Description
These Sour Cream Sugar Cookies are soft, cakey cut-out cookies that offer a delicate balance of buttery sweetness with a creamy vanilla frosting. Perfectly tender and slightly puffed, these cookies are ideal for festive occasions or everyday treats, topped with a smooth, luscious frosting that can be decorated with sprinkles for a fun touch.
Ingredients
Scale
For the cookies:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 cup sour cream (8 ounces)
- 2 teaspoons pure vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
For the frosting:
- ⅓ cup unsalted butter, softened
- 2 cups confectioners’ sugar, sifted
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon salt
- 2 teaspoons light corn syrup
- 1 to 2 tablespoons milk
Instructions
- Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with an electric mixer, cream the unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 minutes. This step ensures your cookies have a tender texture.
- Add eggs, sour cream, and vanilla: Beat in the eggs one at a time. Then add the sour cream and vanilla extract, mixing until everything is thoroughly combined for a smooth batter.
- Combine dry ingredients and mix: In a separate large bowl, whisk the all-purpose flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the butter mixture, mixing just until combined. The dough will be sticky and soft.
- Chill the dough: Divide the dough in half and shape each half into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 4 hours or freeze for 1 hour. Chilling firms the dough, making it easier to roll out without sticking.
- Prepare to bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. On a generously floured surface, roll each dough disk to a ¼-inch thickness. Use floured cookie cutters to cut out shapes and place the cookies at least 2 inches apart on the prepared baking sheets.
- Bake the cookies: Bake in the preheated oven for 10 to 12 minutes. When done, allow the cookies to cool on the baking sheet for approximately 5 minutes before transferring them carefully with a spatula to a wire rack to cool completely.
- Make the frosting: Once the cookies are fully cooled, prepare the frosting by beating the softened butter, sifted confectioners’ sugar, vanilla extract, salt, light corn syrup, and 1 tablespoon of milk in a stand mixer or bowl with an electric mixer. Add more milk 1 teaspoon at a time until you reach a smooth, spreadable consistency.
- Frost the cookies: Spread the frosting evenly over the cooled cookies using a knife or offset spatula. Decorate with festive sprinkles if desired for a colorful finish.
Notes
- These cookies are soft and cakey, so expect them to puff slightly in the oven.
- Avoid using intricate or detailed cookie cutters because the cookies rise and may lose fine details.
- Chilling the dough is essential for ease of handling and achieving a consistent thickness.
- You can store the cookies in an airtight container for up to 3 days at room temperature or freeze them for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
