Description
These soft and delicious Sour Cream Cookies are a perfect treat combining a tender, cakey texture with a rich buttery flavor. Topped with smooth buttercream frosting and colorful sprinkles, they make an irresistible dessert for any occasion.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- ½ cup full-fat sour cream
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
Frosting and Topping
- 1 cup buttercream frosting (homemade or storebought)
- Gel food coloring for tinting buttercream
- Sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy, which usually takes about 3-4 minutes.
- Add Egg: Incorporate the egg into the butter and sugar mixture, mixing well until fully combined to ensure a smooth batter.
- Mix in Sour Cream and Vanilla: Add the full-fat sour cream and pure vanilla extract to the wet mixture and blend until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute leavening agents evenly.
- Add Dry to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overworking the dough and maintain a light texture.
- Form Cookies: Using a rounded tablespoon or small cookie scoop, drop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the cookie edges turn lightly golden. Remove from oven and allow the cookies to cool on the baking sheet for 5 minutes.
- Cool Completely: Transfer the cookies to a wire rack and let cool thoroughly for about 30 minutes to ensure the frosting doesn’t melt when applied.
- Frost and Decorate: Tint your buttercream frosting using gel food coloring as desired, then spread it evenly over each cooled cookie. Finish by sprinkling with colorful sprinkles for a festive touch.
Notes
- Storage: Store leftover cookies in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Freezing: Cookies can be baked and frozen without frosting for up to 3 months. Thaw completely before frosting.
- Tips: Ensure butter is softened to room temperature before mixing to achieve a light texture. Avoid overmixing the dough to keep cookies tender, and do not overbake—they should be just golden at the edges. Line baking sheets with parchment paper for easy cleanup and removal. Always frost cookies only after they have completely cooled to prevent frosting from melting.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
