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    Home ยป Recipes ยป Cookies

    Sour Cream Cookies

    April 25, 2024 By Sam Merritt 14 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of sour cream cookies, first image showing pink-frosted cookies on a plate and second showing them on a cooling rack.

    My old-fashioned sour cream cookies have a soft, cakey, melt-in-your-mouth texture and a sweet and simple frosting. They come together quickly with no chilling required! Recipe includes a how-to video!

    Sour cream cookies topped with a pale pink frosting on a cooling rack.

    Old-Fashioned Sour Cream Cookies

    Sour cream is one of my favorite secret ingredients. I sneak it into my pie crust recipe for the most foolproof pie dough, fold it into muffins for the most tender bite, and dollop it into cheesecake batter for that signature tang. Today though, we aren’t sneaking anything–sour cream is the absolute shining star in these adorable and irresistible sour cream cookies!

    This is a simple, old-fashioned recipe. These cookies are quite different from many of my other cookie recipes, as they are more cakey than they are chewy. In fact, they kind of remind me of small frosted cakes!

    The sour cream lends itself to the cakiness, but it also adds flavor and moisture to the cookies. I also opted to include a bit of sour cream in the frosting, which I think adds depth of flavor and keeps things from being too sweet (but you can leave it out there if you prefer!). 

    Overhead view of sour cream cookies topped with a pastel pink frosting on a round cooling rack.

    Why You’ll Love This Recipe

    • Comes together quickly with NO chilling required.
    • Can be made with lemon zest (or really any citrus zest) for a bit of freshness and depth of flavor.
    • Soft, cakey texture that’s a bit different from the norm around here. If you liked my lofthouse cookies, you will like these too!
    • Versatile; add food coloring and sprinkles to the frosting to suit any occasion. They’d be so cute with Christmas sprinkles for the holidays!

    Ingredients

    Before we begin, I’ll review a few of the important ingredients we’ll be using in this recipe.

    Overhead view of labelled ingredients including sour cream, butter, egg, and more.
    • Sour cream. Full fat sour cream is my preference! I suppose you could get away with making these cookies with full-fat, plain Greek yogurt in a pinch, but sour cream will work best.
    • Egg. We’ll only need one egg today. Make sure yours is at room temperature so it combines into the dough easily. If you forget to set yours out ahead of time, I do have an easy trick to quickly bring eggs to room temperature.
    • Lemon zest. This is optional, but if you like lemons and have them on hand, add the zest! It helps keep these sour cream cookies from being too sweet.
    • Flour. Make sure you know how to measure flour properly! If you over-measure your flour (the most common mistake with flour), you could end up with a dry, crumbly dough and cookies.
    • Butter. Use unsalted butter and make sure it’s softened (but not melty) before you get started. If you only have salted butter on hand, you can reduce the salt in the cookies to ¼ teaspoon and omit it entirely from the frosting.

    SAM’S TIP: For the cookies in the photo I colored the icing by adding a tablespoon of pulverized freeze-dried strawberry powder. It added a nice strawberry flavor, though the cookies absolutely didn’t need the added flavor; I did it for color and fun!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Sour Cream Cookies

    4-image collage showing 4 steps to making sour cream cookies
    1. Beat the butter and sugar together until lightened in color and fluffy.
    2. Stir in the remaining wet ingredients until well combined. I love adding lemon zest at this step and recommend you do too if you have it (and if you like lemon, of course). It adds such a nice fresh flavor!
    3. Gradually add the dry ingredients. If you add them all at once, you may have a hard time getting the dough to come together, so I recommend adding them in three parts.
    4. Bake 1 ½ tablespoon scoops of cookie dough on parchment lined baking sheets. Make sure to give the cookies some space in between, since they will spread as they bake.
    3-image collage showing steps to flatten and frost sour cream cookies
    1. Flatten the tops of the cookies with the bottom of a glass or measuring cup if you want a smooth surface for the frosting. This also makes the cookies a little more dense and chewy, which I love!
    2. Make the frosting in a large bowl. I used a tablespoon of pulverized freeze dried strawberry powder to color/flavor mine, but you can just use food coloring if you like!
    3. Smooth frosting over your cookies. An offset spatula works great for this! Don’t forget to add sprinkles (or homemade sprinkles) if you’d like.

    SAM’S TIP: If you want even more lemon flavor in your cookies, you can use some lemon zest or juice in the frosting instead of vanilla extract.

    Plate of thick, cakey cookies topped with a pastel pink frosting.

    Frequently Asked Questions

    Do sour cream cookies need to be refrigerated?

    I personally do not refrigerate them. The sour cream in the cookies themselves is cooked, and I feel comfortable with the small amount we use in the frosting because it’s stabilized by the powdered sugar. If you still decide to store your cookies in the fridge, they will not be as soft and delicate as if stored at room temp. Storing in airtight container at room temperature (or freezing) is best.

    Why are my cookies cakey?

    These cookies are supposed to be cakey! This texture is a direct result of adding sour cream to the dough. If you are looking for a similar tasting cookie that isn’t as cakey, try my cream cheese sugar cookies.

    Can I substitute the sour cream for something else?

    I suspect the sour cream could be swapped with an equal amount of full-fat Greek yogurt but have not yet tried it yet. I have also only tested this recipe with full-fat sour cream (not a low-fat variety) and that is what I would recommend using.

    Bite missing from a thick, cakey cookie topped with pink frosting.

    If nostalgic recipes are your thing, then try my whoopie pies or icebox cookies next!

    Enjoy!

    Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜

    Sour cream cookies topped with a pale pink frosting on a cooling rack.

    Sour Cream Cookies

    My old fashioned sour cream cookies have a soft, cakey texture and a sweet and simple frosting. No chilling required!
    Recipe includes a how-to video!
    5 from 7 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: cookie, Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 24 cookies
    Calories: 192kcal
    Author: Sam Merritt

    Ingredients

    • ½ cup (113 g) unsalted butter softened
    • 1 cup (200 g) granulated sugar
    • ½ cup (120 g) sour cream
    • 1 large egg room temperature preferred
    • 1 teaspoon vanilla extract
    • 1 Tablespoon fresh lemon zest optional
    • 2 ½ cups (315 g) all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    Frosting

    • ½ cup (113 g) unsalted butter softened
    • 1 ½ cups (190 g) powdered sugar
    • 2 Tablespoons (30 g) sour cream
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • Food coloring optional
    • Sprinkles optional

    Recommended Equipment

    • Baking sheet
    • Mixing bowls

    Instructions

    • Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
    • In a large mixing bowl, use an electric mixer to beat together butter and sugar until light and fluffy.
      ½ cup (113 g) unsalted butter, 1 cup (200 g) granulated sugar
    • Add sour cream, egg, and vanilla extract and beat together until creamy and well combined. If using lemon zest, stir this in here as well.
      ½ cup (120 g) sour cream, 1 large egg, 1 teaspoon vanilla extract, 1 Tablespoon fresh lemon zest
    • In a separate, medium-sized bowl whisk together flour, baking powder, baking soda, and salt.
      2 ½ cups (315 g) all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
    • Gradually add dry ingredients to wet, stirring together until completely combined.
    • Scoop dough by level 1 ½ Tablespoon sized scoop and drop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart. Transfer to center rack of preheated 350F (175C) oven and bake for 10-11 minutes.
    • Within a minute of the cookies coming out of the oven, very lightly flatten the tops with the bottom of a clean glass or measuring cup (optional, but allows for a flat surface for icing). Allow to cool completely on the cookie sheet before frosting.

