Sour Cream Sugar Cookies Recipe - One Sweet Appetite (2024)

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These Sour Cream Sugar Cookies are soft and fluffy with the perfect balance of sweetness and lemon flavor. Freezer friendly and delicious topped with cream cheese frosting or dipped in chocolate!

Love sugar cookies? Me too! Be sure to try some of my other go-to cookie recipes like my Frosted Sugar Cookie Bars, Sugar Cookie Fruit Pizzas, and Sugar Cookie French Toast!

Sour Cream Sugar Cookies Recipe - One Sweet Appetite (1)

Recipe Features:

  • Freezer Friendly: These freezer remarkably well which means you can bake a batch in advance and have cookies on hand for months!
  • Big Batch: Depending on the size of your cutter, this recipe can make dozens of cookies.
  • Customizable: While I LOVE the added lemon, you can easily substitute with vanilla or almond flavor.

This cookie is honestly so perfect for any occasion. We call it the all holiday cookie and make it for Valentine’s Day, Easter, and Christmas. It comes together so quickly and produces an insanely thick and soft cookie. The flavor is rich and buttery, with a slight tang thanks to the sour cream, and irresistible.

I literally cannot help myself when I make a batch. Physically impossible for me to stop eating them. The recipe was handed down from my mother in law, and a treasured family favorite.

Sour Cream Sugar Cookies Recipe - One Sweet Appetite (2)

Sugar Cookie Ingredients

This recipe, like many on my site, use mainly pantry staples which means you can make them today! We really love to dip the cookies in a little melted chocolate for an elegant finish that looks bakery worthy with minimal effort.

  • All-Purpose Flour: I’ve made this recipe so many times and have tried many different flour varieties. So far, all-purpose flour produces the best texture and doesn’t leave the cookie overly dry.
  • Baking Soda: Just a reminder to double check the expiration date of your baking soda. It should also be replaced after being opened for six months in order to keep its optimal freshness.
  • Salt: Omit the salt from the recipe if you plan to use salted butter. I use unsalted so I can control the amount of salt in the finished product, but have also used salted butter in a pinch. You won’t notice too much of a difference.
  • Butter: Originally this recipe called for both butter and shortening. That’s how my mother in law makes her recipe, and you definitely can make it that way too. More recently I tested the recipe with all butter and get the same results.
  • Sugar: White sugar, also known as granulated. Do not substitute brown sugar in this recipe.
  • Egg: A large egg acts as a binder and also adds a little fat to help moisten the dough.
  • Extract: I use a combination of vanilla extract with lemon extract. You can also sub out the lemon with almond for a delicious alternative.
  • Sour Cream: Normally I would say you can substitute Greek yogurt in place of sour cream. Don’t do that with this recipe.
Sour Cream Sugar Cookies Recipe - One Sweet Appetite (3)

Sugar Cookie Recipe With Sour Cream

  1. PREP: Preheat the oven to 375 degrees. Line two baking trays with parchment paper or a silicone baking mat (affiliate) and set aside for later.
  2. DRY: Whisk together the four, baking soda and the salt in a small bowl or large measuring cup. Set aside for later.
  3. CREAM: Combine the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer. Mix on medium speed for roughly 2 minutes, or until combined and light and fluffy.
  4. MIX: Stir in the egg, extracts, sour cream, and the prepared dry ingredients. Stir at low/medium speed for another 2 minutes, or until the dough begins to form. The dough will look crumbly at first, just keep mixing and it will come together.
  5. ROLL: Turn the dough onto a lightly floured surface and roll (affiliate) 1/4 inch thick, 1/2 inch if you want a thicker cookie.
  6. BAKE: Cut the dough using your desired shape cutter (affiliate), or the open end of a glass cup. Place on the baking tray (affiliate) and cook for ten minutes.
  7. DECORATE: Remove from the warm baking tray and allow to cool before frosting or dipping in chocolate.
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Recipe Notes:

What are the best cookie making tips?

1. Do not over mix your dough. I always keep my mixer on the 1 or 2 speed setting while mixing all of the ingredients.
2. Roll your dough slightly thicker for soft and chewy cookies or thinner for a more crisp sugar cookie.
3. Roll your dough out onto a silicone baking mat (affiliate). Cut out your shapes and remove the excess dough. Bake as directed. This eliminates the need to transfer your cut cookies helping them keep their shape!

What is the easiest way to decorate sugar cookies?

Decorating cookies doesn’t have to be complicated. My favorite method is to dip half of the cookies, no matter the shape, into melted chocolate and sprinkle with your favorite decorative sprinkle. Super quick and easy with a bakery worthy finish.
You can also Pipe your favorite frosting using a closed star tip and you can easily create a dozen edible roses for that special someone this Valentines day!

How do you freeze sugar cookies?

I have an in depth post that walks through all of the different ways you can freeze cookie dough. Hop over and find a version that works for you.
OR follow the directions below for a quick freeze.
Follow the directions of the recipe all the way through baking.
Allow the cookies to cool completely.
Place your cookies into a zip top bag. Label and freeze.
Frozen cookies will last up to three months if stored properly.

Sour Cream Sugar Cookies Recipe - One Sweet Appetite (5)

More Must Try Cookie Recipes

  • Coconut Lime Frosted Sugar Cookies

  • Almond Biscotti Cookies

  • Cookies and Cream Cookies

  • Valentine Sugar Cookies

Still Hungry? Follow One Sweet Appetite onInstagram,Pinterest, andFacebook!

Sour Cream Sugar Cookies Recipe - One Sweet Appetite (10)

4.60 from 27 votes

Sour Cream Sugar Cookie Recipe

Created by: Jesseca


Course Desserts

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

24 to 48 cookies

This easy Sour CreamSugar Cookie Recipe has the perfect balance of sweetness with the added tang of lemon. Perfect topped with a cream cheese frosting or dipped in chocolate! Freezer friendly and perfect for the holidays!

Ingredients

  • cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Instructions

  • Preheat the oven to 375 degrees. Line two baking trays with parchment paper or asilicone baking mat(affiliate) and set aside for later.

  • Whisk together the four, baking soda and the salt in a small bowl or large measuring cup. Set aside for later.

  • Combine the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer. Mix on medium speed for roughly 2 minutes, or until combined and light and fluffy.

  • Stir in the egg, extracts, sour cream, and the prepared dry ingredients. Stir at low/medium speed for another 2 minutes, or until the dough begins to form. The dough will look crumbly at first, just keep mixing and it will come together.

  • Turn the dough onto a lightly floured surface androll(affiliate) 1/4 inch thick, 1/2 inch if you want a thicker cookie.

  • Cut the dough using your desired shapecutter(affiliate), or the open end of a glass cup. Place on thebaking tray(affiliate) and cook for ten minutes.

  • Remove from the warm baking tray and allow to cool before frosting or dipping in chocolate.

Notes

Decorating Ideas:

Pipe your favorite frosting using a closed star tip and you can easily create a dozen edible roses for that special someone this Valentines day!

Or use a heart shaped cutter and dip half into melted chocolate.

The lemon extract gives these a unique taste that is slightly addicting, but if you prefer to stick to a more traditional route you can use vanilla or almond extract in its place. Or raspberry… or orange… The possibilities are endless!

Nutrition

Serving: 1cookie | Calories: 107kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 129mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 158IU | Vitamin C: 0.04mg | Calcium: 8mg | Iron: 0.4mg

Did You Make This Recipe?

Share it with me on Instagram @1sweetappetite and follow pinterest for more!

Sour Cream Sugar Cookies Recipe - One Sweet Appetite (14)

Reader Interactions

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    Leave a Review!

    Comments & Reviews

  1. Jennifer says

    Made these cookies today for Valentine’s. I was very disappointed. They taste like flour. I will not be making these again.

    Reply

    • Jesseca says

      I’m sorry it didn’t work out for you. They shouldn’t taste like flour. Can I help troubleshoot?

      Reply

  2. Barbara Hansen says

    Sour Cream Sugar Cookies Recipe - One Sweet Appetite (15)
    Do you need to roll them out and use cookie cutters or can you make them as drop cookies?

    Reply

    • Jesseca says

      Hi Barbara, I’ve only made them as a roll cookie and haven’t tried them as drop cookies, so I couldn’t confidently say if this would work.

      Reply

  3. Liz says

    Are these good for decorative piping with royal icing?

