Old Fashioned Sour Cream Cookies
Soft and cake-like cookies made with sour cream and topped with a simple glaze.
Servings: 30 cookies
Calories: 124kcal
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)
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
Make sure your butter, eggs, and sour cream are at room temperature. This helps them mix well and gives the cookies a light and fluffy texture.
If these ingredients are old, your cookies might not rise properly. Check your baking powder by adding a pinch to hot water; it should fizz right away. Do the same with baking soda and vinegar.
If you want your cookies to be a bit thicker, scoop the dough and put the shaped cookies on the baking sheet in the fridge for 10-15 minutes before baking. This helps them keep their shape better.
Bake a small test batch of 2-3 cookies to see how long they need in your oven. This way, you can make any changes before baking a full tray.
If your glaze is too runny, mix in more powdered sugar. If it's too thick, add a few drops of milk one at a time until it’s just right.
Try adding a bit of lemon or almond extract to the glaze for a different flavor, or sprinkle the dough with cinnamon sugar before baking for a nice twist.
If you’re using sprinkles or sparkling sugar, add them right after glazing. The glaze dries quickly, and decorations won’t stick if it sets.
For an easy change, sprinkle the dough with cinnamon sugar before baking instead of glazing.
Nutrition
Calories: 124kcal | Carbohydrates: 24g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 90mg | Potassium: 39mg | Fiber: 1g | Sugar: 15g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg