Soft Sour Cream Sugar Cookies
Are frosted sugar cookies on your timeline to make this season?
Whenever we get those neighbor cookie plates, I always try to sneak away with the sugar cookies, if there are any. Especially if they are soft-baked, thick-cut and smothered in frosting.
Sprinkles don’t hurt either. Yum.
So what I’m trying to say is, if you bring frosted sugar cookies to my house, I won’t turn you away.
I have a favorite sugar cookie recipe (this one) that’s been my go-to for years and years.
But last week when I was flipping through my tattered recipe binders, I found the recipe my grandma used to always make, and I remembered how much I loved them.
I knew the risk in remaking them would be that my fond memories were with the sweet grandma part of the equation and not the actual sugar cookie, but wonderfully, they were as delicious as I remembered: very soft, just lightly sweet, and they keep the shape of the cookie cutter which is always a bonus.
And I loved the nostalgia as the rush of loving grandma memories swirled around on baking (and eating) day.
One of the reasons these cookies win me over is because of the very slight hint of nutmeg. It makes the sugar cookies extra special without overpowering the classic sugar cookie flavor. (But it’s definitely an optional component if you are a nutmeg naysayer.)
I almost always use this quick vanilla buttercream for frosting sugar cookies (this whipped cream cheese frosting – bottom of the post – is sinful, too, but a bit less sturdy than the buttercream); the combination of sweet, creamy frosting and buttery, tender sugar cookies is…just…too delicious.
I prefer these cookies baked with very little, if any, golden color on the bottom or sides. Soft and yummy. It’s the only way to go.
One Year Ago: Chocolate Chip Gingerbread Cake Truffles
Two Years Ago: Homemade Thin Mint Cookies
Three Years Ago: Chocolate Shortbread Fingers
UPDATE: There have been a lot of people reporting back about crumbly dough. The original recipe called for 6 1/2 cups flour but after making this over and over, I've changed the amount to 5 1/2 cups. I apologize for the issues (related to an automatic recipe conversion that happened a year or so ago). If you've had good luck using the original amount, stick with it, but I think the lesser flour amount will work better for most people. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.Soft Sour Cream Sugar Cookies
Ingredients
Instructions
Notes
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Used coconut palm sugar, yum!
They turned out amazing. Just the right kind of soft. They dough seemed to crumbly at first, but it rolled out very nicely. I will be using this recipe again next year.
Soooo crumbly. I was trying to match my mother’s recipe and this was a sour cream sugar cookie so seemed the same but was so dry and crumbly (usually sour cream dough is almost too wet) and they weren’t the soft loft house style sugar cookies that sour cream sugar cookies usually are. Guess I will wait for mom to get back and get the recipe.
Great recipe!!!!! Anyone who didn’t give it at least 4 stars needs a new oven, new taste buds or just doesn’t know how to bake or measure ingredients. I’ll never look for another sugar cookie recipe.
You’re the best
Great recipe!!!!! Anyone who didn’t give it at least 4 stars needs a new oven, new taste buds or just doesn’t know how to bake or measure ingredients. I’ll never look for another sugar cookie recipe.
You’re the best
These are the best! Made them at Christmas with my mom and sisters. Now making them again for myself 😉 The cookies turn out so fluffy and soft! Everyone loved them!
Made this recipe as directed and measured out the flour, sifted. The dough was very crumbly at first, but after giving it 10 minutes of kneading, it formed together very well and lifted all bits for a clean bowl afterwards. I divided the batch into 3rds and refrigerated for 3 hours. It rolls out easily and holds shape very well! The flavor is incredible, especially if you are using royal icing to decorate and don’t want to overload on the sweetness. The cookies stay soft, and were a huge hit at Christmas and at the New Year party! I’ve even gotten a request to bring these cookies to a friend’s baby shower!
This recipe was horrible. Measured exactly 6 1/2 cups of flour as instructed and the dough was so dry that it was completely unusable. STAY AWAY!
I agree. Honestly the worst I have ever tried. I am in my 40s and a great baker….usually.
This has been my go to sugar cookie since I first saw this post a couple years ago. I make them every year at Christmas now and occasionally for special occasions. The dough is a mess and I worry every time that it’s not going to come together but it always does. I also took the suggestion of another reviewer who uses powdered sugar to roll them out and what a difference it makes! I never worry about my scraps baking up hard from all the extra flour, they’re perfect every time! Thank you for this amazing recipe that also reminds me of of my grandma’s Christmas cookies. And thank you to the reviewer who left the powdered sugar tip! Merry Christmas!
we just made these. The dough tasted great, the nutmeg added a nice change BUT when baked…they are very flavourless…very disappointed
Delicious cookies
Question: Have you ever tried frozen sour cream in this recipe or any other cookie recipes? I’m wondering if it works just as well.
