Description
These Soft Sour Cream Sugar Cookies with Cream Cheese Frosting are delightfully tender and flavorful. The sour cream in the dough adds a moist, soft texture while the cream cheese icing provides a rich, tangy sweetness that perfectly complements the cookies. Ideal for special occasions or everyday treats, these cookies are easy to prepare and promise a melt-in-your-mouth experience with every bite.
Ingredients
Scale
Sugar Cookie Dough:
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup sour cream
- 3 cups all-purpose flour
Cream Cheese Icing:
- ½ cup butter, softened
- 4 oz cream cheese
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: Sift together the baking soda, salt, baking powder, and flour in a bowl and set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat for about 3 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract. Continue beating for another 3 minutes to incorporate well.
- Combine Flour and Sour Cream: Add the flour mixture alternately with the sour cream into the creamed mixture in three additions, beginning and ending with the flour. Mix until just combined.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 8 hours or overnight to firm up the dough.
- Preheat Oven and Prepare Dough: Preheat the oven to 375°F (190°C). Remove the chilled dough from the refrigerator and divide into two halves. Lightly flour a clean surface and roll out the dough to approximately ¼ inch thickness. Brush off excess flour.
- Cut Out Cookies: Use lightly floured cookie cutters to cut shapes. Since the dough is soft, choose simple shapes like hearts or circles that hold their form better.
- Arrange on Baking Sheet: Place cut cookies on a parchment-lined baking sheet. No greasing is needed as the cookies won’t stick.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes until the edges just begin to turn golden. Remove from oven.
- Cool Cookies: Let cookies cool for 5 to 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Prepare Cream Cheese Icing: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Add Sugar and Vanilla: Mix in the powdered sugar and vanilla extract until the icing is smooth and well blended. Add food coloring if desired.
- Ice the Cookies: Spread the icing on the cooled cookies using a thin metal spatula or pipe it on using a piping bag fitted with a star tip. Decorate with sprinkles, drageés, or sparkling sugars if preferred.
Notes
- Softer cookie dough means simple shapes work best as detailed cutters can cause the cookies to lose shape.
- Overbaking will make cookies less soft; watch closely for lightly golden edges.
- Refrigerating the dough overnight enhances flavor and texture.
- The cream cheese frosting can be colored for festive occasions.
- Cookies can be stored in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
