Sour Cream Cookies
Super soft and fluffy with an almost cake-like texture, you are going to fall in love with these delicious Sour Cream Cookies! Topped with a rich buttercream frosting, they can be decorated to match any holiday or theme, making them a true showstopper for any occasion!
- Prep time
- 16 min
- Cook time
- 14 min
- Yield
- 18 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 75 g Unsalted butter (Room temperature)
- 200 g Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Egg (Room temperature)
- 120 g Sour Cream (Creamy full fat sour cream. Use at room temperature.)
- 185 g All purpose flour (Sifted)
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 113 g Unsalted butter (room temperature)
- 120 g Powdered sugar (Sifted)
- 2 tablespoons Sour cream (Creamy full fat sour cream. Use at room temperature.)
- Food coloring (optional)
Instructions
- 1
Make the sour cream cookies
- 2
With an electric hand mixer whip the room temperature butter together with the sugar for a few minutes until light and fluffy. Then whip in the egg and vanilla. Then fold in the room temperature sour cream.
- 3
Sift the flour, baking powder, and salt into the bowl with the butter mixture. Then fold the dry ingredients in with the help of a Rubber spatula just until combined. Do not overmix.
- 4
Line 2 baking sheets with parchment paper.
- 5
Use a spoon or cookie scooper to divide the dough into 18 cookies and place them onto the baking sheets. Make sure to leave enough space between the cookies so that they have room to puff up.
- 6
Refrigerate the cookies for a minimum of 1 hour.
- 7
Preheat the oven to 175℃ / 350°F (no fan). Then bake the cookies for about 14 minutes. Pay close attention to both the bottom and top as they bake. When done, the bottoms will be fully baked but the tops will still be nice and pale.
- 8
Let the cookies rest for a few minutes on the pans. Then carefully remove them from the parchment and transfer them to a Cooling rack.
- 9
Buttercream frosting
- 10
Whip the room temperature butter and powdered sugar with an electric hand mixer for 2-3 minutes.
- 11
When the frosting reaches a fluffy pipeable consistency, add the room temperature sour cream and whip for a few more seconds. Then add food coloring, if desired.
- 12
Frost the cookies with the help of a spoon. Serve them fresh or store any leftover cookies in the fridge for 2-3 days.