These sour cream sugar cookies are soft, chewy, and oh-so-tasty! With a hint of tanginess from the sour cream, they are a delightful treat for any occasion.
If you’re like me, you’ll end up sneaking a few before they even cool down. Don’t worry, they’re perfect for sharing… if you can resist! 😄
I love how simple they are to make. Just mix, bake, and enjoy the sweet and tangy goodness. Perfect with a glass of milk—or on their own, no judging here!
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of the cookies. You can use a gluten-free flour blend if you need a gluten-free option. Just make sure it has a good texture for baking.
Sour Cream: This ingredient adds moisture and a slight tang. If you don’t have sour cream, plain yogurt or buttermilk can work well as substitutes. They’ll keep your cookies soft!
Butter: Unsalted butter is preferred for better control of flavor. If you only have salted butter, just hold back on the added salt in the recipe.
Granulated Sugar: Standard white sugar is great for sweetness. You can replace some with brown sugar for a richer flavor, although it might change the cookie texture slightly.
What’s the Best Way to Achieve Soft, Chewy Cookies?
To get those delightful soft and chewy cookies, follow these simple tips:
- Make sure your butter is softened, not melted—this helps create the right texture.
- Don’t overmix the dough after adding the dry ingredients; mix just until combined.
- Don’t overbake! Take them out while they still look slightly underdone in the middle to ensure they remain soft.
- Cool them on the baking sheets for a bit before transferring to a wire rack. This helps them set perfectly.
Enjoy baking these cookies with your loved ones, and don’t forget to get creative with your frosting and sprinkles!
How to Make Sour Cream Sugar Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Frosting:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Food coloring (optional)
- Sprinkles for decoration
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 10 minutes for baking. Additionally, allow some time for the cookies to cool before frosting them, so plan for about 30 to 40 minutes in total.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
First, preheat your oven to 375°F (190°C). While it’s heating, line your baking sheets with parchment paper. This helps prevent the cookies from sticking and makes for easy cleanup.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This ensures everything is well combined and helps the cookies rise nicely. Set this bowl aside.
3. Cream the Butter and Sugar:
In a large bowl, cream together the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy, which should take about 3-4 minutes. This step adds a lot of air and makes the cookies tender!
4. Add the Wet Ingredients:
Next, beat in the egg and vanilla extract until everything is well combined. Then, mix in the sour cream. This will give your cookies their unique flavor and wonderful texture!
5. Combine Dry and Wet Ingredients:
Gradually add your flour mixture into the wet ingredients. Mix it just until everything is combined to form a soft dough. Be careful not to overmix, as this can make the cookies tough.
6. Shape the Cookies:
Roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly using the bottom of a glass or your palm.
7. Bake the Cookies:
Place the baking sheets in the oven and bake the cookies for 8-10 minutes. You want the edges to be lightly golden while the centers look slightly soft. They will continue to firm up while cooling.
8. Cool the Cookies:
Once baked, take the cookies out of the oven and let them cool on the baking sheets for 5 minutes. After that, transfer them to a wire rack to cool completely.
9. Make the Frosting:
While the cookies are cooling, prepare your frosting by beating the softened butter in a bowl until creamy. Gradually add powdered sugar while mixing, and then add milk (or cream) one tablespoon at a time until you reach a nice spreading consistency.
10. Color and Decorate:
If you want colored frosting, divide it into bowls and tint with food coloring. Then, spread frosting on each cooled cookie and top with colorful sprinkles.
11. Final Touch:
Allow the frosting to set a bit before serving your lovely sour cream sugar cookies!
Enjoy your deliciously soft and festive cookies, perfect for any occasion! 🍪
Can I Use Low-Fat Sour Cream?
Yes, low-fat sour cream can be used in this recipe! It will still provide the desired moisture and tanginess. However, it might slightly alter the texture, making the cookies a bit less rich.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to separate layers with parchment paper to avoid sticking!
Can I Substitute the Butter with Margarine?
Yes, you can substitute margarine for butter in this recipe. Just ensure that it’s softened for the best creaming results. Keep in mind that the flavor might be slightly different.
What If I Don’t Have Baking Powder?
If you don’t have baking powder, you can make a homemade substitute by mixing 1/4 teaspoon of baking soda with 1/2 teaspoon of vinegar or lemon juice. Add this to your wet ingredients to help the cookies rise properly.
