Sour Cream Sugar Cookies – easy soft sugar cookie recipe that makes perfect frosted sugar cookies! No chilling, rolling, or cutting necessary!
I’ve had a love-hate (mostly hate) relationship with sugar cookies over the years.
Sugar cookies are usually so pretty. They are cut out in cute little shapes or frosted and decorated so that they look extra delicious.
The problem is that they so often look better than they taste.
There’s nothing worse (cookie-wise) than taking a bite of a lovely cookie only to find that it is dry tasteless or is so sweet that it makes your teeth hurt.
These Sour Cream Sugar Cookies are far easier and so much tastier than that kind of sugar cookie. They are soft and sweet and require no chilling, cutting, or rolling.
All of which make them a great choice when a sugar cookie craving strikes.
How to make sugar cookies
These sugar cookies are a little different. They are drop cookies, so they don’t need to be rolled out. Also, the dough doesn’t have to be chilled before baking.
The dough is made like a traditional drop cookie dough. Just be careful not to over-mix as you’ll want the cookies to be tender.
Also, these cookies are topped with a traditional buttercream frosting instead of a royal icing.
What makes these cookies soft?
The combination of sour cream, egg yolks, and brown sugar all help to make these soft sugar cookies tender.
What is cool room temperature?
To get get the best results, make sure that the butter is at cool room temperature, not room temperature or melting.
The butter should dent a little if poked but shouldn’t be warm. If the butter is too warm, the cookies won’t hold their shape and will end up flat.
How to store sugar cookies
I recommend storing the cookies in a single layer in a resealable bag. I also recommend chilling any leftover cookies.
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Sour Cream Sugar Cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter (at cool room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large egg yolks
- 1 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons milk
- 1/2 cup butter (at cool room temperature)
- 3 cup powdered sugar
- 2-4 tablespoons milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Preheat oven to 350 F. Line two baking sheets with parchment paper or silicone baking mat.
- In a mixing bowl, whisk together flour, baking powder, and salt until combined. Set aside.
- In a large bowl, beat together butter and sugars until well-combined.
- Beat in egg yolks one at a time, scraping down the sides as necessary.
- Mix in vanilla extract, sour cream, and milk until combined. Batter may look curdled at this point.
- Add dry ingredients, and mix until just combined.
- Scoop dough using a medium cookie scoop (1.5 tablespoons), and drop onto prepared baking sheets, spacing cookies 2-inches apart.
- Bake for 10-13 minutes.
- Let cool on baking sheet for 10 minutes.
- Transfer to a wire rack to finish cooling.
- To make the frosting, beat together butter, powdered sugar, 2 tablespoons milk, vanilla, and salt.
- Beat until well-combined, adding in additional milk as needed.
- Frost cooled cookies with frosting.
- Make sure that the butter is at cool room temperature, not room temperature or melting. The butter should dent a little if poked but shouldn't be warm. If the butter is too warm, the cookies won't hold their shape and will end up flat.
- Nutrition facts are estimates.