Sour Cream Cookies
Soft, tender, and delightfully rich, these Sour Cream Cookies are a timeless treat that melt in your mouth. In just 25 minutes, you can whip up a batch of these pillowy cookies, making them ideal for last-minute cravings or spontaneous baking sessions.
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup sour cream
- 1 large egg room temperature preferred
- 1 teaspoon vanilla extract
- 1 Tablespoon fresh lemon zest optional
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Frosting
- ½ cup unsalted butter softened
- 1 ½ cups powdered sugar
- 2 Tablespoons sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Food coloring optional
- Sprinkles optional
Instructions
- Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, use an electric mixer to beat together butter and sugar until light and fluffy.
- Add sour cream, egg, and vanilla extract and beat together until creamy and well combined. If using lemon zest, stir this in here as well.
- In a separate, medium-sized bowl whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet, stirring together until completely combined.
- Scoop dough by level 1 ½ Tablespoon sized scoop and drop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart. Transfer to center rack of preheated 350F (175C) oven and bake for 10-11 minutes.
- Within a minute of the cookies coming out of the oven, very lightly flatten the tops with the bottom of a clean glass or measuring cup (optional, but allows for a flat surface for icing). Allow to cool completely on the cookie sheet before frosting.
- Frosting
- Combine butter and sugar in a large mixing bowl and use an electric mixer on low-speed to beat together until smooth and creamy.
- Add sour cream, vanilla extract, and salt and beat together to completely combine. If using food coloring, add a few drops and stir to evenly color the frosting.
- Once cookies are completely cooled, spread frosting evenly over cookies (I use 2-3 teaspoons of frosting per cookie).
- Sprinkles
Nutrition
Calories: 192kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 6gCholesterol: 31mgSodium: 115mgPotassium: 27mgFiber: 0.4gSugar: 16gVitamin A: 282IUVitamin C: 0.4mgCalcium: 24mgIron: 1mg
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