Sour Cream Sugar Cookies: Prepare to unlock a world of melt-in-your-mouth deliciousness! Imagine biting into a cookie so tender, so subtly tangy, and so perfectly sweet that it instantly transports you back to cherished childhood memories. These aren't just any sugar cookies; they're a delightful twist on a classic, elevated by the secret ingredient that makes all the difference: sour cream.
Sugar cookies, in their various forms, have been a beloved treat for centuries, gracing holiday tables and comforting us with their simple sweetness. But the addition of sour cream? That's where the magic truly happens. Sour cream not only contributes a delicate tang that balances the sweetness but also creates an incredibly soft and moist texture that is simply irresistible.
What makes these sour cream sugar cookies so universally adored? It's the perfect combination of ease and elegance. They're simple enough to whip up on a whim, yet sophisticated enough to impress even the most discerning palates. The soft, almost cake-like texture, combined with the subtle tang and sweet glaze, creates a symphony of flavors and textures that will leave you craving more. Whether you're baking for a holiday gathering, a special occasion, or simply a cozy night in, these cookies are guaranteed to be a crowd-pleaser. So, grab your apron, and let's get baking!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Optional: Colored sprinkles or sanding sugar for decorating
Preparing the Dough:
- Cream the butter and sugar: In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes on medium speed. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. The mixture should be pale and airy.
- Incorporate the eggs: Beat in the eggs one at a time, mixing well after each addition. Again, scrape down the sides of the bowl to ensure everything is fully incorporated. You want a smooth and consistent mixture at this stage.
- Add the sour cream and vanilla: Stir in the sour cream and vanilla extract until just combined. Be careful not to overmix at this point. Overmixing can lead to tough cookies. The sour cream adds moisture and tang, contributing to the cookies' soft texture.
- Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking ensures that the baking powder and baking soda are evenly distributed throughout the flour, which is crucial for proper leavening.
- Gradually add the dry ingredients to the wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until the flour is just incorporated, and then stop. A few streaks of flour are okay at this point.
- Form the dough into discs and chill: Divide the dough in half and form each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is essential because it allows the gluten to relax, which prevents the cookies from spreading too much during baking. It also makes the dough easier to handle.
Rolling and Cutting the Cookies:
- Preheat the oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.
- Prepare your work surface: Lightly flour a clean, flat surface. Remove one disc of dough from the refrigerator and let it sit for a few minutes to soften slightly. This will make it easier to roll out.
- Roll out the dough: Roll out the dough to about ¼ inch thickness. Use a rolling pin and apply even pressure to ensure a uniform thickness. If the dough is sticking to the surface or the rolling pin, add a little more flour.
- Cut out the cookies: Use cookie cutters to cut out desired shapes. Dip the cookie cutters in flour before each cut to prevent sticking. Re-roll scraps of dough and cut out more cookies until all the dough is used.
- Place cookies on baking sheets: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1-2 inches of space between each cookie. This will allow for even baking and prevent the cookies from sticking together.
- Decorate (optional): If desired, decorate the cookies with colored sprinkles or sanding sugar before baking. Gently press the sprinkles into the dough so they adhere well.
Baking the Cookies:
- Bake the cookies: Bake for 8-10 minutes, or until the edges are lightly golden brown. The baking time will vary depending on the size and thickness of your cookies, so keep a close eye on them.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents the cookies from breaking while they are still warm and soft.
Frosting and Decorating (Optional):
While these cookies are delicious on their own, you can also frost and decorate them for a more festive treat. Here's a simple frosting recipe:
Simple Buttercream Frosting:
- ½ cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 2-4 tablespoons milk
- 1 teaspoon vanilla extract
- Cream the butter: In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter until smooth and creamy.
- Add the powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined.
- Add the milk and vanilla: Add the milk and vanilla extract and beat until the frosting is smooth and creamy. Add more milk if needed to reach your desired consistency.
- Frost the cookies: Once the cookies are completely cool, frost them with the buttercream frosting. You can use a knife, a spatula, or a piping bag to apply the frosting.
- Decorate: Decorate the frosted cookies with sprinkles, sanding sugar, or other decorations as desired.
Royal Icing (for more detailed decorating):
- 4 cups (1 pound) powdered sugar, sifted
- 3 tablespoons meringue powder
- 5-7 tablespoons warm water
- Gel food coloring (optional)
- Combine dry ingredients: In a large bowl, whisk together the sifted powdered sugar and meringue powder.
- Add water: Gradually add the warm water, one tablespoon at a time, mixing on low speed until combined.
- Beat until stiff peaks form: Increase the speed to medium-high and beat for 5-7 minutes, or until stiff, glossy peaks form.
- Adjust consistency: If the icing is too thick, add a little more water, one teaspoon at a time. If it's too thin, add a little more powdered sugar.
- Color the icing: Divide the icing into separate bowls and add gel food coloring to each bowl, mixing until the desired color is achieved.
- Decorate: Transfer the icing to piping bags fitted with small round tips and decorate the cookies as desired. Let the icing dry completely before storing the cookies.
Tips for Success:
- Don't overmix the dough: Overmixing develops the gluten in the flour, which can result in tough cookies. Mix until the flour is just incorporated, and then stop.
- Chill the dough: Chilling the dough is essential because it allows the gluten to relax, which prevents the cookies from spreading too much during baking. It also makes the dough easier to handle.
- Use parchment paper or silicone baking mats: This will prevent the cookies from sticking and make cleanup easier.
- Don't overbake the cookies: Overbaking will result in dry, crumbly cookies. Bake until the edges are lightly golden brown.
