With a soft, cake-like texture, sour cream cookies melt in your mouth. These heavenly cookies have an old-fashioned charm that’s irresistible!
These sour cream cookies are soft, cakey, and oh-so-easy to whip up. Topped with a smooth glaze and customizable with your favorite flavors, these cookies are about to become your new go-to treat. Perfect for lazy Sundays, a quick dessert fix, or just because you deserve a cookie!
Why You’ll Love This Sour Cream Cookie Recipe
- Simple ingredients, easy to make. Made with everyday pantry staples, these cookies come together effortlessly, proving that you don’t need complicated ingredients to achieve delicious results. They’re a breeze to whip up, too, making them perfect for bakers of all levels.
- Soft and cake-like. These old-fashioned sour cream cookies have a delightfully soft, cake-like texture that melts in your mouth, offering a comforting and satisfying bite every time.
- Versatile and customizable. This recipe is easily adaptable to include your favorite flavors. Plus, all those options mean you can enjoy a new version every time you bake.
- Everyone loves them! Soft, sweet, and beautifully glazed, these cookies are a crowd-pleaser, bound to become a favorite among family and friends.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions. Here are some notes about the ingredients for this recipe:
- All-purpose flour – Measure by weight or use the spoon and sweep method. Learn more: How to Measure Flour
- Baking soda – Not sure if your baking soda is fresh? It’s easy to test it!
- Salt – I like regular table salt here so it mixes well and distributes evenly.
- Unsalted butter – Let the butter soften before mixing so that it’s warm but still somewhat firm. Learn more: How to Soften Butter
- Granulated sugar – Regular white sugar works well here for its size and color.
- Egg – Set the egg out along with the butter so it can come to room temperature. I recommend baking with large eggs.
- Almond extract – You can just use vanilla extract, but I highly recommend using almond extract as well for the wonderful flavor it adds.
- Vanilla extract – I recommend baking with pure vanilla extract, not imitation. You can use store-bought or homemade vanilla extract.
- Sour cream – Set it out with the butter and egg so it can come to room temperature. Use full-fat sour cream for best results.
- Confectioners’ sugar – Also known as powdered sugar. For the smoothest glaze, sift it first.
- Milk – I usually use whole milk, but most any milk will work here.
- Sprinkles – These are a fun way to top these pretty cookies. See my suggestions for other toppings in the “variations” section below.
What Does Sour Cream Do In These Cookies?
Sour cream is the star in this recipe, doing a bit more than just adding tang. It brings moisture to the dough, giving these cookies their signature soft, cake-like texture that we all love. Plus, the acidity in sour cream helps activate the baking soda, leading to a nice rise and a lighter bite. It also balances the sweetness of the sugar and glaze, adding a subtle complexity to the flavors. In short, sour cream transforms what could be just another cookie into a tender, rich treat that’s hard to resist.
How to Make Sour Cream Cookies
These sour cream drop cookies are a cinch to make. Just be sure to factor the chilling time into your baking schedule. Let’s take a look at the recipe steps.
Make the Cookies
- Mix the dry ingredients. Whisk together the flour, baking soda, and salt in a medium bowl.
- Mix the wet ingredients. Place the butter and sugar in a large bowl. Beat with an electric hand mixer or stand mixer on medium speed until the mixture is fluffy and lightened in color. This will take several minutes. Next, mix in the egg and both extracts. Finally, mix in the sour cream.
- Finish mixing. With the mixer on low speed, gradually add the flour mixture to the butter mixture. Don’t over-mix; mix just until combined.
- Chill the dough. Cover the bowl and refrigerate for 30 minutes.
- Prepare for baking. Heat the oven to 375°F. Line baking sheets with parchment paper or silicone mats.
- Portion and bake. Scoop tablespoonfuls of dough onto the prepared pans, leaving about 2 inches between the cookies. (I use a #60 scoop.) Bake one pan at a time for 8 to 10 minutes, or until the edges are golden brown and the centers are set.
- Cool. Place the pans on wire racks and let the cookies cool for 5 minutes. Then transfer the cookies from the pans directly to a wire rack to let them cool completely.
Make the Glaze
- Start mixing. Stir together the confectioners’ sugar, vanilla extract, and 2 tablespoons of the milk.
