Fluffy, light, and super-soft, sour cream cookies are always a popular treat. They're perfect for sharing or making a batch for friends, family, or teachers. These cookies can be frozen too, so you can whip up plenty and freeze some and never run out of them!
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Sour cream not only gives these a rich, tangy flavor but also locks in plenty of moisture. These cookies could never be described as dry!
You might like this cranberry coffee cake which is also made with sour cream. Or you could sample this strawberry custard tart which uses sour cream in the pastry. But I do recommend you give these cookies with sour cream a try. They are so more-ish!
Main Ingredients
You don't need too many ingredients to make these soft, delicious sour cream cookies. Here are some of the key ones:
- Sour cream: Adds tang and moisture and keeps the cookies soft. Any brand will work here. I opt for full-fat because it's richer. You can use half-fat if you prefer. Use crème fraiche instead if you want since it's such a similar product.
- Baking powder and soda: For leavening. These ingredients help to lift the cookies during baking so they turn out fluffy and light, and almost cake-like.
- Egg: For flavor, color, and structure. Many baked goods depend on a specific flour to egg ratio in order to fine-tune the finished texture. The egg is a protein and moisture source and will bond with the protein and starch in the flour. Use a large egg in this recipe and bring it up to room temperature before adding it to the dough.
- Flour: A key addition to the dough. Regular all-purpose flour is great for making these cookies. Another option would be using gluten-free flour. I find that Bob's Red Mill 1:1 Flour always gives good results.
- Confectioners' sugar: To make the glaze. Also called icing sugar or powdered sugar, this ingredient combines smoothly with sour cream to make a simple sweet glaze for the cookies. One part sour cream to two parts confectioners' sugar usually results in the perfect consistency for a glaze you can spread over the cookies or dip them into.
Instructions Overview
Cream the butter with the sugar until it's light and fluffy. Next, go ahead and add the sour cream and egg and mix again. After that, you can mix in the flour, baking soda, baking powder, and salt. The dough will be a bit wet but that's all good.
Now you can use a cookie scoop to make little 1-inch balls. No cookie scoop? You can roll them between your palms.
Arrange the little cookies on parchment paper-lined baking sheets and cook for 10 minutes or until lightly golden.
Combine the sour cream and confectioners' sugar to make the glaze and spread it over the sour cream cookies once they're completely cool.
Common Questions
Sour cream adds a cake-like softness to cookies. The acid in the sour cream breaks gluten molecules in the cookie dough down and that's where the softness comes from.
Crème fraiche is sour cream's richer, thicken cousin. It lacks the special tang found in sour cream. You can still use it in this recipe and the flavor of the cookies will be similar.
You can freeze these before or after frosting and they will keep for up to 3 months in the freezer. Thaw them in the refrigerator overnight.
Chopnotch Tips
- Keep an eye on the cookies towards the end of the baking time and take them out of the oven as soon as the edges are turning golden.
- Feel free to swap the sour cream and confectioners' sugar glaze for any other frosting you want to use instead. Melted chocolate drizzle on top is also good or you could add sprinkles.
- Another option would be skipping the glaze altogether and rolling the cookie balls in cinnamon sugar or granulated sugar before baking instead.
- Bring the ingredients to room temperature before you begin, so they incorporate better. You can submerge the eggs in warm water to speed up the process.
If you are looking for soft, mild-tasting cookies, these moist and delicious sour cream cookies should appeal to your taste buds.
Related Recipes
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Recipe
How to Make
Sour Cream Cookies
Ingredients
For the cookies:
- 6 tablespoons unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- ½ cup sour cream
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
For the glaze:
- ½ cup confectioners’ sugar
- ¼ cup sour cream
Instructions
To make the cookies:
- Preheat the oven to 375°F. Line cookie sheets with parchment paper.
- Combine the butter and sugar in a large mixing bowl and mix until light and fluffy. Add in the egg and sour cream and mix again until well combined. Then add in the flour, salt, baking powder, and baking soda, and mix until just combined. The dough should be somewhat wet.
- Use a cookie scoop or roll the dough into 1-inch balls and place them about 2 inches apart onto the prepared cookie sheets. Bake for about 10 minutes until the edges start to turn a little brown and then remove them from the oven and let them cool completely before you remove them from the cookie sheets.
To make the glaze:
- Mix together the confectioners’ sugar and sour cream until well combined and then spread the glaze on top of the cooled cookies or dip the tops of them into the glaze. Serve and enjoy!
Notes
- Keep an eye on the cookies towards the end of the baking time and take them out of the oven as soon as the edges are turning golden.
- Feel free to swap the sour cream and confectioners' sugar glaze for any other frosting you want to use instead. Melted chocolate drizzle on top is also good or you could add sprinkles.
- Another option would be skipping the glaze altogether and rolling the cookie balls in cinnamon sugar or granulated sugar before baking instead.
- Bring the ingredients to room temperature before you begin, so they incorporate better. You can submerge the eggs in warm water to speed up the process.
