If you prefer cake-like cookies, our sour cream cookie recipe is for you. These soft sugar cookies are made with sour cream and topped with a browned butter frosting. The thick frosting is a perfect contrast to the cookie’s irresistible melt-in-your-mouth texture.
The recipe reminds us of copycat Lofthouse cookies, but these cookies are a little tangier and richer thanks to the sour cream. Here’s how to make them.
Ingredients for Sour Cream Cookies
- Shortening: We don’t use just any fat in this sour cream cookie recipe. Shortening is specifically called for because it makes a soft, light cookie that bakes with a higher dome.
- Sour cream: If you’re asking yourself, “Why sour cream?” we get it! It seems like an unusual ingredient for cookies. However, sour cream adds fat, richness, tang and moisture without thinning the batter, resulting in lighter, fluffier cookies that are full of flavor.
- All-purpose flour: Our favorite flour to use in cookie recipes is all-purpose flour. This flour gives just the right amount of stability and structure while keeping a tender crumb.
Directions
Step 1: Beat the sour cream mixture
In a large bowl, cream together the shortening and sugar until the mixture is light and fluffy, five to seven minutes. Beat in the egg, sour cream and vanilla.
Editor’s Tip: Seven minutes may seem like an excessively long time to cream together the shortening and sugar, but it really does make a difference in the cookie’s texture. Learn more about how to cream butter and sugar with our guide (visuals included!).
Step 2: Create the dough
In a separate bowl, whisk together the flour, baking soda, baking powder and salt.
Add the flour mixture to the sour cream mixture and beat well.
Cover the bowl of dough and chill it in the fridge for at least one hour. During the last 10 minutes, preheat your oven to 425°F.
Step 3: Scoop and bake the cookies
Drop the dough by tablespoonfuls two inches apart onto greased baking sheets. Bake until the cookies are just lightly browned, seven to eight minutes. Remove the cookies to wire racks to cool completely to room temperature.
Editor’s Tip: Use a cookie scoop to make the portioning process quicker and to create consistent cookie sizes. A cookie scoop is at the top of our list of essential cookie baking supplies!
Step 4: Whip the frosting and decorate
Melt the butter in a saucepan until the butter flecks on the bottom are golden brown. Whisk in the confectioners’ sugar, vanilla and enough hot water to reach a spreading consistency. Frost the cooled cookies.
Editor’s Tip: Our guide on how to brown butter walks you through the technique. To frost the room-temperature cookies, use a mini offset spatula, a butter knife or the back of a spoon.
Recipe Variations
- Swap in Greek yogurt: Greek yogurt makes an excellent substitute for sour cream if that’s all you have on hand and want to save a trip to the grocery store!
- Use a different extract: With a simple extract swap, you can enhance these sour cream cookies with orange, almond, lemon or strawberry flavor.
- Add in zest: Skim a lemon or orange across a grater and toss the zest in the granulated sugar. Doing this will release the oils in the zest and bring out the citrusy flavor tenfold. Now your sour cream cookies will have a lovely, subtle lemon or orange brightness.
- Smooth on a different frosting: Want something more eye-catching? Make our vanilla frosting recipe (you may need to halve the recipe) and dye it with your favorite vibrant food coloring.
- Decorate with extras: Can anyone say no to fun sprinkles? If it’s the holiday season, use our favorite Christmas sprinkles.
How to Store Sour Cream Cookies
To store sour cream cookies, keep the cookies in an airtight storage container at room temperature for up to four days. A piece of waxed paper or parchment between each layer will prevent the cookies from sticking to each other, but keep in mind that the frosting may still smudge.
Can you freeze sour cream cookies?
Yes, you can freeze these cookies! Freezing before frosting makes them easier to store, but you can certainly freeze frosted cookies as well. Place the cookies in an airtight container (layering waxed paper or parchment in between the cookie stacks) and store them in the freezer for up to three months. Thaw them overnight in the fridge or at room temperature until defrosted.
Sour Cream Cookie Tips
How do you know when the cookies are done baking?
You’ll know your sour cream cookies are done baking when the edges are golden and each cookie has a pretty dome shape.
Can you taste the sour cream in the cookies?
Don’t worry, you will not be able to taste the sour cream in the recipe. The most you’ll taste from the sour cream is a slightly tangier, richer cookie, and it’s delicious!
