Sour Cream Cookies

These old fashioned sour cream cookies are a real treat! So fluffy and flavorful these cookies taste just like a sour cream donut! Whether you are enjoying them plain, with buttercream frosting, or dipped into powdered sugar, you are sure to love these easy sour cream cookies.

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Why You Need to Try These Cookies

• Full of unique flavor, these fluffy cookies are moist, rich, and tangy.
• Can be served with optional homemade buttercream, plain, or coated in powdered sugar.
• These cookies are simple to make and freezer friendly!

What are Sour Cream Cookies?

Sour cream cookies , sometimes called Amish sour cream cookies, are a super fluffy super moist vanilla cookie that contains sour cream! The sour cream adds to the richness and gives the cookies a unique but pleasant tangy flavour.

You won’t believe how pillowy soft these cookies are. They are also incredibly versatile and can be served with or without a homemade buttercream frosting.

Sour Cream Cookies Ingredients

These cookies use standard easy to find ingredients to make a cookie that is so soft and fluffy you will never want to make another cookie recipe again!

• Butter – salted or unsalted, make sure your butter is at room temperature so it is easier to cream into the sugar.
• Sugar – granulated white sugar is the best choice for these cookies.
• Sour cream – full fat sour cream works best!
• Eggs – have your eggs at room temperature ready to go for best results.
• Vanilla extract – real vanilla extract will always taste better than artificial!
• All purpose flour
• Baking soda
• Baking powder
• Salt – adjust the amount of salt if you used salted butter.

Variations

The best way to add variety to these cookies is in how you frost or decorate them.

If you do not want to add the optional buttercream frosting, try rolling the baked cookies in powdered sugar, cinnamon, or shaved chocolate before enjoying.

Chocolate chip sour cream cookies anyone? Why not! Add some of your favorite type of chocolate chips to the batter before forming the cookies and baking.

Pro Tips

• The butter and eggs should be at room temperature before you start making the cookies. Cold butter will not cream into the sugar properly and cold eggs will cause the creamed butter to solidify and lead to a chunky batter.
• Keep a close eye on the cookies in the oven. You don’t want to over bake them, the cookies should still be fairly pale in color with slightly golden brown edges.
• Let the cookie cool momentarily on the baking sheet before transferring them to a cooling rack to cool completely before icing.
• When making buttercream, add the sugar slowly a few tablespoons at a time while the mixer is running for the smoothest possible buttercream.

Storage Tips

Let the cookies cool completely before storing. Sour cream cookies can be stored at room temperature for 2 days, or in the fridge for up to 2 weeks.

For longer term storage allow the cookies to cool and place them in a  resealable freezer bag. Keep frozen for up to 3 months and thaw in the fridge before eating.

FAQs

Sour Cream Cookies

Cook Time: 25 minutes minutes

Total Time: 25 minutes minutes

These old fashioned sour cream cookies are a real treat! So fluffy and flavorful these cookies taste just like a sour cream donut! Whether you are enjoying them plain, with buttercream frosting, or dipped into powdered sugar, you are sure to love these easy sour cream cookies.

5 from 1 vote

Review Recipe

Ingredients 

For the cookies:

• 1 cup unsalted butter softened
• 1 ¾ cup sugar
• 1 cup sour cream at room temperature
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 3 ½ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt

Buttercream Frosting:

• 1 cup unsalted butter at room temperature
• 16 ounces powdered sugar
• 1-2 Tablespoons whole milk as needed
• 1 teaspoon vanilla extract

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Instructions

• Cream together the butter and sugar in a large bowl with an electric mixer for 2-3 minutes until light and fluffy.
  
• Add the sour cream, eggs, and vanilla and mix until well combined. Gently mix in the flour, baking soda, baking powder, and salt. Mix until just combined. Refrigerate overnight to firm up.
  
• Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
• Scoop the chilled dough into 1 inch balls and space 2 inches apart on the prepared baking sheets.
  
• Bake for 11-12 minutes until the center is soft and the edges are just beginning to brown.
• Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a cool rack to cool completely.
  
• To make the buttercream frosting, cream the butter for 3-5 minutes with an electric mixer until light and fluffy. Slowly beat in the powdered sugar until the buttercream is smooth. Add the milk and vanilla and mix to combine.
  
• Frost the cookies if you wish or leave them plain, or dipped in icing sugar.