- Let the cookies cool completely before frosting: Frosting warm cookies will cause the frosting to melt and run.
- Store the cookies in an airtight container: This will keep them fresh for several days.
Variations:
- Lemon Sour Cream Cookies: Add 1 tablespoon of lemon zest to the dough for a bright, citrusy flavor.
- Chocolate Sour Cream Cookies: Add ½ cup of unsweetened cocoa powder to the dry ingredients for chocolate cookies.
- Spice Sour Cream Cookies: Add 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ¼ teaspoon of ground cloves to the dry ingredients for spiced cookies.
- Almond Sour Cream Cookies: Substitute almond extract for the vanilla extract for an almond-flavored cookie. You can also add slivered almonds to the top before baking.
- Gluten-Free Sour Cream Cookies: Use a gluten-free all-purpose flour blend in place of the regular all-purpose flour. Be sure to use a blend that contains xanthan gum for best results.
Troubleshooting:
- Cookies are spreading too much: This could be due to several factors, including using softened butter that is too warm, not chilling the dough long enough, or overmixing the dough. Make sure to use softened butter that is still cool to the touch, chill the dough for at least 2 hours, and avoid overmixing.
- Cookies are dry: This could be due to overbaking or using too much flour. Make sure to bake the cookies until the edges are just lightly golden brown and measure the flour accurately.
- Cookies are tough: This
Conclusion:
And there you have it! These Sour Cream Sugar Cookies are truly something special, and I genuinely believe they deserve a spot in your regular baking rotation. They're not just cookies; they're a little bite of happiness, a comforting treat that's perfect for any occasion. The subtle tang from the sour cream elevates them beyond your average sugar cookie, creating a melt-in-your-mouth texture and a flavor profile that's both familiar and surprisingly sophisticated. Why are these a must-try? Well, beyond the incredible taste and texture, they're also incredibly versatile. They're simple enough for a weeknight baking session but elegant enough to serve at a holiday gathering. Plus, the dough is a dream to work with – no chilling required (unless you want to!), which means you can have freshly baked cookies in under an hour. That's a win in my book! But the real magic lies in the endless possibilities for customization. While the classic recipe is divine on its own, feel free to experiment with different extracts. A touch of almond extract adds a nutty warmth, while lemon or orange extract brightens things up with a citrusy zing. You could even try a hint of cardamom or nutmeg for a more exotic flavor. And let's talk about serving suggestions! These cookies are fantastic on their own, of course, but they also pair beautifully with a variety of accompaniments. Imagine enjoying them with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a decadent dessert. Or, try crumbling them over a bowl of fresh berries and whipped cream for a lighter, more refreshing treat. They're also the perfect addition to a holiday cookie platter, adding a touch of elegance and sophistication to the mix. For variations, consider adding sprinkles before baking for a festive touch. Or, after they've cooled, you can dip them in melted chocolate and sprinkle with chopped nuts or sea salt. If you're feeling adventurous, try making sandwich cookies with a creamy filling like buttercream or cream cheese frosting. The possibilities are truly endless! I'm so excited for you to try this recipe and experience the joy of baking these delightful Sour Cream Sugar Cookies for yourself. I truly believe that once you make them, you'll be hooked! They're the kind of cookie that everyone loves, and they're guaranteed to bring a smile to your face. So, go ahead, gather your ingredients, preheat your oven, and get ready to bake some magic. And most importantly, don't forget to share your creations with me! I'd love to see your photos and hear about your experiences. Tag me on social media or leave a comment below – I can't wait to see what you come up with! Happy baking! I hope you enjoy these cookies as much as I do. They are a perfect treat for any occasion, and I know you will love them. Remember to adjust the baking time based on your oven, and don't be afraid to experiment with different flavors and toppings. The most important thing is to have fun and enjoy the process of baking. These cookies are a labor of love, and they are sure to bring joy to everyone who tries them.
Sour Cream Sugar Cookies: The Ultimate Recipe for Soft & Delicious Treats
Soft, tender sour cream cookies perfect for decorating or enjoying plain. Easy to make, customizable, classic cut-outs.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Optional: Colored sprinkles or sanding sugar for decorating
Instructions
- Cream the butter and sugar: In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes on medium speed). Scrape down the sides of the bowl occasionally.
- Incorporate the eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl.
- Add the sour cream and vanilla: Stir in the sour cream and vanilla extract until just combined. Be careful not to overmix.
- Combine the dry ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Form the dough into discs and chill: Divide the dough in half and form each half into a disc. Wrap each disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Preheat the oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Prepare your work surface: Lightly flour a clean, flat surface. Remove one disc of dough from the refrigerator and let it sit for a few minutes to soften slightly.
- Roll out the dough: Roll out the dough to about ¼ inch thickness.
- Cut out the cookies: Use cookie cutters to cut out desired shapes. Dip the cookie cutters in flour before each cut to prevent sticking. Re-roll scraps of dough and cut out more cookies until all the dough is used.
- Place cookies on baking sheets: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1-2 inches of space between each cookie.
- Decorate (optional): If desired, decorate the cookies with colored sprinkles or sanding sugar before baking. Gently press the sprinkles into the dough so they adhere well.
- Bake the cookies: Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Frost and decorate (optional): Prepare buttercream or royal icing and decorate cooled cookies as desired.
Notes
- Chilling the dough is essential for preventing spreading.
- Don't overmix the dough to avoid tough cookies.
- Use parchment paper or silicone baking mats for easy cleanup.
- Cool cookies completely before frosting.
- Store in an airtight container for freshness.