Sour Cream Sugar Cookies
These Sour Cream Sugar Cookies feature pillowy-soft centers and delicately crisp edges. The secret ingredient—sour cream—adds remarkable moisture and a subtle tang that transforms an ordinary sugar cookie into something truly extraordinary.
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Cookie Cutters (optional)
Ingredients
Dry Ingredients
- 4½ cups all-purpose flour for the perfect structure
- 1 tsp baking powder for just the right lift
- ½ tsp baking soda to enhance tenderness
- ½ tsp salt to balance sweetness
Wet Ingredients
- 1 cup unsalted butter softened, European-style for richer flavor
- 1½ cups granulated sugar provides the perfect crystal crunch
- 2 large eggs room temperature
- 1 cup full-fat sour cream the magic ingredient!
- 1 tsp pure vanilla extract use the real thing, not imitation
- ½ tsp almond extract optional, but adds wonderful depth
Instructions
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- In a large bowl, beat the softened butter and sugar together until remarkably light and fluffy—about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts, scraping down the sides of the bowl.
- Gently fold in the sour cream until just combined. The mixture may look slightly curdled, and that's normal.
- Gradually add the flour mixture to your wet ingredients, mixing on low speed until just incorporated. The dough will be soft and slightly sticky.
- Cover the dough with plastic wrap, pressing it directly onto the surface. Refrigerate for at least 1 hour or overnight for better flavor development.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll chilled dough to ¼-inch thickness on a lightly floured surface. Use cookie cutters to create shapes, or form the dough into 1½-inch balls and flatten slightly for round cookies.
- Bake for 8-10 minutes until the edges are just barely beginning to turn golden. The centers may look slightly underdone.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For the best results, don't skip the chilling step. Chilled dough spreads less during baking and develops better flavor.
These cookies can be stored at room temperature in an airtight container with a slice of bread to maintain softness for up to 5 days.
You can freeze baked cookies for up to 3 months or freeze raw cookie dough balls for up to 2 months.
For a dairy-free version, use plant-based butter and coconut-based sour cream alternative.
Full-fat Greek yogurt works as a 1:1 substitute for sour cream if needed.
Nutrition
Calories: 145kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 25mgSodium: 65mgSugar: 10g
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