Recipe Background
Sour Cream Cookies are soft, lightly tangy, and perfect for sharing.
Sour Cream Cookies embody a delightful balance of sweetness and tang. Their pale, golden edges give way to a soft, pillowy center. Each bite delivers a comforting vanilla aroma, with just a whisper of tang from the sour cream. As they cool, a slight crispness briefly clings to the surface before melting into the tender crumb.
One practical tip for success: keep an eye on the oven. Bake until the edges just start to turn light brown. This timing ensures the centers remain soft without becoming overly dry. When you pull them from the oven at the perfect moment, these cookies offer a texture that's irresistibly delicate yet slightly chewy.
Enjoyed fresh, these cookies are perfect with morning coffee or as an afternoon treat shared with friends. Their gentle flavor makes them a versatile base for various toppings—though the simple glaze adds just the right finishing touch. Whether for a casual gathering or a quiet moment at home, these cookies bring a sense of warmth and homemade simplicity to any occasion.
Ingredients
- 2 1/4 cups all-purpose flour plus more, as needed, for flouring a worksurface
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 6 tablespoons butter softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract divided
- 1/2 cup sour cream
- 1 cup confectioners' sugar
- 3 tablespoons milk
Directions
- In a large bowl, add the flour, the salt, the baking powder, and the baking soda and whisk well.
- In another large bowl, add the butter and the granulated sugar and use an electric hand mixer to mix, about 2 minutes.
- Add the egg, 1/2 teaspoon of the vanilla extract, and the sour cream to the butter mixture and mix well.
- Slowly add the flour mixture to the sour cream mixture and mix well.
- Tightly cover the dough with plastic wrap and refrigerate, about 1 hour.
- Preheat the oven to 375 degrees F.
- Line an 18x26-inch baking sheet with parchment paper.
- Lightly dust a clean, flat surface and a rolling pin with the extra flour.
- Use the floured rolling pin to roll out the chilled dough to 1/4-inch thickness.
- Use a cookie cutter to cut out all of the rolled dough and place the cookies on the prepared baking sheet.
- Bake the cookies until the edges just start to turn light brown, about 7 minutes.
- Transfer the cookies to a wire rack and let them cool.
- In a large bowl, add the confectioners' sugar, the remaining vanilla extract, and the milk and mix well until it reaches a medium-thick consistency.
- Ice the cookies and serve.
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