Soft sour cream cookies made with butter, sugar, vanilla, and—you guessed it—sour cream. Perfectly tender and frosting-optional.

this recipe

I’ll be honest with you—I didn’t set out to fall in love with sour cream cookies. I just had a tub of sour cream about to expire and a vague memory of my great aunt’s faded, food-stained index card labeled “soft sugar cookies”. Nothing flashy, no cinnamon swirl, no chocolate chips. Just… soft cookies with a name that doesn’t even hint at how good they are.

But something happened around the time the dough hit the bowl. That smell—warm butter, sugar, and a faint tang from the sour cream—sent me spinning straight back to being 9 years old, sitting cross-legged on the counter while my mom tried to bake around me. She used to let me lick the beaters and insisted I “watch the timer,” like I was doing something important.

I made these cookies on a Tuesday, in my socks, while avoiding a mountain of laundry and re-listening to a podcast episode I’d already heard twice. I wasn’t expecting them to hit me in the feelings. But they did. And now I make them more often than I care to admit.

Why You’ll Love This Sour Cream Cookies Recipe?

You know that perfect middle ground between sugar cookies and cake? That’s where these live. They’re not crunchy. They’re not ooey-gooey either. They’re soft. Fluffy. Almost pillowy. Like biting into a slightly sweet cloud. If a sour cream donut and a sugar cookie had a baby? This would be it.

The sour cream does a lot of behind-the-scenes work here—adding moisture, cutting the sweetness just enough, and helping that dreamy soft texture happen. I know it sounds weird in a cookie, but trust me. Once you try it, you’ll be looking for excuses to add sour cream to everything.

And can we talk versatility for a second? These cookies are chameleons. Plain? Beautiful. Frosted? Divine. Rolled in powdered sugar like snowflakes? Yes, please. You can dress them up or keep them in their soft, subtle glory.

Ingredient Notes:

Let’s walk through the ingredients—and I’ll be honest about the time I swapped things or got distracted.

For the cookies:

• 1 cup unsalted butter, softened – I’ve forgotten to take this out of the fridge more than once. Microwave it for 10 seconds. Crisis averted.

• 1¾ cups sugar – I once accidentally used 1½. Still good. Just… a little less sweet.

• 1 cup sour cream – Full-fat, room temp if you remember. I’ve used cold from the fridge and nothing exploded, so no pressure.

• 2 eggs – Room temp is ideal. I usually forget and warm them in a mug of warm water like some kind of kitchen hack wizard.

• 1 tsp vanilla – A little more won’t hurt. I measure with my heart.

• 3½ cups all-purpose flour – I’ve tried whole wheat once. Let’s not talk about it.

• 1 tsp baking soda + 1 tsp baking powder – Yes, both. I’ve tried skipping one before. Don’t. You need the duo.

• ½ tsp salt – Brings balance. Don’t skip.

For the frosting (if you’re into that sort of thing):

• 1 cup butter, softened – Again with the butter. Worth it.

• 16 oz powdered sugar – I’ve made this with 14. Still creamy and delicious.

• 1–2 tbsp milk – Whole is best. Use more if your frosting’s too stiff.

• 1 tsp vanilla – Optional, but nice.

How To Make Sour Cream Cookies?

Step 1: Cream the butter and sugar
Start with the basics. Use a hand mixer or stand mixer and beat them until light and fluffy. It should look like frosting. This takes a couple minutes, but I always think it’ll take longer than it does.

Step 2: Add eggs, sour cream, and vanilla
Toss it all in. It might look kind of broken and weird at first—like a lumpy mess. Totally normal. Keep going.

Step 3: Add the dry stuff
Dump in the flour, baking soda, baking powder, and salt. I usually do this in two batches because flour has a way of snowstorming the kitchen if I’m not careful. Mix until it just comes together. Don’t overthink it.

Step 4: Chill that dough
Yes, the dough’s soft. It’s supposed to be. Cover it and pop it in the fridge overnight. Or at least 4 hours if you’re impatient like me. Overnight gives you the best texture though—trust me.

Step 5: Scoop & bake
The next day (or later that night if you’re a night baker—respect), preheat the oven to 350°F. Scoop 1-inch balls and place them on a lined baking sheet. They don’t spread much. Bake for 11–12 minutes. They won’t look “done.” That’s how you know they are.

