If you’re searching for a delightfully tender, melt-in-your-mouth treat that balances rich flavor with a hint of tangy sweetness, this Sour Cream Sugar Cookies Recipe is a must-try. These cookies bring together the classic comforts of sugar cookies but with an extra creamy boost from sour cream, creating an irresistible texture that’s soft yet sturdy enough for frosting and sprinkles. Whether you’re baking for a special occasion or just craving a cozy homemade snack, this recipe is guaranteed to become one of your favorites.
Ingredients You’ll Need
With simple pantry staples and fresh ingredients, these cookies are easy to whip up, yet every element plays a crucial role in creating their signature taste and texture. From flour adding structure to sour cream lending moisture and tang, each ingredient works harmoniously to produce the soft and tender crumb that defines this Sour Cream Sugar Cookies Recipe.
- 1 cup granulated sugar: Sweetens the cookies while contributing to their classic sugar cookie crunch.
- ½ teaspoon sea salt: Balances sweetness and enhances the other flavors.
- ½ teaspoon baking soda: Helps the cookies rise just enough for softness without heaviness.
- 2½ cups all-purpose flour, plus extra for rolling: Forms the sturdy yet tender base for the cookie dough.
- ¼ cup cold unsalted butter: Adds richness and flaky softness.
- ¼ cup vegetable shortening: Keeps the cookies light and adds to their tender, melt-in-your-mouth texture.
- 1 large egg, beaten: Binds ingredients together and adds moisture for a perfect crumb.
- ½ cup sour cream, chilled: The star ingredient that gives these cookies their unique tang and tender bite.
- 1 teaspoon vanilla or almond extract: Infuses warm, inviting aroma and flavor.
- Sprinkles (optional): Add a fun pop of color and texture when decorating.
- 2 cups powdered sugar: For making the smooth, sweet glaze that finishes the cookies.
- ½ cup heavy whipping cream: Helps create a luscious frosting glaze.
- Pinch of sea salt: Enhances the glaze’s sweetness and rounds out flavors.
How to Make Sour Cream Sugar Cookies Recipe
Step 1: Combine and Pulse Dry Ingredients
Start by combining the granulated sugar, sea salt, baking soda, and all-purpose flour in the base of your food processor. Pulse about 5 to 6 times until the mixture is well blended; this ensures even distribution of the leavening and salt. Then add the cold butter and shortening and pulse around 25 times until the mixture looks uniformly sandy and crumbly. If you don’t have a food processor, you can sift the dry ingredients into a bowl and cut in the fats with a pastry cutter until the texture matches this crumbly stage. This step is essential as it creates the tender layers that make these cookies so special.
Step 2: Mix in Wet Ingredients and Chill the Dough
Pour your crumbly mixture into a large bowl, then stir in the beaten egg, chilled sour cream, and vanilla or almond extract. Mix gently until the dough comes together but don’t overwork it—overmixing can cause the cookies to be tough. Shape the dough into a disk and wrap it tightly in plastic wrap. Refrigerate for at least 1 hour, or for up to 24 hours. Chilling helps the dough firm up, making it easier to roll and cut, and intensifies flavor.
Step 3: Preheat Oven and Prepare Baking Sheet
As your dough chills, preheat the oven to 400ºF (about 204ºC). Position the rack in the middle of the oven for even baking. Line a baking sheet with parchment paper or a silicone baking mat like a Silpat to prevent sticking and help cookies bake evenly.
Step 4: Roll Out Dough and Cut Cookies
Lightly flour your rolling surface and rolling pin, then roll the dough to a quarter-inch thickness. This thickness ensures the cookies will bake quickly but remain soft and tender. Use your favorite cookie cutters to cut out shapes and transfer them gently to the prepared baking sheet. This part is perfect for making festive shapes and getting creative with your presentation.
Step 5: Bake Until Edges are Lightly Browned
Bake the cookies in the preheated oven for 6 to 8 minutes. Keep an eye on them—the edges should be just lightly browned, signaling they are perfectly baked but still buttery soft in the center. Remove from the oven and transfer cookies to a wire cooling rack to cool completely before decorating.
Step 6: Make the Glaze and Decorate
While the cookies cool, prepare the glaze by mixing powdered sugar, heavy whipping cream, and a pinch of sea salt in a small bowl until smooth and glossy. Once the cookies are fully cooled, frost each one with this luscious glaze and add sprinkles if you’d like. The glaze sets with a slight sheen, providing a sweet finish that complements the cookie’s subtle tang and softness.
How to Serve Sour Cream Sugar Cookies Recipe
Garnishes
Adding garnishes is one of the most fun parts of this Sour Cream Sugar Cookies Recipe. Classic colored sprinkles bring a festive vibe, especially for holidays or parties. For a more elegant touch, try a light dusting of edible shimmer dust or crushed freeze-dried fruit for subtle color and an extra layer of flavor. Garnishes not only enhance appearance but add a delightful texture contrast.
Side Dishes
These cookies pair beautifully with a warm cup of tea or coffee, making them an ideal treat for afternoon breaks or brunch spreads. If you want to set up a dessert table, you can complement them with fresh fruit slices or a scoop of vanilla ice cream for a richer experience. The cookies’ balanced sweetness and tender crumb make them versatile companions to a variety of beverages and desserts.
Creative Ways to Present
Presentation can elevate your baking to another level. Arrange the cookies on a decorative platter layered with parchment paper and fresh herbs like mint or rosemary for a rustic touch. For parties or gifts, stack them tied with a beautiful ribbon or pack them in mason jars with colorful labels. You can also freeze simple shapes and frost them later with vibrant glazes tailored to themes or seasons.
