Soft Fluffy Sour Cream Cookies

These oldfashioned sour cream sugar cookies are irresistibly soft and fluffy with a subtle tang that makes them truly special. The sour cream in the dough creates a tender crumb and meltinyourmouth texture that sets this recipe apart from your typical sugar cookie. Whether you're decorating them for the holidays or enjoying a simple treat any time of year, these cookies never fail to delight.

I remember the first time I made these during the holidays. The whole house smelled like a cozy bakery and they disappeared in minutes. Now baking these with my family has become a warm tradition we all look forward to.

Ingredients

• All purpose flour: for structure and the classic sugar cookie chew. Use freshly sifted flour for best results
• Baking powder and baking soda: help the cookies rise softly without becoming cakey
• Salt: enhances flavors and balances sweetness use fine sea salt if possible
• Unsalted butter: adds richness and tenderness make sure it is softened to room temperature before mixing for easy creaming
• Granulated sugar: sweetens the dough and helps create a slight crispness on the edges
• Egg: acts as a binder and adds moisture for a tender chew
• Sour cream: is the star ingredient that adds moisture tang and softness
• Vanilla extract: brings warmth and depth to the flavor
• Powdered sugar: sweetens and thickens the frosting for smooth spreadability
• Milk: thins the frosting for the perfect consistency add gradually to avoid runniness
• Optional food coloring and sprinkles: add festive fun and personalization

Instructions

Sift Dry Ingredients:

Whisk together flour baking powder baking soda and salt in a medium bowl so everything is evenly distributed. Set aside. This step ensures no clumps and an even rise.

Cream Butter and Sugar:

Using a stand or hand mixer beat softened butter and granulated sugar on medium speed until light and fluffy about 2 minutes. This step incorporates air to create a tender texture.

Add Wet Ingredients:

Beat in the egg sour cream and vanilla extract until smooth and fully combined. The sour cream adds moisture and that unique tang.

Combine Wet and Dry Mixtures:

Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing to keep the cookies tender and soft.

Chill the Dough:

Divide the dough into two discs wrap tightly in plastic wrap and refrigerate for at least 1 hour or overnight. Chilling makes the dough easier to handle and helps cookies keep their shape while baking.

Preheat and Prepare Baking Sheet:

Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to prevent sticking and easy cleanup.

Roll and Cut:

On a lightly floured surface roll chilled dough to about a quarter inch thickness. Use cookie cutters to cut out shapes and transfer them gently to the prepared sheets.

Bake:

Bake for 8 to 10 minutes or until edges are just barely golden. This keeps cookies soft yet slightly set. Cool on pans for 2 minutes before moving to wire racks to cool completely.

Make Frosting:

Beat softened butter until creamy and smooth. Gradually add powdered sugar 1 cup at a time mixing well after each addition. Stir in vanilla and milk adjusting milk to reach your preferred spreading consistency. Tint with food coloring if desired.

Decorate:

Frost cooled cookies with a knife or piping bag. Add sprinkles or decorations as desired. Let the frosting set before storing or stacking.

Sour cream is my favorite ingredient in this recipe because it makes these cookies unlike any other sugar cookie you’ve tasted. It adds a velvety softness with a hint of tang that cuts through the sweetness perfectly. This recipe reminds me of baking with my grandmother who swore by sour cream in everything and it always made family gatherings so warm and special.

Storage Tips

Store cookies in an airtight container at room temperature to keep them soft up to four days. You can layer them with parchment paper to avoid sticking. If you want to keep them longer freeze the baked cookies without frosting in a freezer safe container or bag for up to three months. Defrost overnight at room temperature and frost afterward for best results.

Ingredient Substitutions

If you do not have sour cream full fat Greek yogurt can be used as a substitute expect slightly less tang but similar texture. Unsalted butter is preferred for full flavor control but salted butter can be used with a slight reduction in added salt. For the frosting cream cheese can replace butter for a tangier creamier version that pairs beautifully with these cookies.

Serving Suggestions

These cookies pair wonderfully with a hot cup of tea or coffee and make a festive addition to any holiday cookie platter. Try decorating them with colored frosting and sprinkles to match special occasions like birthdays or festive seasons.

These sour cream sugar cookies are soft and easy to decorate, perfect for gifting or parties. Store them properly and enjoy warm memories with family and friends.

FAQs About This Recipe

→ What type of sour cream is best to use?

Full-fat sour cream is recommended for the richest flavor and moist texture. Low-fat options may affect softness and taste slightly.

→ How do I keep cookies soft for several days?

Store cookies in an airtight container at room temperature to maintain moisture and softness for multiple days.

→ Can I use cookie cutters with detailed shapes?

Yes, chilling the dough first helps it hold sharp, intricate shapes when cut before baking.

→ What ingredients contribute to the soft texture?

The combination of sour cream and the balance between baking powder and baking soda creates a tender, puffy crumb.

→ What frosting options work well with these cookies?

Classic buttercream frosting complements the subtle tang perfectly, and you can add coloring or sprinkles for decoration.