SOUR CREAM SUGAR COOKIES

These ultra-soft sugar cookies are made rich and tender with sour cream, and finished with a creamy vanilla buttercream frosting. Perfect for holidays, parties, or anytime sweet cravings hit!

Prep Time: 30 minutes
Bake Time: 8-10 minutes
Total Time: 40 minutes
Servings: About 36 Cookies

Ingredients
For the Cookies:

½ cup unsalted butter, softened
2 cup granulated sugar
1 large egg
½ cup full-fat sour cream
1 teaspoon vanilla extract
4 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

For the Vanilla Buttercream Frosting:

1 cup unsalted butter, softened
3½ to 4 cups powdered sugar, sifted
2 teaspoons vanilla extract
2–4 tablespoons heavy cream or whole milk
Pinch of salt (optional)
Food coloring & sprinkles (optional)

Instructions:
Make the Cookie Dough:

In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Beat in the egg, sour cream, and vanilla extract until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, stirring until a soft dough forms.
Cover and refrigerate the dough for at least 1 hour to firm up.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Roll dough out to ¼-inch thickness and cut with cookie cutters, or scoop dough and flatten slightly.
Bake for 8–10 minutes, or until edges are just golden. Allow cookies to cool completely on wire racks.

Make the Frosting:

Beat butter until creamy, about 2–3 minutes.
Gradually mix in powdered sugar, vanilla, and 2 tablespoons cream.
Beat until light and fluffy. Add more cream if needed for spreadable consistency.
Tint with food coloring if desired.
Frost cooled cookies and decorate with sprinkles if using.

Serving Suggestions:

Store cookies in an airtight container for up to 5 days.
Frosted cookies can be frozen (single-layer) for up to 1 month.

Tips:

Chill overnight for best rolling consistency.
If using cookie cutters, dip in flour to prevent sticking.
Store cookies in an airtight container for up to 5 days.
Unfrosted cookies freeze well for up to 2 months.

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