Old Fashioned Sour Cream Cookies (2024)

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Old-fashioned sour cream cookies are delicious, with a layer of rich, buttery frosting on top and pillowy soft in the middle. These soft, cake-like cookies are just like grandma used to make andare sure to please any sweet tooth.

Bring some old-fashioned love into your day with this classic baked good.The sour cream gives them their distinctive texture and delicate taste. Soft cake-like cookies have been around for years, even before Crumbl made them trendy!

this for later

You don’t have to be a kid to enjoy these simple cookies, which are straight from my grandmother’s family recipe box. This recipe doesn’t require any chilling time, fancy cookie cutters, or special baking skills. Decorate them with fun colors of frosting, and enjoy them with a big glass of milk!

Find more family favorite cookie recipes! Try Lemon Whippersnaps, Peppermint Meringues, or Cake Mix Cookies.

Key Ingredients

For exact amounts needed see the recipe card below

Sour cream– Obviously, this is an essential ingredient! The sour cream makes these soft and cake-like. I use full-fat sour cream and haven’t tried the recipe with a low-fat version.

Butter– My grandmother made these with margarine, but I prefer to use unsalted butter for baking.

Coconut– Adding unsweetened coconut to the batter is optional. I usually stir it in after baking half the batch since one of my kids doesn’t like coconut!

Buttercream frosting– Frosting is optional, but a thick layer of buttercream frosting is always tasty. You can make homemade icing or use a store-bought container.

The remaining ingredients are standard baking supplies, includingflour, baking powder, baking soda, salt, egg, sugar, andvanilla extract.

How to Make

1. Make the Batter

Mix the flour, baking powder, baking soda, and salt in a separate bowl. Stir to combine, and then set the bowl aside until later.

Cream the butter, sugar, and eggs using an electric mixer. Combine until they are creamy and fluffy. Then add the sour cream and vanilla on low speed until smooth.

2. Bake

Drop the cookie dough by spoonfuls onto a cookie sheet. You don’t need to grease the baking sheets or use a silicone baking mat or parchment paper. Use about 1 1/2 tablespoons of dough for each cookie.

These don’t spread much, so if you are using a cookie scoop, slightly flatten the dough before baking using your fingers or the back of a spoon. Bake them in a preheated 350-degree oven for 15 minutes.

When they are done, they will be golden brown on the edges and just starting to brown on top.

Decorating Ideas

You don’t have to add any decorations to these, but my kids really like it when I add frosting! Buttercream frosting is perfect.

I include a recipe for the frosting below, but you can also just use store-bought frosting. Add some sparkling sugar or your favorite sprinkles for a festive look.

Here are some other decorating ideas:

Make these with red and green frosting for Christmas holiday baking.
Chocolate frosting is also delicious.
Use a simple glaze made from milk and powdered sugar instead of frosting.

Flavor Variations

My grandmother made the coconut variation I include in the recipe card. But other ideas are:

Add 1 tablespoon of lemon or lime zest to the batter for a fresh citrus taste.
Add a teaspoon of almond extract to give them a subtle almond flavor.

How to Store

These keep well in an airtight container at room temperature for 3 days. While this dough doesn’t need to chill, you can store the unbaked cookie batter in the refrigerator for 3 days and then bake as directed.

They can also be frozen. Store them in an airtight freezer container with parchment paper between each layer. If unfrosted, they will keep for 2-3 months. If frosted, then they will keep for about 1 month since buttercream frosting doesn’t keep very well in the freezer.

Tips for Making the Best Sour Cream Cookies

Be sure to check out the step by step instructions

Use butter softened to room temperature
These cookies don’t spread very much. So if you use a cookie scoop to make them, flatten them slightly before baking.
You can use ungreased baking sheets for sour cream cookies. There is no need for parchment paper or a silicone mat.

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Sour Cream Cookies Recipe

Published By Anne

Old-fashioned sour cream cookies are delicious, with buttercream frosting on top and soft and cake-like inside.

Prep Time10 minutes mins

Ingredients

3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter softened
1 1/2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 cup unsweetened coconut optional

Optional Buttercream Ingredients

1/2 cup unsalted butter softened
1 1/2 cups powdered sugar
1-2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
pinch salt

For Decorating

food coloring
Sprinkles

Instructions

Preheat the oven to 350 degrees F.
Combine the flour, baking powder, baking soda, and salt in a bowl. Set the dry ingredients aside.
3 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt
Use a mixer to cream the butter with the sugar and eggs until light and smooth.
1 cup butter, 1 1/2 cups granulated sugar, 2 eggs
Put the mixer on low speed and add the sour cream and vanilla. Mix until combined.
1 cup sour cream, 1 teaspoon vanilla extract
By hand, stir in the flour mixture and the coconut (if using).
1/2 cup unsweetened coconut
Use a spoon to drop tablespoons of cookie dough onto ungreased cookie sheets.
Bake the cookies in the oven for 15 minutes until they are golden brown.
Cool them on a baking rack. Frost them once completely cool.

Optional Frosting

Combine the softened butter, vanilla, powdered sugar, and pinch of salt in a mixing bowl.
1/2 cup unsalted butter, 1 1/2 cups powdered sugar, pinch salt
Whip it on high speed until light and creamy.
Add the heavy cream a tablespoon at a time until the frosting reaches a spreadable consistency.
1-2 tablespoons heavy cream or milk
Add your desired food coloring.
food coloring
Frost the cookies once they are completely cool.

Notes

Soften the butter by leaving it at room temperature for an hour before starting.
Use store-bought frosting if you don’t want to make homemade.
These don’t spread very much. So if you use a cookie scoop to make them, flatten them slightly before baking.
Use ungreased baking sheets. There is no need for parchment paper or a silicone mat.

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