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–+ servings
sour cream cookies topped with frosting and gold sprinkles on a wire rack.

Easy Sour Cream Cookies

Published by Kate
These soft and tender cookies are easy to make and a delight to eat—the sour cream makes them rich yet cake-like and soft.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Refrigeration time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 306 kcal

Ingredients
  

For the cookies:

  • ½ cup butter softened
  • 1½ cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2¾ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Decoration option #1

  • Sanding sugar

Decoration option #2: frosting

  • 1 cup butter softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • 1½ tablespoons milk

Instructions
 

  • Place butter and sugar in the bowl of a stand mixer (you can also use a large bowl and a hand mixer). Beat on high until light and fluffy.
  • Add the eggs, sour cream, and vanilla. Beat to combine.
  • Stir in the flour, baking powder, baking soda, and salt. Chill the dough for at least 2 hours (or up to 48 hours).
  • Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
  • Use a cookie scoop to scoop 1½ inch balls onto the baking sheet. Keep 2 inches in between the balls of dough.
  • If you’re using sanding sugar, roll each ball in sanding sugar before placing on the baking sheet.
  • Bake for 9–10 minutes, or until the edges are golden brown. Let cool.
  • If you’re using frosting, place all frosting ingredients in the bowl of a stand mixer. Beat on high until light and fluffy (you can also use a bowl and a hand mixer).
  • Frost the cookies and top with sprinkles, if desired.

Notes

The edible gold stars in the photos above can be found on Amazon. 
The cookies can be stored for 4–5 days at room temperature. You can also freeze the cookies (leave the frosting off before freezing so the frosting will still look nice). Keep them in an even layer or place pieces of wax paper between layers. Defrost at room temperature. 
You can freeze balls of cookie dough to bake later. 
Use full-fat sour cream for best results. 

Nutrition

Calories: 306kcalCarbohydrates: 44gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 50mgSodium: 91mgPotassium: 39mgFiber: 0.4gSugar: 33gVitamin A: 436IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg
Keyword sour cream cookies
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