    Frosting

    • Combine butter and sugar in a large mixing bowl and use an electric mixer on low-speed to beat together until smooth and creamy.
      ½ cup (113 g) unsalted butter, 1 ½ cups (190 g) powdered sugar
    • Add sour cream, vanilla extract, and salt and beat together to completely combine. If using food coloring, add a few drops and stir to evenly color the frosting.
      2 Tablespoons (30 g) sour cream, 1 teaspoon vanilla extract, ¼ teaspoon salt, Food coloring
    • Once cookies are completely cooled, spread frosting evenly over cookies (I use 2-3 teaspoons of frosting per cookie).
      Sprinkles

    Notes

    Storing

    Store in an airtight container at room temperature for up to 3 days. Cookies may be frozen for several months.

    Strawberry pink frosting

    For the cookies in the photos I colored the frosting pink by stirring in 1 Tablespoon of pulverized freeze-dried strawberries.

    Nutrition

    Serving: 1cookie | Calories: 192kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 115mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 16g | Vitamin A: 282IU | Vitamin C: 0.4mg | Calcium: 24mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Kelsie

      March 11, 2025 at 4:49 am

      5 stars
      Delicious cookies! They were like eating a vanilla cake!
      Also great way to use up some sour cream I had leftover.
      I followed the cookie recipe to a tee but made my own version of icing because I didnโ€™t have any sour cream left. (Basic cheats melted butter/buttercream icing).
      Delish! Thank you

      Reply
      • Emily @ Sugar Spun Run

        March 11, 2025 at 1:07 pm

        Thanks for giving our recipe a try, Kelsie! We are so happy you enjoyed the cookies ๐Ÿฉท

        Reply
    2. Cheryl

      December 15, 2024 at 8:40 pm

      5 stars
      Hi Sam,
      I made these for the first time today and they were excellent!!
      On a side note, over the past year I have made at least a dozen of your cookie recipes and it goes without saying every one of them have been over the top.
      You are an artist and I appreciate you sharing your talents.

      Reply
      • Sam

        December 15, 2024 at 9:21 pm

        Thank you so much, Cheryl! I’m so glad you enjoy everything so much! Thank you so much for using and trusting all of my recipes. ๐Ÿ™‚

        Reply
    3. Robin Fowler

      October 02, 2024 at 8:21 pm

      5 stars
      I had some Greek yogurt that was just starting to have a twang. Itโ€™s not whole milk, but 2% yogurt. So I used it to make these delicious cookies. Turned out great. So quick and easy. Yummy! Hard to only eat one!!

      Reply
      • Emily @ Sugar Spun Run

        October 03, 2024 at 8:07 pm

        Thanks for letting us know how it went for you, Robin! Enjoy ๐Ÿ˜Š

        Reply
    4. Abigail

      May 28, 2024 at 8:45 pm

      5 stars
      thank you for coming up with this recipe it was so fun to make and share. and also cool thank you.:)

      Reply
      • Sam

        May 29, 2024 at 10:32 am

        I’m so glad you enjoyed them so much, Abigail! ๐Ÿ™‚

        Reply
    5. Jane

      May 27, 2024 at 12:23 pm

      5 stars
      so amazing ๐Ÿคฉ Instead of food coloring I added sublimated strawberries and cream becomes pink

      Reply
      • Sam

        May 28, 2024 at 9:57 am

        I’m so glad you enjoyed them so much, Jane! ๐Ÿ™‚

        Reply
    6. Alondra

      May 24, 2024 at 9:29 pm

      5 stars
      Sooooo good, although cut out 1/3 of the overall sugar and added more freezed dried strawberries ๐Ÿ“

      Reply
      • Sam

        May 25, 2024 at 10:08 pm

        I’m so glad you enjoyed them, Alondra! ๐Ÿ™‚

        Reply
    7. Heather Grande

      May 04, 2024 at 11:17 am

      5 stars
      Delicious!! Thank you for the recipe!!:)

      Reply
      • Sam

        May 05, 2024 at 10:38 pm

        I’m so glad you enjoyed them so much, Heather! ๐Ÿ™‚

        Reply
    5 from 7 votes

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