Description
Sour Cream Cookies are soft, fluffy, and delightfully tender old-fashioned sugar cookies topped with a simple vanilla glaze. They are easy to make, perfect for holidays, and can be finished with colorful sprinkles for any occasion.
Ingredients
For the Cookies
- 1/2 cup softened butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
For the Glaze
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Sprinkles
Instructions
- Preheat the oven to 350°F.
- In a large bowl or stand mixer, cream the softened butter and granulated sugar for 2–3 minutes, until very light and fluffy.
- Add the egg and vanilla extract and beat until fully incorporated.
- Stir in the sour cream until the mixture is smooth and well combined.
- Add the flour, baking powder, salt, and baking soda.
- Mix just until the dry ingredients are incorporated. The dough will be sticky.
- Cover and refrigerate the dough for at least 1 hour.
- Scoop balls of chilled dough onto a baking sheet, leaving space between each cookie.
- Bake for about 11 minutes, until the edges are set and the tops are dry.
- Avoid letting the cookies turn golden brown, as they can become overcooked.
- Let the cookies cool on the baking sheet for 10 minutes.
- Transfer them to a wire rack and allow them to cool completely.
- To make the glaze, whisk powdered sugar, milk, and vanilla until smooth and easy to drizzle or spread.
- Spread the glaze over the cooled cookies.
- Decorate with your favorite sprinkles and allow the glaze to set before serving.
Notes
- Serve these cookies with coffee, tea, hot chocolate, or a glass of milk.
- They make a lovely addition to holiday cookie trays, dessert tables, and parties.
- Let the glaze fully set before stacking the cookies.
- Store the cookies in an airtight container at room temperature for about 3–4 days.
- Place parchment or wax paper between layers to prevent the glaze from sticking.
- For longer storage, refrigerate them in a sealed container for up to a week.
- You can freeze the baked cookies without the glaze for up to 2–3 months. Thaw them completely before glazing and decorating.
- For the softest texture, avoid overbaking. The cookies should remain pale with set edges.
- If the glaze is too thick, add a small amount of milk. If it is too thin, add more powdered sugar.