We have a new favorite drop sugar cookie: Sour Cream Cookies. These cookies are incredibly soft and fluffy — probably the most tender sugar cookie you’ll make. The addition of sour cream keeps the texture moist and gives a subtle tang. Frost them for a classic, melt-in-your-mouth treat you won’t want to wait to try.
Why This Recipe is the Best
These cookies are exceptionally soft and tender thanks to the sour cream. It shortens the gluten strands and adds a subtle tang that enhances the flavor. Frosted or plain, they’re simple to make and have a nostalgic, home-baked quality — the easy kind of cookie you remember from Grandma’s kitchen.
If you prefer other frosted cookies, try recipes like Red Velvet Cake Cookies, Oreo Cheesecake Cookies, or Strawberry Lemon Cookies.
Key Ingredients
The star of this recipe is sour cream — it keeps the cookies soft and tender. For decorating, choose sprinkles or gel food coloring based on the season.
- Sour Cream – Adds fat and tang, making cookies tender by shortening gluten strands.
- Butter – Softened butter helps create a smooth dough and creamy frosting.
- Sugar – Use white granulated sugar for the clean, classic sugar-cookie flavor.
- Vanilla – Rounds out the flavor and softens the tang of the sour cream.
- Flour – Measure by fluffing and spooning into the cup rather than scooping to avoid packing.
- Milk – A small amount thins frosting to a spreadable consistency; add gradually to avoid a glaze.
How to Make Sour Cream Cookies
Follow these step-by-step instructions for best results. Photos are included to show textures and dough consistency.
- Whisk together the sugar and softened butter until light and fluffy.
- Beat in the egg and vanilla, then mix in the sour cream until combined.
- Mix in the flour and dry ingredients on low just until incorporated. The dough will be soft and wet — these are drop cookies, not roll-and-cut cookies.
- Scoop dough with a cookie scoop or spoon onto a parchment-lined sheet. Bake until the tops are matte, edges are set, and a faint golden color appears on a few spots.
- While the cookies cool, beat softened butter with vanilla until pale and fluffy.
- Beat in powdered sugar, then add milk a teaspoon at a time until the frosting reaches a spreadable consistency.
Hint: If you need sturdier cookies for decorating, bake a little longer until the bottoms are golden. Watch closely to avoid over-browning — these cookies stay soft even with slightly longer bake time.
Common Mistakes
These cookies are meant to be soft and delicate rather than chewy. Because of their tenderness, take care when frosting so you don’t press and squash them. Let them firm up slightly on the baking sheet before moving.
Top tip
Let cookies cool on the baking sheet for at least ten minutes before transferring to a wire rack. They’re very soft when hot, and moving them too soon can cause them to fall apart.
Recipe
Sour Cream Cookies
Equipment
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baking sheet
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mixing bowl
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cookie scoop
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parchment paper
Ingredients
For the Cookies:
- ¼ cup butter unsalted
- ¾ cup sugar
- 1 egg large
- 1 ½ teaspoons vanilla
- ½ cup sour cream
- 1 ½ cups flour 175 grams; fluff and spoon into the cup
- ½ teaspoon salt
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
For the Frosting:
- 6 Tablespoons butter salted
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla
- 1-2 teaspoons milk to thin, as needed
Instructions
For the Cookies:
- Preheat oven to 350° F.
- Whisk flour, salt, baking powder and baking soda in a small bowl. Beat sugar and butter on high for 2–3 minutes until light. Add egg and vanilla and beat another minute. Mix in sour cream. Add dry ingredients and mix on low just until combined. The dough will be wet — see photos for texture.
- Scoop dough onto a parchment-lined baking sheet (a heaping cookie scoop works well). Bake 10–11 minutes. The tops should be matte, edges set, with a hint of golden color. Let cool on the baking sheet for 10 minutes before transferring to a rack.
For the Frosting:
- Beat butter on high for about 2 minutes until lightened. Add powdered sugar and beat until smooth. Mix in vanilla. Add milk a teaspoon at a time if needed to reach a spreadable consistency.
- Frost cooled cookies. Tint frosting with gel food coloring or add sprinkles as desired.
Notes
- Try cream cheese frosting: beat 4 Tbsp butter and 4 oz cream cheese until light. Add 1 ¾ cups powdered sugar and ½ tsp vanilla; thin with milk if needed.
- Recipe yields about 12 regular-sized cookies. Double or triple for a larger batch.
- Bake a bit longer for firmer cookies if you need more structure for decorating; they remain soft even with slightly longer baking.
- The dough is soft and wet; a cookie scoop makes scooping easier and cleaner.
- Decorate for holidays with gel coloring and festive sprinkles.
Nutrition
Calories: 245 kcal
Carbohydrates: 40 g
Protein: 2 g
Fat: 9 g
Substitutions and Variations
- Lemon – Add 2 teaspoons lemon zest for a bright lemon note. Finish with a lemon glaze for extra tartness.
- Cream cheese – Swap in cream cheese frosting for a tangy complement: beat 4 Tbsp butter with 4 oz cream cheese, then add 1 ¾ cups powdered sugar and ½ tsp vanilla; thin with milk as needed.
- Christmas – Make them festive with colored frosting and sprinkles. Gel dyes work well for bright, even color.
Storing Sour Cream Sugar Cookies
Store cookies in an airtight container at room temperature for 3–4 days. If using cream cheese frosting, refrigerate. Cookies can be frozen in a freezer-safe container for up to 2 months — thaw before serving or enjoy chilled.
Helpful Notes
Yes. Add ¾ cup sour cream along with the butter and egg. The dough will be wetter, so make drop cookies rather than cut-outs for a soft, fluffy texture.
Sour cream adds fat that shortens gluten strands, producing a softer, more tender cookie. It’s one of the best additions for a soft texture.