Sour Cream Cookies
Soft Sour Cream Cookies made with butter, sugar, sour cream, eggs, vanilla, flour, and a smooth buttercream frosting.
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Ingredients
For the Cookies
- 1 c unsalted butter softened
- 1 3/4 c sugar
- 1 c sour cream room temperature
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3 1/2 c all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
For the Buttercream Frosting
- 1 c unsalted butter room temperature
- 16 oz powdered sugar
- 1 to 2 tbsp whole milk as needed
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl, add the softened butter and sugar.
- Using an electric mixer, beat for 2 to 3 minutes, or until the mixture is light and fluffy.
- Add the sour cream, eggs, and vanilla extract.
- Mix until fully combined.
- Add the all-purpose flour, baking soda, baking powder, and salt.
- Mix gently until just combined. Do not overmix.
- Cover the dough and refrigerate overnight, or until firm.
- Preheat the oven to 350°F.
- Line two large baking sheets with parchment paper.
- Scoop the chilled dough into 1-inch balls.
- Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 11 to 12 minutes, or until the centers are soft and the edges are just beginning to brown.
- Remove the cookies from the oven.
- Allow the cookies to cool on the baking sheets for 5 minutes.
- Transfer the cookies to a cooling rack and allow them to cool completely.
- To prepare the buttercream frosting, place the room-temperature butter in a large bowl.
- Beat with an electric mixer for 3 to 5 minutes, or until light and fluffy.
- Gradually add the powdered sugar and continue mixing until smooth.
- Add the vanilla extract and 1 tablespoon of whole milk.
- Mix until the frosting is smooth and spreadable.
- Add the remaining milk only if needed to reach the desired consistency.
- Frost the completely cooled cookies, if desired.
- Alternatively, serve the cookies plain or lightly dusted with powdered sugar.
Notes
To make these Sour Cream Cookies gluten free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend that contains xanthan gum.
Confirm that the baking soda, baking powder, powdered sugar, vanilla extract, and all packaged ingredients are labeled gluten free.
Use fresh, plain sour cream without gluten-containing additives or flavorings.
Prepare the cookies with clean utensils, bowls, measuring cups, baking sheets, and cooling racks to avoid gluten cross-contact.
For best results, allow the gluten-free dough to chill fully before baking, as gluten-free cookie dough can be softer and may spread more easily.