Sour Cream Cookies

These Sour Cream Cookies are soft, chewy, and frosted with an irresistible sour cream frosting! They're the perfect canvas for festive sprinkles to dress them up for any holiday or occasion!

Course Dessert

Cuisine Cookies

Prep Time 20

Cook Time 10

Total Time 35

Servings cookies

Calories 133kcal

Author Amee

Equipment

Baking Sheets
Nonstick Parchment
Cookie Scoop (medium; about 1.5 Tablespoons in volume)
Offset Spatula

Ingredients

Sour Cream Cookies

2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup unsalted butter, softened
2 eggs, at room temperature
½ cup sour cream, at room temperature
2 teaspoons vanilla bean paste (see note)

Sour Cream Frosting

½ cup unsalted butter, softened
¼ cup sour cream, at room temperature
2 cups powdered sugar, sifted
1 teaspoon vanilla bean paste (see note)
pinch salt

US Customary - Metric

Instructions

For Sour Cream Cookies

Preheat oven to 350° F. Line baking sheets with parchment (see note) and set aside.
Combine the dry ingredients in a small bowl. Set aside.
2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Combine the sugar and butter in the bowl of a stand mixer. Beat until light and fluffy, scraping down the sides of the bowl as necessary.
1 cup sugar, ½ cup unsalted butter, softened
Add eggs one at a time, allowing the first to incorporate before adding the second. Add sour cream and vanilla bean paste (see note) and mix to combine.
2 eggs, at room temperature, ½ cup sour cream, at room temperature, 2 teaspoons vanilla bean paste
With the mixer running on low speed, gradually add the dry ingredients and mix until just incorporated.
With a medium cookie scoop (see note), scoop dough onto prepared baking sheets at least 2 inches apart. Bake cookies until barely golden, 10-12 minutes. I turn the baking sheets around in the oven after 5 minutes to help promote even baking. Allow the cookies to cool on the pan for a few minutes before removing to a wire rack to cool completely.

For Sour Cream Frosting

In the bowl of a stand mixer, beat the butter until smooth, scraping down the sides of the bowl as needed.
½ cup unsalted butter, softened
Add the sour cream and mix to combine. Gradually add the sifted powdered sugar and mix until incorporated. Add the vanilla bean paste (see note) and salt and mix to combine.
2 cups powdered sugar, sifted, 1 teaspoon vanilla bean paste, ¼ cup sour cream, at room temperature, pinch salt
Once the cookies are completely cool, top with the frosting.
The cookie dough will keep, well wrapped in the refrigerator, for a few days, or up to six months in an airtight container in the freezer. Once baked, they'll keep for up to five days in an airtight container on your counter.
Enjoy!

Notes

Note on parchment: I like using nonstick parchment on my pans to ensure no sticking and for easier cleanup.

Note on vanilla bean paste: I love the flavor of vanilla bean paste, and the beautiful flecks of vanilla bean it leaves in both the cookies and the frosting! If you don't have vanilla bean paste or prefer not to use it, you can use an equal measure of vanilla extract.

Note on cookie scoop: I used a medium cookie scoop (about 1.5 tablespoons in volume) to portion out my cookies so they’re all uniform in size (and my hands stay a lot cleaner).

Nutrition