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Sour Cream Sugar Cookies Recipe

Sour Cream Sugar Cookies Recipe

I make these cookies for my family and our neighbors every Valentine’s Day. The heart-shaped treats stay soft for at least a week, and they look so pretty frosted bright pink and then piped with lacy frosting.—Carolyn Walton, Smoot, Wyoming
TOTAL TIME: Prep: 70 min. + chilling Bake: 10 min./batch + cooling YIELD:55 servings


  • 1 cup shortening
  • 1 cup sugar
  • 1 large egg
  • 1 cup (8 ounces) sour cream
  • 1-1/2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 9 cups confectioners' sugar
  • 3 teaspoons vanilla extract
  • 2/3 to 3/4 cup 2% milk
  • Paste food coloring


  • 1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in the egg, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  • 2. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 3-in. heart-shaped cookie cutter.
  • 3. Place 1 in. apart on baking sheets lightly coated with cooking spray. Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to wire racks to cool completely.
  • 4. For frosting, in a large bowl, cream butter until light and fluffy. Beat in confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Tint with food coloring. Decorate cookies as desired. Yield: about 4-1/2 dozen.

Nutritional Facts

1 each: 197 calories, 8g fat (4g saturated fat), 16mg cholesterol, 84mg sodium, 30g carbohydrate (22g sugars, trace fiber), 1g protein Diabetic Exchanges:2 starch, 1-1/2 fat

Reviews for Sour Cream Sugar Cookies

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Reviewed Dec. 18, 2014

"I added cinnamon and nutmeg came out fantastic everyone loved them I also added more flour when rolling them out"

Reviewed Mar. 17, 2014

"I added a small bag of coconut, then frosted them with a lime flavoured icing. Everyone loved them."

Reviewed Feb. 19, 2014

"I added an extra 1/2 cup of flour to the dough & refrigerated it overnight. The dough rolled out perfectly & the cookies did not stick to the countertops. Even better, the baked cookies stayed fresh tasting for 5 days - I just stored them in a container on the counter. I do agree with other reviewers that they are a little plain tasting without frosting, so next time I will try substituting butter or butter flavored crisco. Otherwise, they are perfect!"

Reviewed Feb. 9, 2014

"The dough was easy to roll out and the cookies were not too sweet when frosted. A good cookie to frost. I'd definitely make them again!"

Reviewed Feb. 8, 2014

"These were so easy to make. I did not even wait an hour to start rolling them out and they worked just fine. This probably wouldn't be the recipe I'd use for just sugar cookies with no icing, however, I liked the taste if these without icing. I think it is just personal was a great recipe!"

Reviewed May. 13, 2012

"The recipe it self needs more flour...and then becasue you add more flour you need about 1 1/2 cups of sugar. if you wanted it more of a sugar cookie like sweetness than 1 3/4 cup.....but even after the 1 hr of chilling it still was a little soft so we had to add even MORE flour....but it still comes out fine! :)"

Reviewed Dec. 17, 2011

"Absolutely LOVED this recipe...I used butter flavored shortning though. It made all the difference!

Happy Baking!

Reviewed Mar. 17, 2011

"Excellent cookies!!! My kids and I made these for St. Patrick's Day and they turned out Fantastic! The dough was easy to make and it rolled out nicely. Soft and moist when baked. I altered the recipe just a little, instead of using the 1 1/2 tsp of vanilla, I used 1 tsp. of vanilla and 1/2 tsp. of lemon extract. This recipe is definitely a keeper! Thanks for sharing!"

Reviewed Feb. 14, 2011

"I used Crisco sticks for shortening and the cookie dough came out just fine. But the taste of these cookies was very bland. I even used a quarter cup more sugar because of the reviews, but it didn't help. I didn't frost them, but used sugar sprinkles before baking. Still weren't very tasty. I won't make them again."

Reviewed Feb. 12, 2011

"Absolutely love this recipe! It reminds me of the sugar cookies my grandmother would make at Christmas. I make them year round for various occasions. Delicious!"

Reviewed Feb. 10, 2011

"A question really...what do you use for "shortening"? I think of Crisco when I think of shortening. Can Crisco baking sticks be used?"

Reviewed Dec. 20, 2010

"I was disappointed with this recipe. chilled the dough for several hours and it was too sticky to work with."

Reviewed Dec. 16, 2010

"Loved these cookies. So soft. I don't like crunchy sugar cookies,would rather eat soft ones. I thought it had plenty of flavor. Will be making them again."

Reviewed Oct. 29, 2010

"This recipe is Great and to all of you out there who are complaining that it has no flavor because it isn't made with butter, have you ever heard of butter flavored shortening??? Maybe you should try that instead."

Reviewed Aug. 14, 2010

"My Fiance and his family LOVE these cookies! I do not use this buttercream recipe I have one thats a favorite but, these cookies are fluffy, light, and yummy! Would totally recommend them to anyone! I just make simple plain round ones and forget the work of shapes! Its the best way to go!

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
Thee best! =)"

Reviewed Feb. 24, 2010

"Even better when doubled up with jam in between the two cookies!"

