Soft Sour Cream Sugar Cookies

The first batch I made disappeared before the frosting was even fully mixed. My roommate kept wandering into the kitchen, drawn by that unmistakable buttery vanilla scent, and somehow three cookies vanished right off the cooling rack.

Last Christmas, my niece decided these were officially the best cookies she had ever tasted. She sat on the counter watching me roll the dough balls, asking every thirty seconds if they were done yet, and promptly claimed the first frosted one as her own.

Ingredients

• 2 3/4 cups all-purpose flour: This creates the perfect structure without making the cookies dense or breadlike
• 1/2 teaspoon baking soda: Works with the powder to give the cookies just the right amount of lift
• 1/2 teaspoon baking powder: Ensures a nice puff without spreading too thin in the oven
• 1/2 teaspoon salt: Balances the sweetness and brings out all the vanilla notes
• 1/2 cup unsalted butter softened: Room temperature butter creams perfectly into the sugar for a tender base
• 1 cup granulated sugar: Creates that crisp edge while keeping centers soft and pillowy
• 1 large egg: Binds everything together and adds richness to the dough
• 1/2 cup full fat sour cream: The secret ingredient that makes these impossibly soft and tender
• 2 teaspoons pure vanilla extract: Do not use imitation here, the real stuff makes all the difference
• 4 ounces cream cheese softened: Use full fat for the most luscious, stable frosting
• 1/4 cup unsalted butter softened: Keeps the frosting creamy and pipeable
• 2 cups powdered sugar sifted: Sifting prevents lumps and ensures silky smooth frosting
• 1 teaspoon pure vanilla extract: Adds depth to the frosting beyond just sweetness
• 1 to 2 tablespoons milk: Adjust this to get exactly the consistency you want
• Sprinkles optional: Because sometimes you just need a little confetti on your cookies

Instructions

Whisk the dry ingredients together:

In a medium bowl, combine the flour, baking soda, baking powder, and salt until everything is evenly distributed

Cream the butter and sugar:

Beat the softened butter and granulated sugar in a large bowl for 2 to 3 minutes until the mixture is pale and fluffy

Add the egg and dairy:

Mix in the egg until fully incorporated, then blend in the sour cream and vanilla extract until smooth

Combine wet and dry:

Gradually add the flour mixture to the wet ingredients, mixing just until no dry streaks remain

Chill the dough:

Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight for easier handling

Prepare for baking:

Preheat your oven to 350°F and line two baking sheets with parchment paper

Shape the cookies:

Scoop heaping tablespoons of dough, roll them into balls, and place them 2 inches apart on the prepared sheets

Flatten slightly:

Gently press each dough ball to about 1/2 inch thickness with your palm or the bottom of a glass

Bake until set:

Bake for 9 to 11 minutes until the cookies look set and edges are just barely golden

Cool completely:

Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack

Make the frosting:

Beat the cream cheese and butter until creamy, then gradually mix in the powdered sugar until smooth

Finish the frosting:

Stir in the vanilla extract and add milk 1 tablespoon at a time until you reach your desired consistency

Frost and decorate:

Once the cookies are completely cool, spread or pipe the frosting generously and add sprinkles if you like

Save

My friend Sarah swears she does not even like sweets, but she ate four of these at our last game night. She said something about how they are not too sweet and the texture is just perfect, then proceeded to take half a dozen home with her.

Getting The Right Texture

The sour cream is what sets these apart from every other sugar cookie recipe you have tried. It adds moisture and tenderness that you just cannot get from butter alone, creating that addictive pillowy bite that keeps people coming back for more.

Frosting Like A Pro

Let your cream cheese and butter come to full room temperature before mixing. Cold ingredients create lumpy frosting that will never quite get smooth, and nobody wants to eat frosting with chunks of cream cheese in it.

Make Ahead And Storage

The dough actually benefits from a longer chill in the refrigerator, so feel free to make it up to 24 hours before baking. Unfrosted cookies freeze beautifully for up to two months, just thaw them and frost when you are ready to serve.

• Frost cookies only after they are completely cool or the frosting will melt right off
• Store frosted cookies in the refrigerator since the cream cheese needs to stay cold
• Let refrigerated cookies sit at room temperature for 15 minutes before serving for the best texture

Save

There is something deeply satisfying about a cookie that tastes like it came from a bakery but came out of your own oven. Share these with people you love, or do not, I will not judge either way.

Recipe FAQs

→ Why is sour cream added to sugar cookie dough?

Sour cream adds moisture and acidity, creating a more tender, pillowy texture while preventing the cookies from becoming tough or dry. It contributes to that melt-in-your-mouth quality.

→ Can I skip chilling the dough?

Chilling is essential for thick, soft cookies. Without refrigeration, the dough spreads too much during baking, resulting in thin, crispy cookies rather than the desired soft texture.

→ How long do frosted cookies stay fresh?

Store frosted cookies in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires refrigeration for food safety.

→ Can I freeze these cookies?

Yes, freeze unfrosted cookies for up to 2 months. Thaw at room temperature, then frost when completely cool. Do not freeze frosted cookies as the texture changes.

→ Why did my cookies spread too much?

Insufficient chilling time, warm dough, or not measuring flour correctly can cause excessive spreading. Always chill the full hour and spoon and level flour for accurate measurement.