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Soft sour cream sugar cookie with pink frosting and rainbow sprinkles, with a bite taken out to show the tender interior.
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Sour Cream Sugar Cookies with Frosting

Soft, tender, and slightly tangy, these Sour Cream Sugar Cookies are the perfect holiday treat or everyday indulgence. Topped with creamy frosting, they’re melt-in-your-mouth delicious and so fun to decorate!
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 25 cookies

Ingredients

For the Cookies:

  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • ½ cup sour cream
  • 1 teaspoon vanilla extract

For the Frosting:

US Customary - Metric

Instructions

Make the Cookies:

  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    2 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
  • In a large bowl, cream the butter and sugar together using a hand or stand mixer until light and fluffy (about 2 minutes).
    ½ cup unsalted butter, 1 cup granulated sugar
  • Beat in the egg, sour cream and vanilla extract, until smooth and well combined.
    1 large egg, ½ cup sour cream, 1 teaspoon vanilla extract
  • add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
  • Divide the dough into two portions, flatten each into a disc, and wrap in plastic wrap. Refrigerate for at least 1 hour (or up to overnight).
  • Preheat your oven to 350°F, and line baking sheets with parchment paper.
  • Roll the chilled dough out on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut into desired shapes and transfer to the prepared baking sheets.
  • Bake for 8-10 minutes, or until the edges are just lightly golden. Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Prepare the Frosting:

  • Beat the softened butter in a medium bowl until creamy.
    ½ cup unsalted butter
  • Gradually add the powdered sugar, 1 cup at a time, mixing until smooth.
    2 cups powdered sugar
  • Stir in the vanilla extract and 1-2 tablespoons of milk. Add more milk as needed for a spreadable consistency.
    1 tablespoons milk, 1 teaspoon vanilla extract
  • If desired, divide the frosting and tint with food coloring.
    Food coloring

Decorate the Cookies:

  • Spread or pipe the frosting onto the cooled cookies.
  • Add sprinkles or other decorations as desired. Let the frosting set before storing.
    Sprinkles

Nutrition

Calories: 196Calories | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 91mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 18g | Vitamin A: 266IU | Vitamin C: 0.04mg | Calcium: 20mg | Iron: 1mg