Reviewed Feb. 14, 2010

"Did not like the flavor and not sweet. Didn't even finish baking the rest and threw most of the baked ones away. Had to really add powdered sugar to the dough ball in order to get it rolled out and off the countertop. I also slightly underbaked them - as I always do with most cookies - and they stuck to the parchment paper. I will definitely throw this recipe out of my collection."

Reviewed Feb. 12, 2010

"I just made these with my 21/2 year old daughter. Not only were they pretty easy to make they tasted pretty good. She loves them. I did let them chill longer then 1 hr, about 21/2, and i split the dough before I chilled it. Splitting it made it easier to work with, didn't have to worry about it getting sticky. Also, I was out of vanilla so I had to use almond extract. I will definitely make them again."

Reviewed Feb. 11, 2010

"No taste to the cookie until you ice it. Use a better cookie recipe."

Reviewed Feb. 7, 2010

"What's not to LOVE!!!"

Reviewed Feb. 4, 2010

"I agree with the cookie lady. These cookies ate not good unless you slather tons of frosting on them. "

Reviewed Feb. 4, 2010

"People call me the cookie lady. I bake hundtred of trays with a variety of cookies for Weddings, Holidays, any occassions. I was suspicious because this recipe didn't call for butter, which usually means no flavor, but it had great reviews so I thought I'd give it a whirl. In my opinion if you have to put icing on the cookie to make it taste good, that's an issue. Icing is just an enhancer to a good cookie. This cookie is not worth the bother. Make a butter cookie cut out instead!"

Reviewed Feb. 1, 2010

"Why is everyone complaining about the baking soda? 1 1/2 teaspoons is not alot of baking soda unless you are reading it as 1 1/2 tablespoons. Also I would say that the reason that the icing calls for 9 cups of powdered sugar is so that you can divid the icing up and tint it different colors to decorate the cookies."

Reviewed Jan. 18, 2010

"I haven't made these yet, I'm just looking for some Valentines Cookie Recipy's and this sounds good. The baking soda....should it not read 1-1/2 tsp. (one and one half teaspoons)? On the comments it looks suspicously like 11/2, which some might find rather confusing."

Reviewed Dec. 8, 2009

"These cookies are wonderful, I make them at least once a month. At first I followed the recipe for the frosting but it made way, way too much and it was just okay, I prefer using my regular buttercream icing, since the cookie itself isn't very sweet the buttercream works well without it being overly sweet. Thanks for the great recipe!"

Reviewed Dec. 2, 2009

"I have made this recipe 3 times! I have never been a fan of normal sugar cookies, I always thought they were too crunchy for me! I love that these are soft!! Since I have 3 girls at home we will continue making these for years to come :)"

Reviewed Aug. 25, 2009

"These were awesome and everyone wanted the recipe. I've made them for Christmas and Valentine's Day and they just disappear. This is my #1 cutout cookie."

Reviewed Feb. 11, 2009

"These cookies are wonderful and easy to make. Everyone loved them. I made several different types of cookies for a Valentines party and these looked very pretty on the platter.~Bettina"

Reviewed Feb. 11, 2009

"I love these cookies. I've been looking for a recipe similiar to my grandmothers recipe and these fill the bill. They do get tough if you don't refrigerate the dough because you then have to add too much flour to firm up the dough. Hope this helps. Kaymac51"

Reviewed Feb. 10, 2009

"I have made these 2 years in a row, and we LOVE them. My family loves them!"

Reviewed Mar. 2, 2008

"I made these and the dough is not as sweet as other sugar cookie dough I've made--you could never eat them without the frosting. They were also very dry--my jaw actually got tired eating them (the fact that they were not that great didn't stop me from eating a few--I used them as a vehicle for the icing). I will stick to my regular rolled cookie recipe."

Reviewed Feb. 21, 2008

" I'm planning on making these tomorrow. I have been reading all the message. The one I'm most worried about is that the recipe cals for 11/2 t. baking soda. Did you use that much baking soda? "

Reviewed Feb. 15, 2008

"I have not made these cookies but 1 1/2 tsp baking soda should not be too much for 1 cup of sour cream. Did you use sour cream and did you use tsp and not TBS? "

Reviewed Feb. 15, 2008

"There is something seriously wrong with the recipe. Way too much baking soda makes the cookies taste terrible! Please revise."

Reviewed Feb. 15, 2008

"Im making these this week-end."

Reviewed Feb. 14, 2008

" I made these for my family this week -- they got rave reviews!

Reviewed Feb. 13, 2008

"If there's 2/3-3/4 cup milk in the icing then I'd guess the 9 cups of icing sugar is correct.  Most icing recipes I use only use a tbsp or so of milk... but less icing sugar.  I haven't made the cookies yet (they're chilling in the fridge) but I'll probably at least halve the icing recipe and see how far that takes me and make more if I need to."

Reviewed Feb. 11, 2008

"Using 1 cup of butter (two sticks) I'm sure the recipe is right. A little butter goes a long way with powdered sugar. The cookie recipe makes 55 cookies-divide the cookie and frosting recipe in half."

Reviewed Jan. 28, 2008

"I want to try this recipe but the frosting calls for 9 cups of powdered sugar...Is this a misprint or the actual amount for the recipe?"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.