These Sour Cream Cookies are moist, fluffy and simply the best cut out cookies I’ve ever made! We used homemade icing for part of them and a can of icing for the rest. Both options were excellent. A few sprinkles finish them off! #cookies
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Best Sour Cream Sugar Cookie Recipe
Growing up we always made cut-out sugar cookies and they were good, but this Sour Cream Cookie recipe takes it up a couple notches. The cookie is much lighter and stays moist because of the sour cream.
Sometimes I feel funny about the word sour – but there’s nothing sour about these cookies. They are moist, delicious and hard to stop eating!
I will warn you that these cookies are VERY moist and the dough takes a little bit more finesse to roll out and handle than traditional sugar cookie dough, but it’s worth it! We’ve had readers submit other combinations of wet and dry ingredients and we’ve tested them. Our original recipe is our favorite as long as you have the time and patience to keep flouring your surface as your work with the tacky dough.
My kids and I make this recipe at most holidays so we can use different cookie cutters and a variety of seasonal sprinkles. The kids LOVE dressing up the cookies with sprinkles! Shaking them all over the counter and kitchen is almost as fun as eating them!
We used a round drinking glass to cut out the cookies in the pictures. Whether you use a basic round glass or cookie cutters, the taste and quality are the same
Easy Homemade Icing for Cut-Out Cookies
We like a nice thick layer of icing, so the batch of icing doesn’t quite cover all of our cookies. If we need more icing we just pull a can of pre-made vanilla icing out of the cupboard. We LOVE the taste of both. One is obviously easier.
The homemade icing does set up a bit better, after about an hour, so that the cookies could be carefully stacked.
I appreciate that a friend from church gave me this recipe, so I wanted to try it for the first time and make cookies for a Christmas fundraiser at church. We also took some of these cookies along to a family holiday party and everyone loved them!
Cookies this good don’t last more than a couple of days in our house, so we love using a storage container with easy to use lid. If we wanted them to last longer I would use freezer bags and freeze them to maintain maximum freshness.
How to Make Sour Cream Cookies
- In a mixing bowl, cream the butter and sugar. Beat in eggs.
- Add sour cream and vanilla, and mix well.
- Combine flour, baking powder and baking soda, add to the creamed mixture and mix well.
- Cover and chill dough at least 2 hours or overnight.
- Roll dough out on a heavily floured surface to a 1/4 inch thickness.
- Cut with a 3-inch cookie cutter or use a drinking glass.
- Place cookies on a lightly greased baking sheet. Bake at 350 degrees F for 7 to 10 minutes, or until cookies springs back when lightly touched. Cool.
- To make the icing mix powdered sugar, crisco, salt, and milk well.
- Add melted butter and vanilla. Blend thoroughly, and spread on cookies.
- Decorate with sprinkles or colored sugar if desired.
How Long Are Sour Cream Cookies Good?
If they last that long, 3 to 5 days is typically the shelf life for really moist cookies. Of course an airtight bag or container is key to maximizing cookie quality and shelf life. They may last a day or two longer if stored in an airtight container in the refrigerator.
How Do You Organize Cookies on A Tray?
When arranging cookies on a rectangular or square tray being placing cookies around the outside edge and work inward. When arranging cookies on a circular tray place one cookie in the center of the tray. Continue to arrange cookies in a circular pattern from the center working outward.
After icing Sour Cream cut-out cookies they need to be stored in a single layer to prevent icing sticking to the bottom of the other cookies. I prefer using an airtight container, but plastic wrap can also work.
Other Delicious Christmas Cookies:
- Cowboy Cookie Bars
- Dark Chocolate & Oatmeal Cookies
- Farmhouse Chocolate Chip Cookies
- Old Fashioned Oatmeal Raisin Cookies
- Applesauce Raisin Cookies.
- Chocolate Hermits
- No-Bake Peanut Butter Cookies
- Almond Bark Specials
- Pay Day Crunch
- Best Chocolate Chip Cookies {Farmhouse Style}
- Butterscotch Refrigerator Cookies
- Chocolate and Peanut Butter Bar Cookies
- White Chocolate Cranberry Oatmeal Cookies
We hope you enjoy all of these cookies as much as we do!
Printable Best Sour Cream Cookie Recipe
Best Sour Cream Cookies
These Sour Cream Cookies are moist, fluffy and simply the best cut out cookies I’ve ever made! We used homemade icing for part of them and a can of icing for the rest. Both options were excellent. A few sprinkles finish them off!
Ingredients
Cookies
- 3 eggs
- 1 1/2 cups sugar
- 1 cup butter softened
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Icing
- 1 pound powdered sugar
- 1/2 cup crisco
- 1/8 teaspoon salt
- 1/4 cup milk
- 2 tablespoons butter melted
- 2 teaspoons vanilla
Instructions
Cookies
-
In a mixing bowl, cream the butter and sugar. Beat in eggs. Add sour cream and vanilla, and mix well.
-
Combine flour, baking powder and baking soda, add to the creamed mixture and mix well. Chill dough at least 2 hours or overnight.
-
Roll dough out on a heavily floured surface to a 1/4 inch thickness. Cut with a 3-inch cookie cutter or use a drinking glass.
-
Place cookies on a lightly greased baking sheet. Bake at 350 degrees F for 8 to 12 minutes, or until cookies springs back when lightly touched. Cool.
Icing
-
Mix well - powdered sugar, crisco, salt, and milk.
-
Add melted butter and vanilla. Blend thoroughly, and spread on cookies. Decorate with sprinkles or colored sugar if desired.
Recipe Notes
*I will warn you that these cookies are VERY moist and the dough takes a little bit more finesse to roll out and handle than traditional sugar cookie dough, but it's worth it!
These are delicious and I love the convenience of pre-made frosting. This will be a fun Christmas cookie project for our family!!
Can i substitute the sour cream with Greek yogurt?
Great question! I have made that substitution in other recipes, but I have not tried it in these cookies yet. I think it may work, but may require a different amount of flour to roll the cookies out. Let me know how it goes if you give it a try!