    Reply

    • Jesseca says

      They do spread a little, but I have used them for decorating.

      Reply

    • Jesseca says

      I’d prefer my articles not be used in any form. Thank you.

      Reply

  4. Royvia says

    Great post.

    Reply

  5. Nana says

    What size tip did you use for the pink roses? Thanks!

    Reply

  6. Rosemary says

    Hi Jesseca,

    I was just wondering if these would be a good cookie to do cut-outs with. Do they spread at all and give nice crisp edges? Thanks!

    Reply

  7. Jacqueline says

    Who wouldn’t fall in love with a guy who brings these! Fun family story behinds beautiful cookie.

    Reply

  8. Enie says

    how and for how long can you store/freeze/etc your cream cheese frosting? also, can you freeze the cut out cookies or are they best rolled/cut/baked the day of? Thanks!!!!

    Reply

  9. Sue bang says

    do you have to keep these in the refrigerator? They are beautiful

    Reply

  10. Deborah says

    These sound scrumptious! I am going to make them for valentines. What do you mean by shortening though? Crisco? Thanks!

    Reply

    • Jesseca says

      Yes, shortening. You could also use all butter if you’d prefer.

      Reply

      • Enie says

        i bought organic all vegetable shortening from Whole Foods (trying to take the guilt off of using shortening!), but does it actually have to be Crisco??

  11. Shannon says

    Hello there! Thank you for sharing this recipe! They are BEAUTIFUL! Two questions. 1) Do they need to be refrigerated because of the cream cheese? 2) How long will it take for them to crust over so I can stack them like your awesome pictures? Thank you so much!!

    Reply

  12. dora says

    I’ve never seen a sugar recipe with baking soda. Are you sure it’s not baking powder?

    Reply

  13. Ceara says

    I am making the cookies right now and it is way to dry, cannot roll it out, seems to need more liquid or moisture. I don’t know what to add, I read the directions over and over, double checked my work, and I think I did everything exactly like it says. Should I add more butter?

    Reply

    • Jesseca says

      Hi Ceara,

      I just double checked the original recipe that my mother in law gave me and all of the ingredients are listed correct.

      Reply

  14. REagan says

    for some reason these did not turn out for me:( once baked they were spongey like a pancake and tasted more like biscuits than sugar cookies:( I don’t know what went wrong! does this ever happen when you make them?

    Reply

    • Jesseca says

      I’ve never had the issue of these cookies being spongy. Is it possible an extra egg was added?

      Reply

  15. Anita says

    i doubled the recipe and for some reason it was a bowl of crumbs :-(. had to keep adding and tweaking…..and now they are baked and spongey…..what did I do wrong?? 🙁

    Reply

    • Jesseca says

      This recipe will be crumbly during the mixing process. The best tip I can give is to keep the mixer going. It will come together, just takes a minute longer in the mixer.

      Reply

  16. simple cookie dough recipe says

    Hi mates, its impressive post regarding educationand completely
    defined, keep it up all the time.

    Reply

  17. Misty says

    Sour cream makes all the difference in baking homemade sugar cookies! 🙂 It’s what gives them the super moist texture and keeps them so soft. I’ve got an amazing sugar cookie recipe that has been passed down from generations that are to die for! So addicting! Lol I love the recipe that you have for the cream cheese frosting, I will definitely be baking a batch with some of that yummy frosting on them today! Thanks for sharing! 🙂

    Reply

  18. Marilyn says

    Not only do your cookies sound amazing they are simply gorgeous!

    Reply

  19. Ana says

    Your cookies look gorgeous! After baking them, how much time can I keep them before they expire ? I’m thinking about how much time in advance I can prepare them…

    Reply

  20. Mary says

    Yum! I’m going to get dressed and go to the store right now! These look amazing and since I’m pregnant, my cravings are hard core! Lol!

    Reply

  21. Sara says

    Hi these cookies are absolutely gorgeous!! I’d like to try them but never have shortening on hand. Is it possible to substitute butter or oil for the amount of shortening?? Thanks for your help!

    Reply

  22. June P says

    Thank you for sharing! And the genius idea of icing a cookie this way! Is it possible to use just 1/2 cup butter, rather than 1/4 butter and 1/4 shortening? Thanks!

    Reply

  23. Jesseca says

    They look delicious!

    Reply

    • Amber Mae says

      I did. Maybe I counted incorrectly when I was putting in cups of flour. My kids were being… loud… when I was making them 🙂

      Reply

  24. londerella says

    Orange zest (peel) also makes them yummy. Bit of a Christmas flavour to otherwise bland cookies. Glad to see someone else looking for zing!

    Reply

  25. Ashley Souvannaraj says

    I made these cookies the other day & they turned out amazingly. Love love LOVE this recipe. Everybody gobbled them up (; Thank you!

    Reply

  26. Jill FCS says

    These look beautiful and sound delicious. Do the finished cookies need to be stored in the fridge?

    Reply

    • Jesseca says

      I normally just store mine in an air tight container on the counter or a ziploc.

      Reply

      • Christine says

        How long are the cookies good for? They probably won’t last for more than a day in my house anyway…lol. So pretty!

      • Jesseca says

        I usually only keep mine around for a week at most.

  27. Joyce Susco says

    I can not see the recipe either just all the pictures, 🙁

    Reply

    • Jesseca says

      All fixed. Sorry about the delay.

      Reply

  28. Andrea Melville says

    I can’t access your recipe either would love to try these they look so beautiful. thanks

    Reply

    • Jesseca says

      You should be able to get the recipe now. Sorry about that!

      Reply

  29. Carrie says

    Any idea why the recipe isn’t showing up for me all of a sudden? I saw it earlier, but now it’s saying [amd-zlrecipe-recipe:87]. Thanks!

    Reply

    • Jesseca says

      I had an issue with the plugin I was using. You should be able to see the recipe now.

      Reply

  30. Krysta says

    Unless I’m just missing it, about how many cookies does this recipe make? Thanks!

    Reply

    • Jesseca says

      It really depends how thin you are rolling your dough and the size of your cookie cutter. I typically get 30 cookies per batch.

      Reply

  31. Cecelia says

    I was wondering do you use unsalted butter for the cookies and icing?

    Reply

    • Jesseca says

      I probably should, but I like a little extra salt in my sweets. I use salted butter for every recipe on my site unless I specifically say unsalted.

      Reply

  32. pohelly says

    they are absolutly beautiful,

    but i have one question, in the cream cheese : with which I can replace the cream cheese? ^^

    thank you thank you

    Reply

    • Jesseca says

      Since the recipe is a cream cheese frosting I’d suggest not making any substitutions. Especially with the cream cheese. But if you are looking for something a little different try the vanilla buttercream from my Vanilla Cupcakes. https://bit.ly/1iZ1JSm

      Reply

  33. Hollie says

    Hi these are so pretty! I am in charge of and event I am going to be making these for and need to transport them. Will the icing harden enough for me to stack a few?
    Thanks

    Reply

    • Jesseca says

      Yes. I layer a little bit of parchment or wax paper in between the layers.

      Reply

  34. kellie says

    these look so yummy! thank you for sharing the recipe!

    Reply

  35. Pattue says

    These look amazing! Would love to make them for my daughter’s upcoming wedding. Do you know if I can make them and freeze them ahead of time?

    Reply

    • Jesseca says

      I’ve never tried freezing them so I’m not sure. You could always try a test batch long before the wedding.

      Reply

  36. Marsha says

    I made a trial batch of these to see if I wanted to use them for a bridal shower in a couple of weeks. DELICIOUS! I opted for Mexican vanilla instead of lemon extract. The cookies came out perfect and the cream cheese icing was divine. I love that they are not too sweet.

    Thanks so much for sharing the recipe and for sharing which tip you used to make the rose. These were so easy.

    Reply

    • Jesseca says

      I am so glad they turned out well for you!

      Reply

  37. Emily says

    This recipe sounds delicious! I was just wondering if the dough needs to be refrigerated before cutting/shaping by any chance?

    Reply

    • Jesseca says

      Nope. You can if you’d like but I don’t refrigerate my dough and don’t have problems rolling and cutting.

      Reply

  38. Jacqueline says

    Funny thing – I have been on the hunt for the best sugar cookie. I tried one tonight that tons of people swore by and I would never made them again. I thought they were a bore – dry and tasteless with a funky sour cream frosting. I can’t wait to try these. You sure made them pretty with the frosting!

