Prep time: 15 mins | Cook time: 8 mins | Chilling time: 15 mins | Total time: 38 mins | Yield: about 25 3 1/2-inch round cookies
These Soft Sour Cream, Sugar Cookies are one of the best cookies I’ve made! They are thick, incredibly soft, and wonderful to serve on all occasions!
Ingredients
COOKIE DOUGH:
1 c. granulated sugar
1 large egg, room temperature
½ c. full fat sour cream
1 teaspoon lemon zest
1 ½ teaspoon baking powder
½ c. unsalted butter, room temperature
2 ¾ c. all-purpose flour
¼ teaspoon kosher salt
FROSTING:
2 c. powdered, icing, or confectioners sugar
1 tablespoon lemon juice
1 stick unsalted butter, room temperature
2-3 tablespoons milk or heavy cream
1 teaspoon vanilla extract
How to make Soft Sour Cream, Sugar Cookies
Cookies:
Step 1: Place the butter, granulated sugar, and lemon zest in a large bowl. Beat using a hand mixer until light and fluffy. Add the egg along with the sour cream and mix again until blended.
Step 2: Into the mixing bowl, add the baking powder and salt. Mix well. In half, divide the dough and place each dough onto a piece of parchment paper.
Step 3: Lay another piece of parchment paper on each dough. Then, roll the dough using a rolling pin to about 1/4-inch thick. Into the freezer, transfer the dough, and freeze for about 10 to 15 minutes until firm.
Step 4: Prepare the oven. Preheat it to 375 degrees F. Using the parchment paper, line two sheet pans.
Step 5: In flour, dip the cookie cutters and stamp out the cookies to your preferred shape. On the prepared baking sheets, place the cutout cookies.
Step 6: Place in the preheated oven and bake for about 6 to 9 minutes or until the edges of the cookies are firm and lightly browned. Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to cooling racks to cool fully.
Frosting:
Step 7: Beat the butter in a large bowl, using a hand mixer on high speed until light and fluffy. Add the powdered sugar and beat on low, slowly increasing the speed to cream the sugar into the butter.
Step 8: Beat the frosting for about 3 to 4 minutes on high speed until light and fluffy. Next, add the vanilla extract and lemon juice. To thin out the mixture, you can add a little amount of milk or heavy cream if needed.
To Assemble:
Step 9: Grab each cooled cookie and frost. If you desire to add sprinkles, do it now while the frosting is still not set.
Step 10: In an airtight container, place the cookies and store either at room temperature or fridge for up to 3 to 4 days.
Ingredients
- COOKIE DOUGH:
- 1 c. granulated sugar
- 1 large egg, room temperature
- ½ c. full fat sour cream
- 1 teaspoon lemon zest
- 1 ½ teaspoon baking powder
- ½ c. unsalted butter, room temperature
- 2 ¾ c. all-purpose flour
- ¼ teaspoon kosher salt
- FROSTING:
- 2 c. powdered, icing, or confectioners sugar
- 1 tablespoon lemon juice
- 1 stick unsalted butter, room temperature
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
Cookies:
Step 1: Place the butter, granulated sugar, and lemon zest in a large bowl. Beat using a hand mixer until light and fluffy. Add the egg along with the sour cream and mix again until blended.
Step 2: Into the mixing bowl, add the baking powder and salt. Mix well. In half, divide the dough and place each dough onto a piece of parchment paper.
Step 3: Lay another piece of parchment paper on each dough. Then, roll the dough using a rolling pin to about 1/4-inch thick. Into the freezer, transfer the dough, and freeze for about 10 to 15 minutes until firm.
Step 4: Prepare the oven. Preheat it to 375 degrees F. Using the parchment paper, line two sheet pans.
Step 5: In flour, dip the cookie cutters and stamp out the cookies to your preferred shape. On the prepared baking sheets, place the cutout cookies.
Step 6: Place in the preheated oven and bake for about 6 to 9 minutes or until the edges of the cookies are firm and lightly browned. Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to cooling racks to cool fully.
Frosting:
Step 7: Beat the butter in a large bowl, using a hand mixer on high speed until light and fluffy. Add the powdered sugar and beat on low, slowly increasing the speed to cream the sugar into the butter.
Step 8: Beat the frosting for about 3 to 4 minutes on high speed until light and fluffy. Next, add the vanilla extract and lemon juice. To thin out the mixture, you can add a little amount of milk or heavy cream if needed.
To Assemble:
Step 9: Grab each cooled cookie and frost. If you desire to add sprinkles, do it now while the frosting is still not set.
Step 10: In an airtight container, place the cookies and store either at room temperature or fridge for up to 3 to 4 days.
