Craving soft, bakery-style cookies with minimal effort? These Sour Cream Cookies are your new go-to recipe. With just 3 main ingredients—butter, sugar, and sour cream—you can whip up a batch of tender, cake-like treats that bake in minutes and taste like they came from a pro kitchen.
Perfect for last-minute desserts or holiday cookie swaps, this easy recipe delivers big flavor and an irresistibly soft texture—thanks to the magic of sour cream.
Table of Contents
Why You’ll Love These Sour Cream Cookies
- ✅ Only 3 core ingredients (plus staples like flour and vanilla)
- ✅ Ready in under 30 minutes
- ✅ No chilling required
- ✅ Soft, fluffy, and slightly tangy flavor
- ✅ Perfect base for frosting or sprinkles
Whether you’re celebrating Easter, Mother’s Day, or just need a sweet pick-me-up, these cookies are endlessly customizable and loved by bakers of all levels.
What Does Sour Cream Do in Cookies?
Sour cream isn’t just for tacos—it’s a baking secret weapon! In Sour Cream Cookies, it adds:
- Moisture for a tender crumb
- Richness without heaviness
- Tangy depth that balances sweetness
- Fluffy texture thanks to its fat and acidity
It reacts with baking soda to help the cookies rise, giving them a light, almost cake-like quality that sets them apart from standard drop cookies.
Ingredients You’ll Need
For the Cookies
- ⅓ cup (75g) unsalted butter, softened
- ½ cup (120g) sour cream, room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1¾ cups (210g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
For the Buttercream (Optional)
- ½ cup (113g) butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Gel food coloring (optional)
Pro Tip: Start with room-temperature ingredients to ensure a silky, lump-free dough every time.
How to Make Sour Cream Cookies (Step-by-Step)
- Preheat & Prep
Preheat oven to 350°F (175°C). Line two baking trays with parchment paper or nonstick silicone mats for easy cleanup and even baking. - Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Cream Butter and Sugar
With an electric mixer, cream the butter and sugar together for 2–3 minutes, until the mixture is pale and fluffy. - Add Wet Ingredients
Beat in the egg and vanilla. Scrape the bowl, then mix in sour cream until fully combined.
- Combine
Gradually add dry ingredients to wet mixture. Mix on low until just combined—don’t overmix. - Scoop & Shape
Use a tablespoon or cookie scoop to portion dough. Shape the dough into balls and space them about 2 inches apart on the prepared baking sheets.
Optional: Use damp hands to gently flatten each cookie for even baking. - Bake
Bake for 10–11 minutes, until edges are lightly golden. The centers will look soft—that’s perfect! They’ll firm up as they cool. - Cool Completely
Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling. Wait until fully cooled before frosting. - Frost (Optional)
Whip buttercream ingredients until smooth. Add a touch of gel food coloring, then spread the frosting over the fully cooled cookies.
Pro Tips for Success
- 🧈 Use room-temperature ingredients—they blend better and prevent curdling.
- 📏 Use a cookie scoop for uniform size and even baking.
- 🎨 Gel food coloring gives vibrant hues without thinning the frosting.
- 🍊 Add zest! Try lemon or orange zest in the dough for a fresh twist.
- ❄️ Freeze for later: Dough or baked cookies freeze well for up to 3 months.
Other Recipes to Try
FAQs
Can I make these cookies without eggs?
Yes! Substitute with 2 extra tbsp of sour cream or a flax egg for a similar texture.
Can I use brown sugar instead of white?
Absolutely. Brown sugar adds a caramel note and makes cookies chewier.
Can I freeze the dough?
Yes! Scoop and freeze dough balls on a tray, then transfer to a bag. Bake from frozen—add 1–2 minutes.
Why are my cookies flat or puffy?
- Flat? Your butter may have been too soft.
- Puffy? Don’t overmix the dough, and check your baking soda/powder freshness.
How long do they last?
Keep cookies fresh by storing them in an airtight container—up to 3 days at room temp or a week in the fridge.
More Ways to Enjoy Sour Cream Cookies
- 🎄 Holiday-ready: Decorate with red and green frosting for a festive Christmas vibe, or choose soft pastels to celebrate Easter.
- 🍫 Chocolate drizzle: Melt chocolate and drizzle over frosted cookies.
- 🍓 Sandwich style: Pair two cookies with jam or cream cheese filling.
- 🧁 Cake hybrid: Stack and frost like a cookie cake for birthdays.
Final Thoughts
These Sour Cream Cookies prove that simple ingredients can create something extraordinary. With their soft, melt-in-your-mouth texture and easy prep, they’re a must-have in every baker’s repertoire.
Whether you keep them plain, frost them for a party, or double the batch for gifting, one thing’s for sure—you’ll be asked for the recipe every time.
Try this recipe today and taste the 3-ingredient magic!
👉 Don’t forget to snap a photo and tag us—we love seeing your creations!
Fore more recipes follow me in Facebook, medium and Pinterest
Print
Sour Cream Cookies
- Total Time: 21 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, bakery-style Sour Cream Cookies made with just 3 main ingredients for tender, cake-like treats that bake in minutes.
Ingredients
- ⅓ cup (75g) unsalted butter, softened
- ½ cup (120g) sour cream, room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
- 1¾ cups (210g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
For the Buttercream (Optional)
- ½ cup (113g) butter, softened
- 2 cups (240g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- Gel food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg and vanilla. Scrape the bowl, then mix in sour cream until fully combined.
- Gradually add dry ingredients to wet mixture. Mix on low until just combined—don’t overmix.
- Use a tablespoon or cookie scoop to portion dough. Roll into balls and place 2 inches apart on baking sheets. Optional: Use damp hands to gently flatten each cookie.
- Bake for 10–11 minutes, until edges are lightly golden. Centers will look soft—they’ll firm up as they cool.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Wait until fully cooled before frosting.
- Whip buttercream ingredients until smooth. Tint with gel food coloring and spread over cooled cookies (optional).
Notes
Use room-temperature ingredients for best results. Store cookies in an airtight container for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
