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Sour Cream Sugar Cookies

 Sour Cream Sugar Cookies
I make these cookies for my family and our neighbors every Valentine‚Äôs 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
55 ServingsPrep: 70 min. + chilling Bake: 10 min./batch + cooling


  • 1 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1 cup (8 ounces) sour cream
  • 1-1/2 teaspoons McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • 2/3 to 3/4 cup 2% milk
  • Paste food coloring


  • 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.
  • On a lightly floured surface, roll dough to 1/4-in. thickness. Cut
  • with a floured 3-in. heart-shaped cookie cutter.
  • Place 1 in. apart on baking sheets lightly coated with cooking spray.

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Sour Cream Sugar Cookies (continued)

Directions (continued)

  • Bake at 350° for 8-10 minutes or until set. Cool for 1 minute
  • before removing to wire racks to cool completely.
  • 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 cookie equals 197 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 84 mg sodium, 30 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.