    Reply

  39. Cindy says

    My mom got this recipe with her sunbeam mixer over 40 years ago. It’s been a family favorite and Christmas tradition for four generations. It is the best sugar cookie recipe ever. It’s good without the icing

    Reply

  40. Jill Greenlaw says

    This cookie almost looks too pretty to eat. Thanks for sharing your recipe. I love a good sugar cookie recipe.

    Reply

    • Jesseca says

      Thanks Jill ! You’ll love this one. It’s up in my top favorite easy desserts of all time.

      Reply

  41. Jill Greenlaw says

    These cookies almost look too pretty to eat. Thanks for sharing the recipe. I love a good sugar cookie.

    Reply

  42. Holly C. says

    So pretty! Why don’t my sugar cookies ever look like this? Guess I need more practice. 🙂

    Reply

  43. Elizabeth Copeland says

    These sound amazing. I’ve never made cookies with sour cream in them. You have the cookie recipe title on the icing recipe.

    Reply

    • Jesseca says

      Thanks for catching that Elizabeth! Looks like I wasn’t working my A game when I wrote this post last night!

      Reply

  44. kayley says

    Beautiful cookies! I love the gray background with the pink frosting. So pretty!
    Thanks for sharing my marshmallows!

    Reply

  45. MJ @ The Flying Couponer says

    WOW! These look so beautiful and delicious! Your pictures are really nice!

    Reply

  46. Leanne says

    So pretty! They sound delicious too! I’m sure my kids would love them.

    Reply

  47. Erin Blegen says

    I’m actually making these right now and am wondering if the amount of flour is incorrect? The dough is a cake batter-like consistency (no way could it be rolled out) and I’ve been adding just a ton of flour to try and get it right. Can you please help?

    Reply

    • Jesseca says

      Apologies. That is fixed.

      Reply

  48. Ondria Witt says

    How beautiful! We love sugar cookies in our house! These would be so sweet for Valentine’s Day!

    Reply

  49. Kandi says

    Those look so good! And I love the icing on it. I wonder if my gluten free flour will work on it.

    Reply

  50. Tonya says

    So pretty! We all love sugar cookies around here. Can’t wait to give your recipe a try!

    Reply

  51. Tonya Bangart says

    It’s amazing how a simple swirl of frosting can mimic the look of roses. So beautiful! They almost look too good to eat… almost… you broke down my last bit of willpower at cream cheese frosting. 🙂

    Reply

  52. Michelle F. says

    I love sugar cookies. The piping on the cookie is so beautiful.

    Reply

  53. marissa | Rae Gun Ramblings says

    So pretty and yummy. I’ve done roses on cupcakes forever but never thought to do them on cookies brilliant!

    Reply

  54. Diane says

    These cookies are so beautiful! I love sugar cookies, but I am not that good at decorating!

    Reply

  55. Lavonnia says

    I wish I could have a steady hand to do the top of my cookies like that. My hand shakes to much and those are absolutely pretty. I do love a sugar cookie very much!

    Reply

    • Jesseca says

      I actually think my friend frosted these for me, but I do have a tutorial on how to pipe a rose coming soon!

      Reply

      • Sylvia Marin says

        How to you store with frosting on them??

      • Jesseca says

        I let them sit out until the frosting slightly hardens then layer them in a storage container using wax paper in between.

  56. Debra says

    I love this! It kind of freaks my husband out to add sour cream to sugar cookies, so I just do it when he isn’t looking. 😉

    Reply

    • Betty says

      I use a little buttermilk in mine….works great! These look awesome too, might just have to give sour cream a try!

      Reply

  57. Joie says

    This is the first sugar cookie recipe I’ve seen sour cream added to dough besides my mothers. I think it makes for a soft moist cookie.

    Reply

  58. Aimee @like mother like daughter says

    Thanks for sharing my cupcakes for two as well. These cookies are gorgeous and just make me want to lick the frosting right off the screen!

    Reply

  59. Yvonne @ TriedandTasty says

    I love, love, LOVE the way you decorated these – absolutely beautiful and I LOVE sugar cookies! Win!! Pinning.

    Reply

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