Sour Cream Sugar Cookies

5 / 5 (2 reviews) 8 Comments

Sour Cream Sugar Cookies for Valentine’s Day!

This recipe for Sour Cream Sugar Cookies has been my go to recipe for cut cookies ever since I can remember.  You can make the dough up to 3 days ahead and chill.  I love to make some when I know my grands are coming to visit so they can help me make and decorate them.  Yesterday I baked a batch and we dipped them in Dulce de Leche Fondue, so yummy for dipping.  You don’t always have to frost them.  Grab some heart cutters and make a batch!

Sour-Cream Sugar Cookies

Some of my family prefers traditional Buttercream Frosting and others clamor for Cream-Cheese Frosting.  Either is delicious and works well.  I’ve got both for you here, use it generously.  What we all agree on is, use a decorative, Royal Icing, the kind that dries hard, only for cookies you want to use for decorations!  They are pretty to look at, but that’s all….lol.  I always use coloring gels for rich and vibrant hues, rather than liquid food coloring.

Happy Valentine’s to all and have fun making soft, Sour Cream Sugar Cookies, they are absolute perfection!   XOXO We also have more delicious Valentine’s Day recipes you’ll want to check out here!

Even a beginner can create amazingly bright colored sugars, cookies, cakes, and cupcakes with  AmeriColor Junior Soft Gel Paste Food Color 8 Pack Kit.  It doesn’t thin my icing, dry out, or separate.  Squeeze bottles make it easy to measure or eyeball the amount you’d like to use, a little goes a long way.  It’s all I use.  You’ll love having these on hand…trust me!

Gel Food Color

Want to skip the sugar this year? We have several fun and frugal Non-Candy Alternatives the kids will love to help do, or receive! Have them help you out with a fun craft project as well! 

Sour Cream Sugar Cookies

Sour Cream Sugar Cookies

5 / 5 (2 reviews)
Prep Time: 25-45 minutes | Cook Time: 10-25 minutes
Yield: 5 dozen cookies | Serves: 30-60



  • 5-1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream, room temperature
  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • FOR BUTTERCREAM FROSTING (makes 1 cup of frosting):

  • 2 cups powdered sugar
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 3-4 tablespoons canned evaporated milk
  • food coloring (optional)

  • 8 oz cream cheese, softened
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 1 16oz bag powdered sugar
  • 1 tablespoon milk



  2. In large bowl, whisk together flour, baking soda, & salt; set aside.
  3. In second large bowl, with an electric mixer, cream the sour cream and butter at low speed; add sugar, eggs, and vanilla & mix until combined. (It's okay if it's a little lumpy as long as no butter chunks are visible.)
  4. Gradually add the flour mixture to the sour cream mixture, mixing until well combined. Dough will be sticky. (If cookie dough is too thick for your mixture to handle, you can stir it by hand with a wooden spoon.)
  5. Divide dough onto two pieces of plastic wrap; flatten dough, wrap tightly, and refrigerate until chilled, 1-2 hours. (Make ahead tip: Dough may be made to this point and refrigerated for up to 3 days or frozen for up to 1 month.)

  7. Preheat oven to 350 degrees.
  8. Line 2 baking sheets with parchment paper; set aside.
  9. Generously flour your counter or work surface to prevent dough from sticking.
  10. Rub flour on the rolling pin.
  11. Put one of the chilled pieces of dough on top of the floured surface and sprinkle the top of the dough with more flour.
  12. Starting at the center, roll the dough out to one edge; return to the center and roll to the opposite edge. Continue rolling until dough is an even 1/4" thick all over, sprinkling with additional flour, if needed, to avoid sticking.
  13. Dip cookie cutter in flour and cut out dough shapes.
  14. Transfer dough shapes to baking sheets.
  15. Continue rolling dough, cutting shapes, and adding to baking sheets until they are filled.
  16. Bake 2 sheets at a time for 8-10 minutes, rotating and switching pans half way through cooking time.
  17. Bake them just until they are baked all the way through but haven't started browning on the bottom. If a soft textured cookie is desired, it's very important not to over bake them.
  18. Transfer hot cookies to a baking rack to cool completely.
  19. Make-ahead tip: Cooled, unfrosted cookies may be stacked in a sealed container and stored at room temperature for up to 2 weeks; although the fresher, the better. Freezing them is recommended to maintain their freshness. Unfrosted cookies may be frozen up to a month.

  21. Combine powdered sugar, softened butter, vanilla, and half of the evaporated milk in a large bowl.
  22. Use an electric mixer to combine ingredients on a low speed until its' a thick paste consistency and all of the lumps are gone.
  23. Gradually add remaining milk and continue mixing on medium speed until frosting is a smooth, silky, spreadable consistency. If it's still too thick, add more milk 1/2 teaspoon at a time until it's desired consistency.
  24. Mix in food coloring, if desired.

  26. Cream softened butter and cream cheese together then add vanilla.
  27. Slowly add powdered sugar.
  28. Slowly add milk to desired consistency.
  29. Mix in food coloring, if desired.

  31. Frost each cookie and decorate with sprinkles while frosting is still wet.
  32. Leave out to dry for several hours until dry to touch before storing in an airtight container. If stacking frosted cookies, put waxed or parchment paper between layers.


Makes approximately 5 dozen cookies.

Ingredients: Baking Soda, Butter, Cream Cheese, Egg, Evaporated Milk, Flour, Food Coloring, Milk, Salt, Sour Cream, Sugar, Vanilla Extract
Meal Type: Desserts, Christmas, Valentine's Day
Categories: Cookies and Treats, Oven

Comments & Reviews

Leave a Review/Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *

Rate this recipe: