Soft Sour Cream Sugar Cookies. Try saying that five times fast. Or, you know, skip the silliness and just make ‘em.
Like the cookies that inspired them, these are feather-soft thanks to the sour cream and confectioner’s sugar mixed into the dough. Those ingredients in particular make these puffy sugar cookies super tender and almost cakey. I know I’ve railed against cakey cookies in the past, but I’ll make an exception for these.
The dough comes together pretty quickly, but is on the sticky side and needs a chill before baking. I roll these cookies super thick (1/2 inch) and cut them with a 2-inch cutter. I tested with bigger cutters, but found that a smaller diameter helps the cookies to bake evenly, reducing the chances of dense centers and crisp edges. While those are usually good things in cookies, these are best when they’re soft all around. In fact, I prefer to eat them the day after they’re baked for maximum softness. So good.
Quick tip: in case you want to take your sugar cookie game to the next level, you could absolutely make these in the shape of a football, heart, Christmas tree or other simple shape. Keep in mind that this dough spreads and puffs a bit, so you won’t want to do anything terribly intricate. But also…go wild.
Soft Sour Cream Sugar Cookies are good unadorned, but a thick smear of vanilla buttercream and smattering of sprinkles take them over the top! I went with a pink marbled motif, dying half my frosting and then spreading both colors together, but feel free to use whatever color(s) of frosting or variety of sprinkles you like here. Get festive with it for holidays, big games, birthdays or any day!
Soft Sour Cream Sugar Cookies
makes about 3 dozen medium cookies
2 1/3 cups all-purpose flour
1/2 cup confectioner’s sugar
1 1/4 teaspoons baking powder
1/2 teaspoon Kosher or sea salt
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar, packed
1 large egg
1/2 cup sour cream (not fridge-cold)
2 teaspoons pure vanilla extract
Vanilla Buttercream (recipe below)
food coloring, if desired
sprinkles of choice
a 2-inch round cookie cutter
offset icing spatula
Make the cookie dough. In a small bowl, whisk together flour, confectioner’s sugars, baking powder and salt. Set aside.
In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in sugar, followed by egg, sour cream and vanilla. Add dry ingredients in 2 installments, beating until combined. Dough will be a bit sticky.
Divide dough into halves and wrap each in plastic wrap. Chill for at least 2 hours or up to 3 days.
Place oven racks in central positions. Preheat oven to 350F. Line 2 rimmed sheet pans with parchment paper. Set aside.
Generously flour a surface and rolling pin. Unwrap one half of the dough. Roll the dough to 1/2-inch thickness, lifting and turning the dough frequently so that it doesn’t stick to your surface. Use a 2-inch round cutter to cut cookies. Cut directly down. Do not twist.
Place cookies 2 inches apart on prepared pans. Bake 9-10 minutes, rotating top-to-bottom and back-to-front at the 5 minute mark. Cookies are done when puffed and no-longer raw-looking. They should be mostly pale, but there may be some golden coloring at the bottom edges. Let cookies cool on the pans for 8-10 minutes before removing to a rack to cool completely. Let sheet pans come to room temperature before proceeding with the next batch.
Repeat rolling, cutting and baking with remaining half of dough. Re-roll scraps as desired, refrigerating if anything gets too sticky.
After cookies have cooled completely, use an offset icing spatula to frost each one with about 1 tablespoon of Vanilla Buttercream (I used 1/2 tablespoon each pink and plain white buttercreams). Garnish with sprinkles immediately after frosting. Buttercream will crust after an hour or so. You may serve the cookies immediately after frosting, but they are softest the next day.
After they’ve crusted, leftovers may be layered with wax or parchment paper and kept in an airtight container. They will keep at room temperature for a couple of days or I’m the refrigerator for up to a week.
makes enough for 3 dozen cookies (with a little leftover)
1 cup (2 sticks) unsalted butter, softened to room temperature
4 cups confectioner’s sugar
pinch of Kosher or sea salt
1 tablespoon pure vanilla extract
3-5 tablespoons heavy cream
food coloring, if desired
In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Beat in confectioner’s sugar in three installments, scraping down the bowl as necessary. Beat in salt and vanilla. Add in heavy cream until desired consistency is reached.
To dye half of the buttercream, remove half to a smaller bowl. Add a drop of gel food coloring (or a few drops of liquid) and use your electric mixer to beat until combined. Scrape the sides of the bowl as needed.
Use buttercream to frost Soft Sour Cream Sugar Cookies.