Sour Cream Sugar Cookies
Sour Cream Sugar Cookies are soft and cakey just like Grandma used to make. Top with frosting and sprinkles for a treat everyone will enjoy.
Servings: 30
Calories: 186kcal
Ingredients
For the Cookies:
- 2 1/4 Cups All Purpose Flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup Butter room temperature
- 1 cup granulated sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons heavy cream
For the Frosting:
- 1/2 cup butter
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 2 Tablespoons heavy cream
- food coloring optional
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
- Use a separate bowl to combine the dry ingredients. Whisk together the flour, baking powder and salt. Set aside.
- Beat the butter and sugar until light and fluffy using a stand up mixer or hand held mixer.
- Add eggs one at a time. Once combined, add the sour cream, vanilla extract and heavy cream. Scrape down the sides of the bowl with a spatula to make sure all of the ingredients are mixed together.
- Then gradually add the dry ingredients on a low speed. Mix until combined and be careful not to over mix the batter.
- Use a cookie scoop (1.5 Tablespoon) to scoop the dough into balls. Place on the lined baking sheet.
- Bake for 12 minutes until the edges of the cookies are set. Allow to cool on the baking sheet for 8-10 minutes. Then move to a cooling rack to cool completely.
- While the cookies cool, make the frosting. Use a stand mixer or hand mixer to beat the butter until smooth and fluffy.
- Add the powdered sugar, heavy cream and vanilla. Beat until light and fluffy. You may need to adjust the amount of cream to get the desired consistency.
- If you are using food coloring, add that to the frosting and combine.
- Spread the frosting on the cookies and enjoy.
Notes
These are not the type of sugar cookies that you roll out. They are soft and fluffy cake like cookies.
Use room temperature butter. It will be easier to combine. Do not over mix the cookie batter. Mix until the ingredients are just combined.
You can use milk instead of heavy cream in this recipe if you prefer but I prefer the creaminess that the cream provides.
Nutrition
Calories: 186kcal | Carbohydrates: 24g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 131mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 307IU | Vitamin C: 0.05mg | Calcium: 26mg | Iron: 1mg
