Sour Cream Sugar Cookies with Vanilla Frosting Recipe

If you’re on the hunt for a classic cookie that’s soft, slightly tangy, and downright addictive, then you’re going to adore this Sour Cream Sugar Cookies with Vanilla Frosting Recipe. I absolutely love this recipe because it combines that tender, cakey texture with a smooth vanilla frosting that’s just sweet enough to satisfy your cravings without overpowering the cookie. When I first tried baking these, I was blown away by how surprisingly simple they are to make, and trust me, once you try them, your family and friends will be begging for more.

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Ingredients You’ll Need

The beauty of this Sour Cream Sugar Cookies with Vanilla Frosting Recipe is in how the ingredients work together to create that soft and flavorful bite. A few tips: use full-fat sour cream for the best texture and flavor, and make sure your butter is softened but not melted, so your dough comes together just right.

• Unsalted Butter: Use good-quality unsalted butter, softened to room temperature – it creams up beautifully with sugar for a light texture.
• Granulated Sugar: Regular granulated sugar helps achieve a nice tenderness while adding sweetness.
• Eggs: These add richness and help bind the dough.
• Sour Cream: This is the star for moisture and tang; don’t substitute with anything else or the texture changes.
• Pure Vanilla Extract: Always use pure vanilla – it brightens all the flavors perfectly.
• All-Purpose Flour: Provides structure – be sure to spoon and level to avoid dense cookies.
• Baking Powder & Baking Soda: These leavening agents help the cookies puff just right without getting too cakey or flat.
• Fine Sea Salt: Balances sweetness and enhances flavor without being salty.
• Confectioners’ Sugar (for frosting): Sifted for smooth, lump-free frosting.
• Light Corn Syrup (for frosting): Gives the frosting a shiny finish and keeps it from cracking as it sets.
• Milk (for frosting): Use as needed to adjust consistency – start with less and add more if frosting feels too thick.

Variations

I love making this Sour Cream Sugar Cookies with Vanilla Frosting Recipe my own by switching things up based on the season or occasion. It’s easy to customize, so don’t be afraid to get creative!

• Lemon Zest Twist: Add a teaspoon of fresh lemon zest to the dough for a bright, citrusy flavor that complements the sour cream wonderfully.
• Chocolate Chip Version: Fold in mini chocolate chips before chilling the dough – my family can’t resist this little upgrade!
• Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend for a delicious GF alternative (just check the blend includes xanthan gum).
• Frosting Flavors: Try swapping vanilla extract in the frosting for almond or maple extract for a subtle but tasty twist.

How to Make Sour Cream Sugar Cookies with Vanilla Frosting Recipe

Step 1: Cream the Butter and Sugar Until Fluffy

Start by beating the softened butter and granulated sugar together for about 3 minutes until light and fluffy. This step is where the magic begins—it traps air, making your cookies nice and soft. I like using my stand mixer for this, but a handheld beater works just as well. Once fluffy, beat in the eggs one at a time, then mix in sour cream and vanilla until everything’s combined.

Step 2: Combine Dry Ingredients and Mix with Wet

In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add the dry mix to the wet ingredients, mixing just until combined. The dough will be sticky and soft—that’s exactly how it should be! Resist the urge to overmix here or you might end up with tougher cookies.

Step 3: Chill the Dough Until Firm

Divide the dough into two disks, wrap them tightly in plastic wrap, and refrigerate for at least 4 hours (or freeze for 1 hour if you’re in a hurry). This chilling step is crucial—it firms up the dough, making it much easier to roll out and cut without tearing.

Step 4: Roll, Cut, and Bake

Preheat your oven to 350°F and line baking sheets with parchment paper. On a generously floured surface, roll out the dough to about 1/4-inch thickness. Use a floured cookie cutter to cut shapes, placing them 2 inches apart on the cookie sheets. Bake for 10-12 minutes, then let the cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely. Tip: These cookies puff up in the oven, so avoid intricate cutters for best results.

Step 5: Whip up the Vanilla Frosting and Frost

Once your cookies are fully cool, whip up the frosting by beating butter, sifted confectioners’ sugar, vanilla, salt, corn syrup, and just enough milk until you get a creamy, spreadable consistency. Spread or pipe the frosting onto your cookies. A sprinkle of festive sprinkles or colored sugar crystals takes these from simple to special — I often keep some around for holidays and birthdays!

How to Serve Sour Cream Sugar Cookies with Vanilla Frosting Recipe

Garnishes

I like to keep it classic with brightly colored sprinkles or sanding sugar to add a festive touch. Sometimes, I dust a little edible glitter on top for extra sparkle during the holidays. If you’re feeling fancy, crushed freeze-dried raspberries or a tiny drizzle of melted chocolate adds a beautiful contrast both in color and flavor.

Side Dishes

These cookies pair wonderfully with a hot cup of coffee, a glass of cold milk, or even tea. During gatherings, I love setting up a cookie and cocoa bar with marshmallows, peppermint sticks, and whipped cream. They also make a sweet companion to fresh fruit salads for a balanced dessert experience.

Creative Ways to Present

For special occasions, I’ve layered these cookies in a clear glass jar tied with ribbon and a handwritten tag—such a simple, heartfelt gift. Another fun idea I tried was arranging them on a tiered cake stand as part of a dessert buffet. You could also pipe little flower or swirl designs on the frosting for a more elegant look.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to five days. Layering them between sheets of wax paper helps keep the frosting from sticking together. Just make sure they’re completely cool and the frosting has set before storing!

Freezing

If you want to freeze these cookies, freeze un-frosted dough disks wrapped tightly in plastic wrap for up to three months—then thaw overnight in the fridge before rolling and baking. You can also freeze fully baked and frosted cookies on a tray, then transfer to a freezer bag once solid. When you’re ready, thaw at room temperature before serving.

Reheating

If you have any leftovers that have gone a bit stale, pop them in a warm oven (about 300°F) for 3-4 minutes or microwave for 10-15 seconds with a damp paper towel nearby. This refreshes the softness without melting the frosting.

FAQs

Final Thoughts

This Sour Cream Sugar Cookies with Vanilla Frosting Recipe has become one of my favorites to bake whenever I need a dependable, crowd-pleasing cookie. The softness, subtle tang, and creamy frosting create such a comforting treat that feels both nostalgic and fresh. I know once you try it, you’ll find yourself reaching for this recipe again and again—whether it’s for holiday baking or just a sweet everyday snack. So go ahead, give it a try, and I promise you won’t be disappointed!

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