Soft Sour Cream Sugar Cookies

These pillowy soft sugar cookies with tangy sour cream have been my secret weapon for holiday cookie exchanges and birthday celebrations for over a decade. The sour cream creates an incredibly tender crumb that stays soft for days, while the cream cheese frosting adds just the right amount of richness without being overly sweet. I stumbled upon this recipe when trying to use up leftover sour cream, and it's since become the most requested treat in my baking repertoire.

My daughter actually prefers these to store bought cookies now, which says everything. I've made these countless times for school parties, potlucks, and lazy Sunday afternoons, and they disappear within hours every single time. The best part is watching that cream cheese frosting slowly melt into the still warm cookies when you can't wait for them to cool completely.

Gather Your Ingredients

• Butter: Softened to room temperature for both cookies and frosting creates the perfect creamy texture. Use unsalted butter to control the salt level.
• Granulated sugar: Provides structure and sweetness to the cookie dough. Regular white sugar is ideal.
• Eggs: At room temperature blend more smoothly into the batter and help create a good emulsion.
• Sour cream: The star for tenderness and subtle tang. Full fat is best; light versions work in a pinch.
• Baking powder and baking soda: These leavening agents give the cookies lift and softness, also balancing acidity.
• Salt: Enhances overall flavor and balances the sweetness.
• All purpose flour: Forms the structure. Measure by spoon and level for the most accuracy.
• Vanilla extract: Warmth and depth in both the cookies and frosting. Pure vanilla is best.
• Cream cheese: For the frosting, use full fat and softened to match butter consistency for a tangy rich result.
• Powdered sugar: For the frosting, it creates a smooth, silky texture. Sift if lumpy.

How to Make It

Prepare Your Workspace:

Preheat your oven to 350 degrees Fahrenheit and position racks in the center. Line two baking sheets with parchment paper or silicone baking mats. Ensure all ingredients are at room temperature for at least 30 minutes so they blend smoothly.

Cream the Butter and Sugar:

In a large mixing bowl, combine 1 cup softened butter with 1 cup granulated sugar. Beat for about 3 to 4 minutes until light, fluffy, and pale. Scrape bowl halfway through for even mixing.

Add the Eggs and Vanilla:

Beat in 2 eggs one at a time, about 30 seconds each, then mix in 1/2 teaspoon vanilla extract. Scrape sides and mix until everything is fully incorporated.

Incorporate the Sour Cream:

Add 1/2 cup sour cream and mix on low until combined. Expect a slightly lumpy appearance, which is normal.

Mix the Dry Ingredients:

In a separate medium bowl, whisk together 3 cups all purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, and 1/2 teaspoon baking soda until evenly distributed.

Combine Wet and Dry Ingredients:

Add dry ingredients to wet in 2-3 additions, mixing just until flour disappears. Avoid overmixing to keep cookies tender; dough will be soft and slightly sticky.

Shape the Cookies:

Drop rounded tablespoons of dough onto prepared baking sheets about 2 inches apart. A medium cookie scoop helps for uniform size; you should get 24 to 30 cookies.

Bake to Perfection:

Bake one sheet at a time at 350 degrees for 10 to 12 minutes. The cookies are ready when the edges are just golden and centers look slightly underdone. They will continue to set as they cool.

Cool the Cookies:

Let cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool completely before frosting.

Make the Cream Cheese Frosting:

Beat together 1/2 cup softened butter and 4 ounces softened cream cheese until smooth. Gradually add 3 1/2 cups powdered sugar, then blend in 1 teaspoon vanilla extract and beat until fluffy. Adjust consistency with milk or more sugar as needed.

Frost and Serve:

Once cookies are cool, spread or pipe 1-2 tablespoons of frosting on each. Optional: use an offset spatula or piping bag to achieve your preferred look.

The cream cheese frosting in this recipe is hands down my favorite part. I've experimented with countless frosting variations over the years, but this simple combination of cream cheese, butter, and powdered sugar creates the most perfectly tangy, not too sweet topping that complements the soft cookie base beautifully. My mom used to make a similar cookie when I was growing up, but her version used buttercream frosting. Once I tried cream cheese frosting on these, there was no going back. Now my own kids lick the frosting bowl clean every single time.

Flavor Boosters

For extra flavor, add almond extract or lemon zest to the cookie dough, or a hint of cocoa powder to the frosting. Different extracts or food coloring can help you tailor these cookies for any season or celebration. A sprinkle of natural fruit powder also adds both color and a subtle fruity twist.

Serving Suggestions

Serve these cookies at holiday parties, school events, or simply with an afternoon cup of coffee. They make wonderful gifts when stacked between parchment in a festive tin, and kids love decorating them with colored frosting and sprinkles for birthdays or holidays.

Creative Twists

Try using Greek yogurt in place of sour cream, or experiment with half butter and half shortening for even softer cookies. Top frosted cookies with edible flowers, fresh berries, or a dusting of edible glitter for a special touch. Use vegan butter and cream cheese for dairy free adaptations.

Every time I bring these cookies to a gathering, they're the first to go and someone always asks for the recipe. The soft crumb and tangy frosting make them unforgettable — and the decorating possibilities truly make them a family tradition worth sharing.

Common Questions About This Recipe

→ How do I keep the cookies soft?

Store them in an airtight container after they cool completely to maintain softness. Adding a slice of bread inside helps retain moisture.

→ Can I make the dough ahead of time?

Yes, the cookie dough can be refrigerated for up to 24 hours. Let it soften slightly before rolling or dropping onto baking sheets.

→ What is the function of sour cream in these cookies?

Sour cream adds moisture and a gentle tang, resulting in a softer, thicker cookie with a tender texture.

→ Can I freeze the cookies or frosting?

Yes, both cookies and frosting freeze well separately. Thaw them at room temperature and frost just before serving for best texture.

→ Can I substitute the cream cheese in the frosting?

For a different flavor, you may use mascarpone or whipped butter, but cream cheese gives the classic tangy-sweet taste that complements these cookies.