These Sour Cream Cookies are delicious and easy frosted sugar cookies! They have sour cream in the cookie dough which makes them soft and cakey, and they are topped with vanilla buttercream.
You know those soft, frosted sugar cookies that come in a plastic container at the grocery store? I loved them as a kid, but I tried them recently and they don't have much flavor. So, I decided to make a tastier version packed with butter and sour cream.
You can dye the buttercream frosting any color you like so they are perfect for any holiday or family celebration!
Why You'll Love This Recipe
- You'll only need 10 ingredients to make these easy old fashioned sour cream cookies.
- These sour cream drop sugar cookies are super soft and sweet.
- It only requires 9-12 minutes of baking time.
- These cookies with sour cream are topped with decadent buttercream frosting .
- Room temperature unsalted butter is used in the cookie dough and the buttercream frosting.
- Sour cream is the unique ingredient in these cookies that adds richness and keeps the cookies soft.
- Vanilla extract amps up the sweet flavor.
- Baking powder and baking soda help the cookies rise in the oven.
- Salt is always important in sweet desserts to help balance out the flavor.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Make an almond version of these sour cream drop sugar cookies by adding ¼ teaspoon of almond extract to the cookie dough, and sprinkle sliced almonds on top of the buttercream.
- You can make these cookies without the buttercream frosting, or you can swap out another frosting like my Raspberry Cream Cheese frosting or Strawberry Lemon frosting.
- Dye the buttercream and add sprinkles to make them more fun and festive! I like using Americolor gels and Watkins rainbow sprinkles!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How to Make Sour Cream Cookies
Step 1: In a large bowl, cream butter and sugar until light and fluffy. Mix in the sour cream and then add the egg and vanilla extract.
Step 2: Stir the all purpose flour, baking powder, baking soda, and salt into the wet ingredients.
Step 3: Drop dough balls onto a parchment lined baking sheet. The dough will be a bit sticky, but try to shape them into a round ball as much as possible.
Step 4: Bake at 350°F for 9-12 minutes until cookies just start to tan. Transfer to wire rack and cool completely.
Step 5: To make the buttercream, mix the powdered sugar, room temperature butter, and vanilla extract until creamy. Add food coloring if using.
Step 6: Spread frosting on the cooled cookies and enjoy! Feel free to add your favorite sprinkles as well.
Expert Baking Tips
- Place cookie dough balls about 2 inches apart so they don't touch when baking.
- Don't let your sour cream cookies get too brown or they won't be as soft and cakey as they should be.
- Make sure your cookies are fully cooled before frosting, otherwise the buttercream will melt and slide off your cookies.
- To get your cookies perfectly round out of the oven, try cookie scooting! While they're still hot, scoot a larger round object (like a biscuit cutter or glass) around the edges to form a perfect circle.
The easiest way to do this is to use a cookie scoop! They come in multiple sizes and make portioning cookies really easy. Having the same size dough balls is important so that they bake consistently.
I recommend using gel food coloring because it won't add too much moisture to your buttercream like liquid food coloring would.
These cookies are meant to be light and fluffy! They're more cakey cookies rather than chewy and gooey.
Store frosted sour cream cookies in an airtight container for 3-4 days.
Store sour cream cookies with buttercream (or without) in a freezer-safe container for up to 3 months. Defrost the cookies at room temperature and enjoy!
Soft and Easy Sour Cream Cookies with Frosting
- Baking sheet
- Mixing bowls
- Electric mixer recommended
- Measuring spoons
- Cookie scoop recommended
- Wire cooling rack
Sour Cream Cookies
- 6 tablespoons unsalted butter room temperature
- ¾ cup granulated sugar
- ⅓ cup sour cream room temperature
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour weighed in grams or spooned and leveled
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 5 tablespoons unsalted butter room temperature
- 1½ cups powdered sugar*
- ¾ teaspoon vanilla extract
- 1-3 teaspoons milk or heavy cream*
- food coloring and sprinkles optional
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Mix in the sour cream, then the egg and vanilla extract.
- Stir the flour, baking powder, baking soda, and salt into the wet ingredients until no dry streaks remain. The dough will be sticky.
- Scoop balls of dough onto the parchment-lined baking sheet, 2-3 inches apart. Bake on the middle rack until the cookie edges just begin to tan (about 9-12 minutes).Cool on the sheet for a few minutes, then transfer to a wire rack.
- Make the buttercream in a medium bowl by mixing together the butter, powdered sugar, vanilla extract, milk/cream, and optional food coloring really well.
- Spread buttercream on the completely cooled cookies, top with sprinkles (optional), and enjoy!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.