Sour Cream Cookies with Buttercream Icing Recipe

If you’re like me and adore soft, tender cookies with a bit of a tangy twist, then this Sour Cream Cookies with Buttercream Icing Recipe is going to become your new favorite. I absolutely love how these cookies stay moist and cakey thanks to the sour cream, and topping them with luxe, creamy buttercream makes every bite feel like a little celebration. Stick with me here — I’ll share all my tips and tricks to make sure you nail this recipe the first time and every time!

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Ingredients You’ll Need

I’ve kept the ingredient list simple, but each one plays an important role in creating that classic sour cream cookie flavor and texture. Sourcing fresh, high-quality ingredients will make these cookies even more irresistible.

• Unsalted butter: Using unsalted allows you to control the saltiness; make sure it’s softened for easy creaming.
• Granulated sugar: Provides the sweetness and helps with the cookie’s structure.
• Egg: Acts as a binder and adds moisture.
• Full-fat sour cream: The star ingredient that keeps cookies tender and adds a subtle tang.
• All-purpose flour: The base of your dough – measure carefully for light cookies.
• Baking powder and baking soda: Work together to give these cookies a gentle rise without puffing up too much.
• Salt: Enhances flavor and balances the sweetness.
• Pure vanilla extract: Adds warmth and depth to the flavor.
• Buttercream frosting: Whether homemade or store-bought, it adds that dreamy sweetness on top.
• Gel food coloring: Optional, but I love tinting the buttercream for a fun, personalized look.
• Sprinkles: For a playful touch that also makes these cookies perfect for parties.

Variations

Over the years, I’ve played around with this Sour Cream Cookies with Buttercream Icing Recipe to make it mine. Feel free to customize it to your taste or dietary needs — that’s one of the best parts of baking!

• Gluten-Free Version: Substituting the all-purpose flour with a gluten-free blend works well, but I recommend adding a teaspoon of xanthan gum for structure.
• Flavor Twists: Adding a teaspoon of lemon zest or almond extract to the dough brings a lovely fresh note that elevates these cookies.
• Vegan Adaptation: I experimented once using vegan butter and a flax egg; the texture was a bit different but still tasty — just watch your baking time closely since the moisture changes.
• Colorful Icing: You can divide your buttercream frosting into sections and tint each with a different gel color, making these fun for birthdays or holidays.

How to Make Sour Cream Cookies with Buttercream Icing Recipe

Step 1: Cream butter and sugar until fluffy

I like to start by setting my butter out well ahead so it softens nicely without getting greasy. Beat it with granulated sugar until the mixture becomes light and fluffy; this usually takes about 3–5 minutes with a hand mixer. This step is crucial — it incorporates air into the dough, giving the cookies a delicate texture you’ll love.

Step 2: Incorporate the egg, sour cream, and vanilla

Once the butter and sugar are ready, add in the egg and mix until it’s fully incorporated. Then mix in the sour cream and vanilla extract. I discovered that full-fat sour cream gives the best tenderness and flavor here, so don’t skimp on that. The batter might look a bit loose—that’s exactly right.

Step 3: Combine dry ingredients and fold in gently

In a separate bowl, whisk together your flour, baking powder, baking soda, and salt. Adding both baking powder and soda is a little trick I like to balance rise and texture. Gradually add the dry mix to your wet ingredients and fold just until combined — I always remind myself not to overmix here because that can make the cookies tough, and nobody wants that.

Step 4: Scoop and bake to golden perfection

Using a cookie scoop or rounded tablespoon, drop your dough onto a parchment-lined baking sheet with about two inches between each cookie. This prevents them from merging while baking. Pop them into a 350°F oven for about 10–12 minutes. You’ll want to pull them out when the edges are just turning golden brown but the centers still look soft — they’ll firm up as they cool.

Step 5: Cool completely before frosting

This is the golden rule I learned the hard way: don’t frost warm cookies! Let them cool on the baking sheet for five minutes, then transfer to a wire rack to cool fully, about 30 minutes. If you skip this step, your buttercream will melt off and become a sticky mess.

Step 6: Tint and spread your buttercream, then add sprinkles

Divide your buttercream into small bowls if you plan to color it. Gel food coloring works best because it doesn’t change the consistency. Spread a generous amount over each cookie and top with sprinkles for that extra festive feel. My family goes crazy over this part — it makes the cookies look like you put in so much effort, even when you haven’t!

How to Serve Sour Cream Cookies with Buttercream Icing Recipe

Garnishes

I usually stick to classic rainbow sprinkles because they add a pop of color and crunch, but I love using edible glitter or pearl dust for special occasions like birthdays or holidays. Sometimes, a few finely chopped nuts sprinkled on top bring a nice texture contrast, especially if you like a little savory balance.

Side Dishes

These cookies pair beautifully with a cup of hot tea or coffee — it’s a match made in heaven for afternoon snacks. For a more indulgent spread, I like serving them alongside fresh berries or a scoop of vanilla ice cream for dessert.

Creative Ways to Present

One time, I arranged a platter of these Sour Cream Cookies with Buttercream Icing Recipe in a rainbow gradient by using different tinted frostings. It instantly became a showstopper at my daughter’s birthday party! You can also fill a cookie jar with them and tie a cute ribbon for gifting — I promise they’ll be thrilled.

Make Ahead and Storage

Storing Leftovers

I keep any leftover cookies in an airtight container in the refrigerator for up to 3 days—this helps keep the buttercream firm and the cookies fresh. Just bring them back to room temperature before munching for the best flavor.

Freezing

If I want to freeze these cookies, I bake and cool them fully but hold off on frosting. I wrap them tightly and freeze for up to 3 months. When ready, let them thaw completely and then spread your buttercream. This way, your cookies stay flavorful and fresh.

Reheating

For leftover cookies that have been refrigerated, I like warming them for about 10 seconds in the microwave—it softens them just right without melting the buttercream. If they’re frozen, thaw them gently at room temp before enjoying.

FAQs

Final Thoughts

This Sour Cream Cookies with Buttercream Icing Recipe has become one of my go-to treats to share because of its simplicity and reliable, delightful results. Every time I bake them, the buttery softness combined with that creamy frosting makes my kitchen smell like a dream and my family gather ’round instantly. I promise you’ll find these cookies both comforting and impressive — a winning combo for sure. So grab your mixing bowl and give this recipe a try; you’ll be baking these again and again!

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