These old-fashioned sour cream cookies are a super soft and fluffy cookie that pairs well with frosting or cinnamon and sugar!
These classic sour cream cookies are a simple drop cookie just like Grandma used to make! Often found during the holidays and in December, they are almost like a mix between a tea biscuit, muffin, and cookie, and pair so well with coffee and tea in the morning.
It's really common to spread some buttercream frosting on top or add a powdered sugar glaze. I personally prefer to add a mix of cinnamon and sugar! So delicious and easy. Plus, similar to these oatmeal walnut cookies or these crispy chocolate chip cookies, the dough does not require any chilling, so you can be eating a warm cookie in less than 30 minutes start to finish!
Ingredients
How to make
Step 1: Prep
- Preheat oven to 350 ℉.
- Line baking sheets with parchment paper or a silicone baking mat.
- In small bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- If using cinnamon and sugar, mix together in a bowl and set aside.
Step 2: Cream butter and sugar
Using a standing mixer, or hand held mixer with a large bowl, cream the butter and sugar until light and fluffy, around 2-3 minutes.
Step 3: Add Egg, Vanilla, Flour Mix, and Sour Cream
Beat in egg and vanilla extract until combined. Then, alternate mixing in dry ingredients with sour cream, in two to three parts (beginning and ending with dry ingredients). These cookies are great because you do not need to chill the dough, you can go right to baking the cookies after mixing them.
Step 4: Bake and enjoy!
Using a a tablespoon or small ice cream scoop, drop 1-2 tablespoons of cookie dough onto the prepared baking sheet leaving about 2 inches in between each cookie.
For a flatter cookie, gently pat the cookies flat using a slightly wet finger. If using a dry topping such as cinnamon and sugar or sprinkles, sprinkle mixture on top of cookies and use a dry finger to pat the cookies down.
Bake in preheated oven for 10-12 minutes or until edges are lightly browned. Remove from oven and let cool on baking sheet. If desired, top with buttercream frosting, cream cheese frosting, or any frosting of choice, and enjoy!
Flavor Variations
- Cinnamon and Sugar: add ¼ tsp cinnamon into the batter. For topping, mix 1/2 tsp cinnamon and two tablespoons of granulated sugar. Sprinkle mixture on top of cookies before baking.
- Lemon: mix 1 tsp lemon zest into the batter. For topping, mix 1/4 tsp lemon zest with two tablespoon sugar and sprinkle on top of the cookies before baking. You can also do the same for any citrus such as orange or lime.
- Almond: mix in ½ tsp almond extract to the batter.
- Sprinkles: you can easily top these cookies with sprinkles making them an easy Valentine’s Day, Easter, or Christmas themed cookies!
Tips and tricks
- If not using a scale, be sure to measure out the flour using the spoon and swipe method of fluffing up the flour and then spooning into the measure cup and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- A small ice cream scoop works great for getting even sized cookies.
- For flatter cookies, gently tap down the top of the cookie with a slightly wet finger or spatula before baking.
- If you're adding sprinkles or a cinnamon sugar mix then it's easier, just pat it down once the topping has been added.
- Be sure to let the baked cookies cool completely before adding any frosting, otherwise the warm cookies will make the frosting melt.
Making ahead, storing, and freezing
This sour cream cookie recipe can be made a few days in advance and will last 3-5 days in an airtight container at room temperature. These cookies are also freezer friendly! Baked and unfrosted cookies can also be frozen up to two months.
Looking for more cookie recipes? Check these out!
- Brown Butter Chocolate Chip Cookies
- Jacques Torres’ Chocolate Chip Cookies
- Pecan Chocolate Chip Cookies
- No-Bake Peanut Butter Cookies
- Cut-Out Sugar Cookies
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Old-Fashioned Sour Cream Cookies
INGREDIENTS
- 1.5 cups all purpose flour 187 g
- ¼ tsp salt omit if using salted butter
- ¼ tsp baking soda
- ¼ tsp baking powder
- ⅓ cup unsalted butter
- ½ cup sugar plus 2 tbs sugar
- 1 egg
- 1 tsp vanilla
- ½ cup full fat sour cream
Cinnamon Sugar Topping (optional)
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon
Frosting (optional)
Instructions
- Preheat oven to 350 ℉.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, mix together flour, baking powder, baking soda, salt, and set aside.
- If using cinnamon and sugar topping, mix together in a bowl and set aside.
- Using a standing mixer, or hand held mixer with a large bowl, cream butter and sugar until light and fluffy, around 2-3 minutes.
- Mix in egg and vanilla extract until combined.
- Then, alternate mixing in dry ingredients with sour cream, in two to three parts (beginning and ending with dry ingredients).
- Using a tablespoon or small ice cream scoop, drop 1-2 tablespoon sized balls of cookie dough onto the prepared baking sheet, leaving about 2 inches in between each cookies.
- For a flatter cookie, gently pat the cookies flat using a slightly wet finger.
- If using sugar topping or sprinkles, sprinkle mixture on top of cookies.
- Bake in preheated oven for 10-12 minutes or until edges are very lightly browned. Remove from oven and let cool on baking sheet.
- Once the cookies are cooled, add any optional frosting and enjoy!
Notes
- If not using a scale, be sure to measure out the flour using the spoon and swipe method of fluffing up the flour and then spooning into the measure cup and swiping the excess off the top with a knife.
- A small ice cream scoop works great for getting even sized cookies.
- For flatter cookies, gently tap down the top of the cookie with a slightly wet finger or spatula before baking.
- Be sure to let the baked cookies cool completely before adding any frosting, otherwise the warm cookies will make the frosting melt.
- The cookies will last 3-5 days in an airtight container at room temperature. Baked and unfrosted cookies can be frozen up to two months.
Sophia Assunta says
I hope everyone enjoys this classic cookie recipe! You can find more user reviews on this Pinterest Pin for my Sour Cream Cookie Recipe as well!! Happy baking!