Sour Cream Sugar Cookies Recipe for Soft, Tender Cookies

Sour Cream Sugar Cookies are soft and cakey, just like Grandma used to make. Frost and sprinkle them for a crowd-pleasing treat.

This easy cookie recipe requires no rolling or cutting. The cookies are tender and cake-like rather than thin and crisp, and they’ll quickly become a family favorite. Top them with buttercream and any color sprinkles you like.

Why We Love This

These cookies are rich, tender, and cakey thanks to the sour cream. The texture is soft and substantial—not the thin, crisp sugar cookie you roll out. The recipe uses common pantry ingredients, doesn’t require chilling, and comes together quickly.

Ingredients

Cookies

• All purpose flour – spoon into the measuring cup; don’t pack it.
• Butter – use real butter, softened to room temperature.
• Egg yolks – the whites can be saved for another use.
• Vanilla extract – pure vanilla gives the best flavor.
• Sour cream – full-fat is recommended for the best texture.
• Heavy cream – milk may be substituted, but heavy cream adds richness.

Frosting

• Butter – softened so it blends smoothly.
• Powdered sugar – sift if you want an extra-smooth frosting.
• Heavy cream – add gradually until you reach the desired consistency.
• Food coloring – optional, for tinted frosting.

The full ingredient list and amounts are provided in the recipe card below.

Variations

• Sugar-topped – roll or sprinkle the cookie dough balls with granulated sugar before baking for a sparkly finish.
• Citrus – add lemon, lime, or orange zest to the dough for bright flavor.
• Almond – swap the vanilla for almond extract for a different flavor profile.

Step By Step Instructions

• Step 1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

Step 2. In a separate bowl, whisk together flour, baking powder, and salt. Set aside.

Step 3. Beat the butter and granulated sugar until light and fluffy using a stand mixer or hand mixer.

Step 4. Add the egg yolks one at a time, mixing after each addition.

Step 5. Mix in sour cream, vanilla, and heavy cream until combined.

Step 6. Scrape the bowl with a spatula to ensure everything is evenly mixed.

Step 7. Add the dry ingredients gradually on low speed and mix until just combined.

Step 8. Mix until combined but avoid overmixing to keep cookies tender.

Step 9. Use a 1.5-tablespoon cookie scoop to portion dough onto the prepared baking sheet.

Step 10. Bake for about 12 minutes until the edges are set. Let the cookies cool on the sheet for 8–10 minutes, then transfer to a wire rack to cool completely.

Step 11. While cookies cool, make the frosting: beat softened butter until fluffy, then add powdered sugar, heavy cream, and vanilla. Adjust cream for desired consistency.

Step 12. Tint the frosting with food coloring if desired and mix until even.

Step 13. Spread the frosting on cooled cookies and add sprinkles if you like.

Storage

Store cookies in an airtight container for up to one week. For longer storage, freeze them for 2–3 months. To prevent sticking, flash-freeze cookies on a sheet for 1–2 hours before transferring them to a freezer-safe container.

Pro Tips

• Cookie type: These are soft, cake-like cookies—not roll-and-cut sugar cookies.
• Butter: Use room-temperature butter for easier creaming.
• Mixing: Don’t overmix the batter; stop when ingredients are just combined to keep the cookies tender.
• Milk vs. cream: Milk can replace heavy cream, but heavy cream gives a richer texture.
• Creaming: Properly creaming butter and sugar creates lighter cookies—don’t skip this step.
• Flour: The dough will be slightly sticky; avoid adding extra flour or the cookies will become dense.

Recipe Card

Try these easy, delicious Sour Cream Sugar Cookies and leave a rating or comment when you make them—we’d love to hear how they turned out!