Old Fashioned Sour Cream Cookies (Perfectly Soft)
While they’re great for Christmas, these sour cream cookies are a simple, classic treat you can enjoy anytime. They don’t have a sour cream flavor but are different from regular sugar cookies. They are less sweet and have a light, melt-in-your-mouth texture.
This cookie recipe comes from McCall’s magazine in the ’80s, and I’ve made a few small tweaks. You can use the glaze recipe I’ve included or top them with your favorite buttercream. They’re delicious either way. 😊
Old Fashioned Sour Cream Cookies
Equipment
- Electric Mixer
- Baking sheets
- Parchment paper or cooking spray
- Mixing Bowls (large and medium)
- Rubber spatula or wooden spoons
- Whisk
- Wire rack
Ingredients
For the cookies:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter (salted)
- 1 ½ cups granulated sugar
- 2 eggs
- 1 cup sour cream (room temperature)
- 1 teaspoon vanilla
For the glaze
- 1 tablespoon milk
- 1 cup powdered sugar
- dash vanilla
- colored sprinkles or sparkling sugar (optional)
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Instructions
For the Cookies:
- Mix the dry ingredients. Whisk the flour, baking powder, baking soda, and salt in a large mixing bowl until evenly combined. Set aside.
- Cream the butter and sugar. In a separate bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes. The mixture should appear pale and creamy. Then, add the eggs, one at a time, beating well after each addition. Next, mix the sour cream and vanilla extract, blending at medium to low speed until smooth.
- Combine the wet and dry ingredients. Slowly add the dry ingredients to the wet mixture, 1 cup at a time, mixing at low speed until combined. The dough will be very soft—this is normal.
- Chill the dough: Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 1 hour or until firm enough to handle.
- Preheat the oven and prepare the baking sheets. Preheat your oven to 375°F (190°C). Then, line baking sheets with parchment paper or lightly grease them with cooking spray.
- Shape and bake. Using a tablespoon or small cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For a smoother look, gently roll the dough balls in your hands. Bake for 10-12 minutes until the edges are lightly golden and the tops appear set. If baking multiple sheets at once, rotate them halfway through the baking time for even cooking.
- Cool the cookies. Remove cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer to a wire rack to cool completely before glazing.
For the Glaze:
- Prepare the glaze. Whisk together the powdered sugar, milk, and vanilla extract in a medium bowl until smooth. Adjust the consistency with a few drops of milk if needed; it should be thick but pourable.
- Glaze the cookies. Once the cookies are completely cooled, dip the tops of each cookie into the glaze or use a spoon to drizzle it on. Allow the glaze to set slightly, then decorate with colored sprinkles or sparkling sugar.
- Set and store: Place glazed cookies on a wire rack to dry completely. Store at room temperature in an airtight container for up to 3 days.
Video
Notes
I always keep a stash of easy cookie recipes for when the craving hits. This recipe is my go-to in my kitchen—they’re soft, fluffy, and topped with a sweet glaze. They’re quick to whip up, perfect for sharing, and just right for any season. My secret? Don’t skip chilling the dough—it keeps these cookies tender and easy to handle!
If you love the texture of these cookies but want a zesty twist, try my Lemon Sour Cream Cookies for a bright, citrusy variation.
These are also customizable—try them with sprinkles and cinnamon sugar, or leave them plain for understated classic cookies like this Soft and Simple Sugar Cookies.
Key Ingredients and Tools
To make these cookies just right, there are a few tools and ingredients that you should pay attention to. Here’s what you need to help your baking go smoothly:
- Sour cream: Sour cream gives these cookies a soft, cake-like texture and slightly tang. Full-fat sour cream is best, and avoid low-fat or fat-free varieties, as they can make the cookies less tender. You can also use plain, full-fat Greek yogurt as a substitute with the same tangy taste.
- Room-temperature butter: Softened butter helps it mix well with the sugar, creating a light and fluffy base for the cookies. Cold butter doesn’t mix as well and could lead to dense cookies. You can also use unsalted butter and add ¼ teaspoon of salt if that’s what you have.
- Vanilla extract: A good vanilla extract adds warmth and richness to the flavor. If you want to try something different, you can use almond extract for a nutty flavor but use half the amount.
- Colored sprinkles or sparkling sugar: These are optional but fun for decorating the cookies. You can find them in the baking aisle or skip them for a simpler look.
- Powdered sugar: This is important for the glaze because it dissolves easily and gives a smooth finish. If you don’t have powdered sugar, you can blend granulated sugar in a food processor until it’s fine.
- Cookie scoop: While unnecessary, a cookie scoop helps make even portions so the cookies bake evenly and look nice. A tablespoon will work if you don’t have one, but it may take longer.
- Parchment paper or silicone baking mat: It prevents the cookies from sticking to the pan and helps them bake evenly. If you don’t have either, lightly greasing the baking sheet is an option, but it might not give as smooth a finish.
With these tools and ingredients, you’ll be ready for cookie success.
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Troubleshooting and Help
At least an hour is best, but if you’re in a rush, pop it in the freezer for 20-30 minutes. The dough should be firm but not rock hard.
Add more powdered sugar a little at a time until it thickens up. If it’s too thick, stir in a few drops of milk until it’s the right consistency.
This might be due to overbaking. Keep a close eye on them and take them out as soon as the edges are golden and the tops are set. Remember, they’ll continue cooking slightly on the hot baking sheet.
Of course! They’re still delicious without it. For a simple alternative, sprinkle the cookies with cinnamon sugar before baking for a sweet, spiced finish.
This could happen if the dough isn’t chilled enough or the butter was too soft when you started. Make sure the dough is well chilled, and your oven is fully preheated before baking.
You can try using a 1:1 gluten-free flour blend made for baking. The texture might differ slightly, but they should still be soft and tasty.
Absolutely! You can make and chill the dough a day or two in advance or freeze the unbaked dough balls for up to three months. Just bake them straight from frozen and add some extra minutes to the baking time.
Yes, this recipe doubles beautifully! Make sure your mixing bowl is big enough to handle all the ingredients.
It’s easy to dress these up for the holidays! Add red and green sprinkles to the glaze, use colored sparkling sugar, or mix a touch of food coloring into the glaze for a seasonal pop of color. You could also try adding a bit of almond or peppermint extract to the glaze for a holiday twist. If you’re planning for the holidays and love festive flavors, you’ll enjoy these Candy Cane Shortbread Cookies.
I hope you enjoy these cookies. Their soft, cake-like texture and sweet glaze make them a delicious treat for any occasion. Whether you’re sharing them with family, bringing them to a gathering, or enjoying them with a cup of tea, they will surely become a new favorite in your home.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.