigger. Either way, must make these cookies! They look fabulous!
Susan says
These cookies have been part of my life since I was born – very early forties! We used actual soured whipping cream and added pecans.We always added food coloring to the frosting or chocolate. In Illinois they were never flat, but here in Colorado – like skinny pancakes. When I moved here I learned to use commercial sour cream, thank goodness. Also found that an hour in the fridge took care of the “flat” problem. I hope everyone tries them and recognizes why they should be part of their life. (I’m sure my recipe is different in other ways, but the flavor will be close.)
Deborah says
I love stories like this! And I’m glad to hear that I’m not the only one with flat cookies due to altitude!! I’ll have to try refrigerating the dough next time – because there will be a next time!
George in Quito says
You took good pix; they really grabbed my attention. I’ll be mindful of the mix, too, since I live at about 9400 feet altitude. Thanks for sharing!
dc says
Thanks for the cookie recipe! And the review…I have her first book and it was a bit different as well. My attempt at the recipes in that book suffer because I don’t have a standmixer. I’m a sucker for the ideas tho’!