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.
Debbie Glenn says
This was the best cookie I ever made people loved them and they were their favorites every body wants the recipe
Mimi Lewis says
The best sour cream cookies EVER!
Jillian says
This is such an easy recipe with a simple ingredient list but don’t be fooled. These cookies are addictive and delicious! Seriously so good and they came out perfectly. I followed the recipe exactly. I didn’t glaze mine because I ran out of sour cream but they didn’t even need it!
Anna says
I love this recipe, it has become a must for the Holidays!
Tara says
I really want to make this recipe but I only have self-rising flour, not all-purpose. How should I adjust the recipe?
MC says
Easy and delish- used a little less flour and added maple syrup and vanilla. Did not ice and they went fast
David Payne says
Very good recipe. Easy to make with very little mess. Highly recommend you try it !
Michael Magill says
The cookies were easy to make and tasty. Our family is split about the glaze, though. Those of us with a bigger sweet tooth prefer the glaze, the rest prefer them without the glaze. Without the glaze they remind me of one of my favorite cookies, ricotta cheese cookies, even if these aren’t as moist and are a bit sweeter. Thanks for the recipe!
Cindia Martinez says
Totally delish!!! Easy to make and sure they’ll be a hit at work…if they make it!!! My husband has been snacking away!!! Wonderful recipe!!!
Elizabeth says
This is such a great way to use up sour cream! I’m at almost sea level and had the same issue with the cookies coming out basically flat with the 1.5 cups of flour. I’m definitely going to try the 2 cups next time instead and see how that works. I wonder if it has to do with the kind of flour she uses in the cookbook…
TD says
as a child my grandmother use to make these from scratch but also around 1958-1960 Archway sold a version of these as well I am SO GLAD TO FIND THIS RECIPE!!!!!!! So many memories of my precious grandmother
Kirsten Albrechtsen says
I added a bit of good quality almond extract to both the dough and the icing. It was delicious! I will definitely be making these again. I also refrigerated the dough which was very helpful.
Donna says
I would like to add both orange zest and chopped dries cranberries to the icing. Any idea about how much I should add? Also, can I stack these in a container even though the icing is sticky? If I put wax paper between layers, will it pull the icing off the cookies on the bottom? I would appreciate any feedback.
Marie Lorincz says
Cookies xame out great, but glaze super wet and sticky, never dried whst happened?
Deborah says
The glaze does stay a bit sticky – it won’t dry completely.
Marie Lorincz says
Ok, thanks!
Pat Greene says
No vanilla or any type of flavoring? Lemon zest? Anything?
Deborah says
Nope, but feel free to add a flavoring to change things up!
Amanda @ Glitter It Gold says
The 2 cups of flour worked perfect for me. They turned out super light and fluffy, I added some lemon zest to both the cookies and the glaze and loved how they turned out. This is definitely a keeper recipe for using up leftover sour cream.
Deborah says
I’m a lemon lover, so I love the lemon! So glad you liked them!