These old-fashioned sour cream cookies are a soft and fluffy, tender cookie perfect with a cup of tea!
sour cream cookies with frosting (or not!)
Once again, I turned to my trusty 1963 edition of Betty Crocker’s COOKY BOOK, adapted the recipe for sour cream cookies.
Sour cream cookies are soft and fluffy, buttery and tender with a hint of nutmeg. They are lightly sweetened with a sprinkle of sugar.
Serve with tea or coffee for a snack. Or, for a sweeter treat, top with buttercream frosting.
more cookies to try
how to make sour cream cookies
you will need:
While the standard is to use unsalted butter when baking, I personally prefer salted. I feel it gives an extra depth to the cookies.
I suggest European-style butter, or for a less expensive option, try the Land O’ Lakes butter.
Butter should be slightly softened but still cold.
You’ll need some good old-fashioned granulated sugar.
Use one large egg for this recipe.
Add 1 teaspoon of vanilla extract. I prefer pure extract, not imitation flavoring.
ALL PURPOSE FLOUR
- Preferably unbleached flour. Chemicals used in bleached flour produce a softer, less-dense texture. Unbleached flour is denser and more structured and can hold up your baked goods better.
- That said, both work!
Baking soda helps the cookies rise and prevents the cookies from tasting too “cakey.”
Baking powder adds carbon dioxide to encourage the cookies to rise up and out.
Never forget your salt in cookies! You will notice. Salt keeps away the bland.
Add just a bit of nutmeg for a traditional sour cream cookie with a hint of nutmeg flavor.
I prefer to use full-fat sour cream for the tastiest results.
CONFECTIONER’S SUGAR and MILK
If you choose to frost the cookies, try the recipe below for buttercream frosting. You’ll need butter, vanilla, salt, and confectioner’s sugar.
The confectioner’s sugar, also known as powdered sugar or icing sugar, is best for buttercream. You can use any milk you prefer.
SUPPLIES YOU’ll NEED
- baking trays
- parchment paper to line the baking trays
- rolling pin
- 2-inch circle cookie cutter
- food coloring (optional)
LET’S MAKE COOKIES!
Sour cream cookies require a hot oven. Preheat the oven to 425 degrees F.
Line cookie trays with parchment paper.
You’ll need 3 to 4 trays. Unless you’re using the convection feature, I suggest baking one tray of cookies at a time in the center of your oven.
step one: mix your dry ingredients
In a bowl, place 2 2/3 cups flour (400 grams or 14.1 ounces), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg.
Briefly whisk together and set aside.
step two: cream your butter and sugar
In the bowl of a standing mixer with the flat beater OR in a large bowl with an electric hand mixer, place 1/2 cup of slightly-softened butter (I use salted) (113 grams or 4 ounces). Mix to start to cream the butter. Add 1 cup sugar (201 grams or 7 ounces) and beat until fluffy.
Add a large egg and a teaspoon of vanilla extract and blend well.
step three: add the dry ingredients
Blend in the dry ingredients alternating with 1/2 cup sour cream (281 grams or 8 ounces)
step four: chill and bake
Chill the dough for about one hour.
On a well-floured surface, roll out the dough about 1/4 inch thick. Cut out 2-inch circles.
Place on a parchment paper-lined baking tray (you should fit 15 cookies per tray).
If you are not frosting the cookies, sprinkle sugar on each cookie.
Bake for 8 to 10 minutes or until the edges are golden brown.
Makes 48 to 50 cookies.
step five (optional): the frosting!
To make buttercream frosting, blend together 1/2 cup slightly-softened butter (113 grams or 4 ounces), 2 cups confectioner’s sugar (248 grams or 9 ounces), 1 teaspoon vanilla extract, and 2 tablespoons milk.
Add additional milk if the frosting is too thick for spreading.
If desired, add food coloring.
Use a knife or offset spatula to top cookies.
should I refrigerate sour cream cookies?
Because the cookies contain sour cream, I do suggest storing the cookies in the refrigerator.
TIPS to MAKING PERFECT COOKIES
An oven thermometer is a must-have, especially for older ovens. I find my oven starts 25 degrees too cold and then gets 25 degrees too hot, so I adjust accordingly.
Parchment paper is better for lining cookies than silpat because it doesn’t trap moisture.
Keep the rest of the dough in the refrigerator while cookies are in the oven.
Cookies are done when the edges are golden brown.
WEIGH your ingredients using our grams or ounces! It’s very important for accuracy, especially for flour.
Don’t bring your butter to room temperature! It should be softened, but still cold.