Sour Cream Sugar Cookies Recipe
Sour Cream Sugar Cookies Recipe photo by Taste of Home
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Sour Cream Sugar Cookies Recipe

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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
MAKES:55 servings
TOTAL TIME: Prep: 70 min. + chilling Bake: 10 min./batch + cooling
MAKES: 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

Nutritional Facts

1 each: 197 calories, 8g fat (4g saturated fat), 16mg cholesterol, 84mg sodium, 30g carbohydrate (22g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.


  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.
Originally published as Sour Cream Sugar Cookies in Taste of Home February/March 2008, p41

Sweet White Wine

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

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mrs._white User ID: 7182927 257641
Reviewed Dec. 3, 2016

"These cookies had no flavor. My husband said they tasted like cardboard. I threw out the ones I made and the rest of the dough. That said, the recipe was super easy and I had no trouble with rolling them out."

becrae User ID: 8168706 215286
Reviewed Dec. 18, 2014

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

dbhelle User ID: 7720396 85974
Reviewed Mar. 17, 2014

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

VictoriaElaine User ID: 3422096 172579
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!"

[email protected] User ID: 1307242 85958
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!"

crumper User ID: 6996719 140733
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!"

Anjelcakes123 User ID: 6688485 173724
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! :)"

MandaG81 User ID: 6408912 86208
Reviewed Dec. 17, 2011

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

Happy baking!

KaPurnell User ID: 5747057 172578
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!"

jbbox User ID: 3667029 102975
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."

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