I haven’t, sorry!
I thought 6 1/2 cups of flour was a bit excessive, and I was only able to incorporate 5 cups, even though I sifted the flour. So we used the extra flour for rolling out the dough and it worked fine. I reduced the sugar, as well, but I reduce the sugar listed in any recipe I make.
My 15 year old daughter had friends over to decorate cookies today. As always, your site is my go to. These cookies were not only delicious, then held their shape and were sturdy enough for giggly girls to decorate. As always, thank you for adding wonderful recipes to our lives – but today was extra special to see my daughter and her friends have a no-fail cookie decorating party.
Thank you so much, Tammy! I’m just getting ready to make these for my kindergartener’s class party tomorrow. Happy they were a hit with those teenagers! 🙂
Love and enjoy your recipes.
dough did not come together. made just like receipt. finally added =more s creme and butter. finally had to roll and knead together to get dough. have cooked for years, do not like this receipt.
Can you freeze the dough?
I haven’t tried that but I think it should work ok.
I made these at the beginning of December with my kids and they turned out great! I froze half of the dough and got it out a few days ago to thaw. It rolled out and baked up wonderfully this afternoon!
I made your soft sour dough sugar cookies. YUMMIEST ever. I used powdered sugar to roll them out, it worked well. They are for a bake sale on Tuesday. Thank you!!
Just realized I accidentally added 2 cups of sour cream instead of 1. Is there anyway to save this batch?
I added 3/4 c of flour & 1/3 c sugar and they turned out ok. Baked really thick is all that happened, still tasted great!
I prepared the dough in the afternoon, refrigerated, then wasn’t able to roll them out until 5 hours later. They were cold and took some muscle to roll out haha BUT they were not sticky at all and turned out perfect! Fluffy and tender and shaped well and the nutmeg is amazing. I don’t even want to frost them but promised my kids so…
Hey! I was wondering if we need to refrigerate the dough? Is it super important? If so, why is it? Just interested. I am just making them for my family. If the recipie is as good as everyone claims, I will for sure feature this on my blog!
Chilling the dough for this particular recipe helps the sugar cookies hold their shape – and also makes it so it isn’t a sticky mess while rolling them out.
These were a hit!!
Not sure what I did wrong – but seemed too dry – possibly too much flour? It barely came together. Have any suggestions for me? Santa will love them, I’m sure.
Sounds like the dough was overfloured, Valerie – try measuring with a lighter hand next time (or use the weight measures if you didn’t already). Hope they tasted ok!
I measured exactly, and they were so dry. You should take this recipe off and re work it. What a waste of time and money.
I had a really hard time with dry dough as well. I measured the flour and it was extremely crumbly. And I live in a very humid climate. Usually I have trouble with things being too wet. I ended up adding some yogurt to save it and it did but is it possible that the flour or the sour cream amount is wrong? I usually have great success with your recipes!
BTW, I realized that I had commented before and loved these cookies. I thought I had. Is it possible the recipe ingredient amounts changed at some point? Or maybe an instruction to add flour bit by bit? IDK.
Ah, (sorry to be like a dog with a bone) I think the weight measurement is causing the problem. With several calculations, I’m coming up wtih 27.5-28.5 oz of weight for 6.5 cups of flour. When I made this in 2015, I would have measured with cups. 32.5 oz of flour seems to be more like 7 1/3-7 1/2 cups.
Let me do some digging to see if things changed when I converted all my recipes over to a new format last year…sorry for the trouble!
Mel, I can’t wait to bake these cookies with my girls today! Do we roll the dough right after we take it out of the fridge or do we need to wait a little bit? Thank you for all of your wonderful recipes!!
I roll it right away – with a little heavy-handed pressing with the rolling pin, it rolls out great!
These cookies were perfect! I was looking for a softer cookie and this was it. I love how they are not terribly sweet so that when you decorate it with very sweet icing, it’s not complete sugar overload. The dough was a little tricky at first, but I finally learned that you couldn’t be shy with the flour. I second Mara above in that I got a TON of cookies as well. Definitely a keeper!
We made these yesterday – they are delicious! And the dough was the easiest to roll out of any recipe I’ve made in YEARS. So easy that my 6 year old did almost all of the rolling and cutting herself! My only note is that it made a TON of cookies – I’ll make a 1/2 batch next time unless we’re sharing! THANKS!
I’ve made these twice now (1/2 recipe as I don’t have a bowl large enough for the full recipe!). They are wonderful.
One thing I did as I wasn’t sure whether to let the dough warm before rolling or ?? and went searching “rolling out sugar cookies” … one result said to use powdered sugar instead of flour for non stick rolling. That worked very well for me and no excess “flour” taste on the cookies.
Great, Liz! I’ve heard others using powdered sugar but haven’t tried myself. You may have convinced me!
Aside from halving it, I made this per the recipe. Oh.my.goodness. SUCH a good cookie. On its own, dipped in coffee, with frosting and thousands of sprinkles, (the joy of letting a 4 year old decorate them!)
I cannot stop eating them. I’m glad I made a half batch! Haha!
Looking forward to making these! Do you think there would be any harm in refrigerating the dough for a longer period of time before rolling, cutting, and baking? A day or two perhaps?
Not at all! That should work great.
Do you keep these in the fridge because of the cream cheese in the frosting?
Usually I frost them before serving so they don’t need to be refrigerated. I’d say longer than 8 hours, they should probably go in the fridge.
I just looked at recipe closer to see if it was just like mine and I realized you use a whole cup more flour than I do. Does that have to do with altitude? I do have to use flour when I roll them out. Just finished making a batch of raisin filled for your some of the family. Too bad your dad doesn’t live closer
Hey Aunt Laurie – it might simply be the way we measure flour. Plus I also wanted the cookies to really keep their shape – I did use a little flour for rolling out but not tons. Do you have to use quite a bit? I think the dough can be quite a bit softer with the raisin-filled cookies but for cutouts it probably needs to be a bit firmer so the cookies don’t spread. My dad will be so jealous about those cookies!
I know this is off topic but I want to say thank you for not bombarding me with ads and popups and begging me for my email address. I LOVE food blogs but it seems that lately a lot of them are so distracting I have to leave. So thanks Mel for having not only really yum recipes but having a peaceful website. You rock!!
Thanks, Christine – that was nice of you to say. 🙂
I agree!!!! Such a lovely and easy website to navigate!
I have used this (almost) exact recipe for 20+ years; ingredients are the same but they bake at 425 for 5 minutes. They are the best sugar cookie ever!!
Could I sub plain greek yogurt for the sour cream?
I haven’t tried that substitution in these cookies so I don’t know for sure. Good luck if you experiment!
The recipe I have is similar but not identical to this one. I’ve used yogurt, buttermilk and a combination of what I have on hand with good results.
Oh yes this looks like the perfect sugar cookie. Yum! Thanks Mel!
These cookies look amazing! I love how well they held their shape! That’s sometimes hard to come by in a sugar cookie recipe!
Paige
http://thehappyflammily.com
Thank you for posting this recipe! My mother used to make a soft, fluffy sugar cookie that had a hint of nutmeg. I am hopeful that this is the one I remember. I will be baking these this weekend!
I’ve made a very similar recipe — including mixing the baking soda and sour cream — for about 45 years. It is the one cookie I MUST make for Christmas. What I like about the recipe I have is that I can make it a drop cookie or add more flour and make it a rolled cookie. Since I have somewhere next to no patience in rolling and cutting out cookie dough, I usually make the drop cookie. It’s not a particularly sweet sugar cookie, so it definitely benefits from frosting and sprinkles.
This is the recipe I use to make my raisin filled cookies for your dad ( minus the nutmeg). I must have got it from Mom because I’ve used it forever!
My mom’s little sister used to make this type of sugar cookie, cut into trees and slathered in green frosting, every Christmas and bring them to our family Christmas party. She passed away 5 years ago and now I can’t eat a cookie like this without thinking of her. To me they will always be Holly’s sugar cookies. They are yummy!
I love sour cream sugar cookies. These look yummy can’t wait to try them with my fresh nutmeg. Yay!! Thanks for another home run!!
I have a nutmeg sugar cookie recipe that tastes amazing but I can’t get the texture right so I’m really excited about trying these. Sugar cookies with a hint of nutmeg taste like Christmas to me.
My son Caleb said, “Yum. I think she posted this recipe just for me.”
Hi Mel! I’m on the hunt for a new sugar cookie recipe this season and found some great ones on your website. For this particular recipe, at what temperature should I bake them? Thanks!
Hi Deirdre – sorry for leaving that minor detail out! I bake them at 375 degrees.