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 finished them off! #cookies
Sour Cream Cookies – Better Than Sugar Cookies
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!
My kids and I will be making this recipe many more times and using different shapes of cookie cutters in the future. Although using a round glass does save storage space, tastes just as good and can be easily dressed up with sprinkles of any kind.
We like a nice thick layer of icing, so the batch of icing didn’t quite cover all of our cookies. So we just pulled a can of pre-made vanilla icing out of the cupboard. We loved the taste of both. One is obviously easier. The homemade icing did 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.
Here are a few of our other favorite holiday cookies to make: Cowboy Cookie Bars, Dark Chocolate & Oatmeal Cookies, Chocolate & Peanut Butter Bar Cookies, Farmhouse Chocolate Chip Cookies, Old Fashioned Oatmeal Raisin Cookies, Applesauce Raisin Cookies. We hope you enjoy all of these cookies as much as we do!
Printable Best Sour Cream Cookie Recipe
Best Sour Cream 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
- 1 pound powdered sugar
- 1/2 cup crisco
- 1/8 teaspoon salt
- 1/4 cup milk
- 2 tablespoons butter melted
- 2 teaspoons vanilla
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.
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.