Soft Sugar Cookies With Sour Cream

soft sugar cookies with sour cream
Diana Rattray
  • Total: 22 mins
  • Prep: 12 mins
  • Cook: 10 mins
  • Yield: 6 dozen (18 servings)
Nutritional Guidelines (per serving)
198 Calories
10g Fat
26g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 dozen (18 servings)
Amount per serving
Calories 198
% Daily Value*
Total Fat 10g 12%
Saturated Fat 5g 23%
Cholesterol 29mg 10%
Sodium 399mg 17%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 6%
Protein 3g
Calcium 53mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These soft sour cream sugar cookies are buttery and delicious. The cookies are cut out and baked to perfection. Add a little nutmeg to the cookies and decrease the vanilla extract, if you wish. See the tips and variations for more suggestions.

The cookies may also be decorated with a royal icing or a basic cookie icing or glaze similar to a lofthouse cookie. Or see the quick cookie icing below the recipe.


  • 3 1/4 cups flour (all-purpose)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, room temperature
  • 1 cup sugar (granulated)
  • 1 egg
  • 1 1/2 teaspoons vanilla
  • 1/2 cup sour cream

Steps to Make It

  1. Heat the oven to 400 F.

  2. Line a baking sheet with parchment paper or a silicone mat, or grease the pan.

  3. In a large bowl, combine the all-purpose flour, baking soda, and salt. Whisk or stir to blend the dry ingredients thoroughly.

  4. In a mixing bowl, cream butter, sugar, egg, and vanilla with an electric mixer. Beat for 2 minutes. 

  5. Add the sour cream and half of the sifted dry ingredients; beat the mixture for about 1 minute.

  6. Stir in remaining dry ingredients with a wooden spoon or the paddle attachment of the stand mixer on low speed.

  7. Divide dough in half and roll each portion out on a lightly floured surface to about 1/4-inch thick. Cut out rounds, squares, or shapes with floured cookie cutters.  

  8. Place cookies on the prepared baking sheet; bake in the preheated oven for 8 to 10 minutes.


  • Quick Cookie Icing: Combine 2 cups of confectioners' sugar with 3/4 teaspoon of vanilla extract, 1 1/2 teaspoons light corn syrup and 2 1/2 to 3 1/2 tablespoons of water. Add a pinch of salt and mix to blend. If desired, divide the icing among a few small bowls and add food coloring. Spread over cooled cookies.

Recipe Variation

  • Replace 1/2 teaspoon of the vanilla with ground nutmeg, if desired.