Make Ahead and Storage
Storing Leftovers
Keep your leftover sour cream sugar cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to a week, making them a perfect make-ahead treat to enjoy throughout the week or share with friends and family.
Freezing
If you want to keep these cookies longer, they freeze wonderfully either before or after baking. Freeze unbaked, wrapped dough discs for up to 3 months and thaw in the fridge before rolling out. Alternatively, freeze fully baked and glazed cookies layered with parchment paper in an airtight container. Thaw at room temperature for the best texture.
Reheating
To enjoy your cookies warm, gently reheat them in a low oven (about 300ºF) for 5 minutes or pop them in the microwave for 10 seconds. This quick warm-up revives their soft texture and enhances the flavor, almost like they came straight from the oven.
FAQs
Can I substitute sour cream with Greek yogurt?
Yes, Greek yogurt is a fine substitute that will provide a similar tang and moisture level. Just use the same amount and make sure it’s plain, full-fat yogurt for best results.
Why do the cookies need both butter and shortening?
The combination of butter and shortening balances flavor and texture. Butter adds rich taste, while shortening helps keep the cookies tender and prevents them from spreading too much during baking.
How can I make these cookies dairy-free?
You can replace butter with a dairy-free margarine and use a dairy-free sour cream alternative, such as coconut-based sour cream. Just ensure the substitutes are solid fats for the best texture.
Can I make the dough ahead of time?
Absolutely! The dough can be made up to 24 hours in advance and kept refrigerated. This actually enhances the flavor and makes the dough easier to roll and cut.
What is the best way to get crisp edges but a soft center?
Rolling the dough to a quarter-inch thickness and baking at 400ºF for 6 to 8 minutes allows the edges to just brown while keeping the centers soft and tender. Removing from the oven as soon as edges turn light brown is key to perfect texture.
Final Thoughts
There’s something truly wonderful about baking cookies that come out tender, flavorful, and with just the right touch of creaminess—this Sour Cream Sugar Cookies Recipe ticks all those boxes and then some. Whether you’re a seasoned baker or just getting started, this recipe is simple enough to enjoy and versatile enough to impress. So grab your apron, invite some loved ones, and create batches of these delightful cookies that are sure to become a cherished classic in your kitchen.
“`
Print
Sour Cream Sugar Cookies Recipe
- Total Time: 49 minutes
- Yield: 8 servings (approximately 24 cookies)
Description
Delightfully soft and tender Sour Cream Sugar Cookies with a subtle tang, coated in a smooth powdered sugar glaze. These cookies offer a perfect balance of sweetness and texture, enhanced by a simple vanilla or almond extract and optionally decorated with festive sprinkles. Ideal for holiday baking or everyday treats, they are quick to prepare and bake to a perfect lightly browned finish.
Ingredients
Dry Ingredients
- 1 cup granulated sugar
- ½ teaspoon sea salt
- ½ teaspoon baking soda
- 2½ cups all-purpose flour, plus extra for rolling
Fats
- ¼ cup cold unsalted butter
- ¼ cup vegetable shortening
Wet Ingredients
- 1 large egg, beaten
- ½ cup sour cream, chilled
- 1 teaspoon vanilla or almond extract
For the Glaze
- 2 cups powdered sugar
- ½ cup heavy whipping cream
- pinch of sea salt
Optional
- Sprinkles for decoration
Instructions
- Combine dry ingredients: In a food processor, pulse granulated sugar, sea salt, baking soda, and flour about 5-6 times until well combined. This ensures even distribution of leavening and seasoning.
- Add fats: Add cold unsalted butter and vegetable shortening to the mixture, pulsing approximately 25 times until the mixture becomes uniformly crumbly and sandy in texture, which is essential for tender cookies. Alternatively, sift dry ingredients into a bowl and use a pastry cutter for mixing fats manually.
- Form dough: Transfer the crumbly mixture to a large bowl. Add the beaten egg, chilled sour cream, and vanilla or almond extract. Stir to bring the dough together, then shape into a disk with your hands. Wrap in plastic wrap and refrigerate for at least 1 hour, or up to 24 hours, to allow the dough to firm up.
- Preheat oven: Set the oven to 400ºF, placing the rack in the center position for even baking. Line a baking sheet with parchment paper or a Silpat to prevent sticking.
- Roll and cut dough: Lightly flour a surface and rolling pin, then roll the chilled dough out to about ¼-inch thickness. Use cookie cutters to cut shapes and carefully transfer them to the prepared baking sheet.
- Bake cookies: Bake in the preheated oven for 6 to 8 minutes, or until the edges turn lightly browned, signaling they are perfectly baked with a tender crumb.
- Cool cookies: Remove from oven and place cookies on a wire cooling rack to cool completely before glazing.
- Prepare glaze: In a small bowl, whisk together powdered sugar, heavy whipping cream, and a pinch of sea salt until smooth and creamy.
- Glaze and decorate: Once cookies are fully cooled, spread the glaze on top and add sprinkles if desired. Let the glaze set before serving.
- Store: Keep cookies in an airtight container for up to one week to maintain freshness.
Notes
- For best results, ensure butter and shortening are cold before mixing.
- Chilling the dough helps to prevent spreading and enhances flavor.
- Use parchment paper or Silpat to avoid cookie sticking.
- Adjust vanilla or almond extract based on your preference to customize flavor.
- Sprinkles add a fun decorative touch, but can be omitted.
- Cookies slightly soften after glazing, so allow glaze to fully set before stacking.
- Baking time may vary slightly depending on oven; watch for lightly browned edges.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