- Adjust if needed. If the glaze is too thick, add more milk in small increments until the glaze is thick but spoonable.
- Glaze the cookies. Spoon the glaze over the tops of the cookies, or dip the tops directly into the glaze. Top with sprinkles. Let the glaze set before serving.
Tips for Success
- Temperature matters. Letting your butter soften properly and using room temperature sour cream and egg will make a smoother batter.
- Don’t over-mix. Too much mixing leads to tough cookies.
- Chill the dough. This helps keep the cookies from spreading too much and also enhances the flavor.
- Use a cookie scoop. It will help streamline the scooping process, while also ensuring your cookies are the same size so they’ll bake evenly. I use a #60 scoop for these cookies. A #50 scoop works well, too, but you’ll have fewer cookies and may need an extra minute or so for the baking time.
- Cool the cookies completely. Adding the glaze to the cookies while they’re still warm will make the glaze melt.
- Get the glaze just right. It should be thick enough to stick to the cookies but fluid enough to spread smoothly. To test this, dip a spoon into the glaze, then let it drip off. The glaze should form a smooth, opaque layer on the spoon, indicating it’s thick enough to coat the cookies without being too runny. If it’s too thin, add more confectioners’ sugar; if too thick, mix in a little more milk.
Variations
There are so many ways to add your personal touch to these sour cream cookies. Here are some ideas to inspire your creativity:
- Play with flavor. The combination of vanilla and almond extracts is lovely, but experiment with using other extracts like lemon, orange, or another favorite.
- Try an add-in. Stir in up to 1/2 cup of your favorite add-ins like mini chocolate chips, dried cranberries, or finely chopped nuts for added texture and flavor.
- Give them a citrus twist. Mix the zest of a lemon, lime, or orange into the dough for a zesty kick that complements the sour cream’s tanginess.
- Flavor the glaze. Substitute lemon juice or maple syrup for the milk in the glaze. For a spiced twist, mix a bit of cinnamon with the confectioners’ sugar before mixing the glaze.
- Have fun with toppings. Instead of sprinkles, garnish these cookies with toasted coconut or chopped nuts.
- Make them colorful. Add a few drops of food coloring to the glaze for festive cookies tailored to holidays or special occasions.
How to Store
Wait until your the glaze is completely set before storing. Place the cookies in an airtight container to keep them soft and to prevent them from becoming dry. If you’re stacking the cookies, place a sheet of parchment paper or wax paper between the layers to prevent them from sticking together. Keep the container at room temperature for up to a week. Sour cream cookies tend to stay soft and moist for several days.
For longer storage, you can refrigerate the cookies in an airtight container. However, this can sometimes affect their texture, making them too firm.
Can These Cookies Be Frozen?
Yes! First, freeze the cookies on a baking sheet until solid, then transfer them to a freezer bag or airtight container. Properly stored, they can be frozen for up to 3 months. Thaw at room temperature or in the refrigerator overnight before serving.
More Old-Fashioned Cookie Recipes
Sour Cream Cookies
These delectably soft Sour Cream Cookies are crowned with a dreamy glaze. Perfect for those seeking simplicity and flavor in one bite!
Ingredients
For the cookies:
- 2 & 1/2 cups (300g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/2 cup (113g) sour cream
For the glaze:
- 2 & 1/2 cups (275g) confectioners’ sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk
- sprinkles, for garnish
Instructions
To make the cookies:
- Whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg and both extracts, and mix until combined. Add the sour cream, and mix just until combined.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Cover and refrigerate the dough for 30 minutes.
- Preheat the oven to 375°F. Line baking sheets with parchment paper or silicone liners.
- Drop the dough by tablespoonfuls onto the prepared pans.
- Bake one pan at a time for 8 to 10 minutes, or until the edges are golden brown and the centers are set.
- Place the pans on wire racks and allow the cookies to cool for 5 minutes. Then transfer the cookies directly to a wire rack to cool completely.
To make the glaze:
- Stir together the confectioners’ sugar, vanilla, and 2 tablespoons of milk. Add more milk, a small amount at a time, as needed until the glaze is thick but spoonable.
- Top the cookies with glaze. Top with sprinkles. Allow the glaze to set before serving.
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