These sour cream sugar cookies are soft, chewy, and just the right amount of sweet! The sour cream adds a nice tang that makes them extra tasty and fun to eat!
Whenever I bake these cookies, I can’t help sneaking a few while they cool. It’s like they have a magic spell—who can resist that sweet smell? 🍪
They’re super easy to make too! Just mix everything together, scoop, and bake. Perfect for bringing a smile to anyone’s face, including my own!
Key Ingredients & Substitutions
Flour: All-purpose flour is the backbone of these cookies. If you’re aiming for a gluten-free version, gluten-free all-purpose flour works great as a substitute. Just be sure it includes a binding agent!
Sour Cream: Sour cream gives these cookies a delightful tang and moisture. If you want a lighter option, feel free to use Greek yogurt instead. It adds a similar creaminess and tanginess.
Butter: Unsalted butter is best for better control over the saltiness. However, if you only have salted butter, just reduce the added salt in the recipe slightly.
Sugar: Granulated sugar provides sweetness, but you can substitute half of it with brown sugar for a deeper flavor and slight chewiness. It complements the tanginess of the sour cream beautifully!
How Can I Ensure My Cookies Are Soft and Chewy?
To achieve that soft and chewy texture in your sour cream sugar cookies, follow a couple of key tips:
- Do not overmix the dough once you add the dry ingredients. Just mix until everything is combined to avoid tough cookies.
- Make sure to flatten the dough balls slightly before baking. This helps them spread evenly while baking for a perfect cookie shape.
- Keep an eye on the baking time. Remove them from the oven as soon as the edges are golden; the centers might seem soft, but they will firm up as they cool.
- Always let them cool for a few minutes on the baking sheet. This helps them set without becoming too hard.
These techniques will lead you to a delightful batch of soft sour cream sugar cookies that everyone will love! Happy baking!
Sour Cream Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the Frosting:
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2-3 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles for decoration
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, plus 11 minutes to bake, and allow for some cooling time afterward. So, overall, you’re looking at about 30-40 minutes until you can enjoy these delightful cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined. Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes. It’s like making a little cloud of sweetness!
4. Add Egg and Flavors:
Next, add the egg, vanilla extract, and sour cream to the butter mixture. Beat everything together until it’s nice and smooth and fully combined.
5. Combine Dry Ingredients:
Gradually add the dry mixture to the wet ingredients. Stir gently until just combined—don’t over-mix, or your cookies might turn out tough!
6. Shape the Cookies:
Now, scoop out the dough using about 1 to 1 ½ tablespoons per cookie and roll them into balls. Place them on your prepared baking sheets, making sure to leave about 2 inches between each one.
7. Flatten the Dough:
Using the bottom of a glass or your hand, gently flatten each dough ball so they spread nicely while baking.
8. Bake the Cookies:
Pop those beauties in the oven for 9 to 11 minutes or until the edges are just turning golden brown. Once done, remove them from the oven and let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
9. Make the Frosting:
While the cookies are cooling, prepare the frosting. Beat the softened butter in a bowl until it’s creamy, then gradually add the sifted powdered sugar, alternating with the milk, mixing until the frosting is smooth and spreadable.
10. Add Flavor and Color:
Mix in the vanilla extract. If you want colorful cookies, divide the frosting into separate bowls and add food coloring to each.
11. Frost the Cookies:
Once the cookies are completely cool, you can frost them! Use a butter knife or spatula to spread the frosting generously over each cookie.
12. Top with Sprinkles:
While the frosting is still soft, sprinkle some fun decorations on top to make them extra special!
13. Let it Set:
Allow the frosting to set a bit before serving to avoid a sticky situation. Then enjoy your beautiful sour cream sugar cookies!
Enjoy your soft and slightly tangy sour cream sugar cookies with colorful frosting and sprinkles! 🎉
Can I Use Low-Fat Sour Cream in This Recipe?
Yes, you can use low-fat sour cream as a substitute! It will still provide the tanginess and moisture needed for the cookies, though they might be a bit less rich than using full-fat sour cream.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough balls before baking. Just roll them into balls, place them in a single layer on a baking sheet to freeze, then transfer them to an airtight container. When you’re ready to bake, you can bake them straight from the freezer, just adding a couple of extra minutes to the baking time.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 1 week. If you want to keep them fresher for longer, you can refrigerate them for up to 2 weeks, although they may lose some of their softness.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the cookie dough ahead of time and refrigerate it for up to 48 hours before baking. Just make sure to wrap it tightly in plastic wrap to prevent drying out!