Step 6: Cool & optionally frost
Let them cool completely. And then—if you’re feeling fancy—make the frosting. Or just dunk the tops in powdered sugar like you’re living in a holiday movie montage. No rules.

Storage Options:

• Room temp: Airtight container, they’re good for 3–4 days. Still soft. Still dreamy.

• Fridge: If you frost them, this helps the frosting stay firm. Let them come back to room temp before eating—or don’t. I’ve eaten them cold and lived to tell the tale.

• Freezer: Freeze the unfrosted ones with parchment between layers. They thaw beautifully and are perfect with coffee when you’re feeling fancy on a Tuesday.

Variations and Substitutions:

• Greek yogurt instead of sour cream? Yup. Been there. Just as soft.

• Want a citrus vibe? Add lemon or orange zest to the dough or frosting. It’s like spring in cookie form.

• Add-ins? Mini chocolate chips work. But honestly, they’re best simple.

• No vanilla? Use almond extract. Slightly different, still magical.

• Gluten-free? A 1:1 GF flour blend works pretty well. Slightly more delicate, but still soft and tasty.

What to Serve with Sour Cream Cookies?

• Hot tea or black coffee – The perfect pairing. Dunkable, too.

• A cold glass of milk – Classic. Always hits.

• Vanilla ice cream – Sandwich two cookies around a scoop and call it dessert night.

• Your couch and a blanket – Not food, but honestly? Ideal pairing.

Frequently Asked Questions:

Do I really have to chill the dough?
Yes. I’ve tried skipping it. You get flat, sad cookies. Still edible, but not the same.

Can I skip the frosting?
Absolutely. They’re great plain. That’s part of the charm.

Why sour cream?
It makes them tender and soft. And the flavor? Just that tiny bit of tang that balances all the sweet.

So… are you making these? Or at least thinking about making them?

These sour cream cookies are simple in the best way. They’re the kind of cookie you keep reaching for—not because they’re covered in sprinkles or bursting with fillings, but because they feel like home. Like something familiar. Something real.

Try them. Tweak them. Share them—or don’t. And hey, if they remind you of someone or something, I’d love to hear about it. Cookie memories are meant to be shared.

Keep the Flavor Coming – Try These:

Air Fryer Chicken Wings

Ham And Cheese Hash Brown Casserole

Easy Cheesy Beef Mexican Rice Recipe

Sour Cream Cookies

Cook Time 25 minutes mins

Total Time 25 minutes mins

These classic sour cream cookies are soft, tender, and lightly sweetened. Enjoy them plain, dusted with powdered sugar, or finished with buttercream frosting.

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Servings

Ingredients

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For the Cookies:

• 1 cup 2 sticks unsalted butter, softened
• 1¾ cups granulated sugar
• 1 cup full-fat sour cream at room temperature
• 2 large eggs at room temperature
• 1 teaspoon pure vanilla extract
• 3½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt

For the Buttercream Frosting (Optional):

• 1 cup 2 sticks unsalted butter, softened
• 16 ounces approximately 4 cups powdered sugar
• 1 –2 tablespoons whole milk as needed
• 1 teaspoon pure vanilla extract

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Instructions

 

Prepare the Cookie Dough:

1. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed for 2 to 3 minutes, or until the mixture is light and fluffy. Add the sour cream, eggs, and vanilla extract. Mix until fully incorporated.

Combine the Dry Ingredients:

1. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Chill the Dough:

1. Cover the dough tightly with plastic wrap and refrigerate overnight, or for at least 8 hours, to allow the dough to firm.

Bake the Cookies:

1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Scoop the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 11 to 12 minutes, or until the edges are lightly golden and the centers are set.

Cool:

1. Allow the cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Optional Frosting Preparation:

1. In a mixing bowl, beat the softened butter for 3 to 5 minutes until light and creamy. Gradually add the powdered sugar, beating continuously until smooth. Add the milk and vanilla extract, mixing until the desired frosting consistency is achieved.

Decorate as Desired:

1. Once the cookies are completely cooled, frost as desired, or leave them plain. Alternatively, they may be lightly dusted with powdered sugar.

Notes

To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Ensure all other ingredients, such as baking powder and powdered sugar, are certified gluten-free, as some brands may contain trace amounts of gluten due to cross-contamination. The cookies may be slightly more delicate but will retain their soft texture.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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