Soft Sour Cream Sugar Cookies


Soft sugar cookies with sour-cream is a wonderful recipe consisting of vanilla extract flour, sour cream, flour lemon zest and other ingredients that provide a wonderful crisp taste.

Soft sugar cookies made with sour cream recipe is a must-have snack that you can enjoy with your loved ones during the celebrations. They are delicious, soft and chewy. The sugar Christmas tree made of cookies is created from these cookies because they aid in holding their shape and remain firm during baking. They are very soft and stay light in their color after baking.

Prep time 15 minutes      Cooking time: 8 minutes      Chilling time: 15 mins      Total time 38 minutes

Yield: Around 25- 3 1/2″ square cookies






1/2 cup butter that is unsalted, at at room temperature

1 cup of sugar granulated

1 tsp lemon zest

1 large egg, room temperature

1/2 cup of full fat Sour cream

1/2 teaspoon baking flour

1/4 tsp of kosher salt

2 3/4 cups all-purpose flour





1 stick unsalted butter at room temperature

2 cups of powdered, frosting or confectioners sugar

1 tsp vanilla extract

One tablespoon lemon juice

2-3 Tbsp of milk or heavy cream



How do you prepare


To make Cookies

Step 1.

A large mixing bowl using a hand mixer, blend in the butter the granulated sugar and lemon zest until it’s light and fluffy. Blend on medium speed for approximately one minute. Add the egg and sour cream to the mixing bowl, and mix until well taken in.

Step 2.

Add baking powder and salt and mix until completely absorption. In addition, add the flour to the bowl of mixing and stir until barely completely absorbed. Then , divide the dough into halves and place each one onto the parchment paper.

Step 3.

Then, top each piece of dough with another piece parchment paper. Utilize a rolling pin to create a roll of dough between the parchment until it is slightly thicker and 1/8 ” thick. Then , you can transfer the rolled-out dough to the freezer and freeze for 10 to 15 minutes, until hard.

Step 4:

Pre-heat the oven to 350 degrees Fahrenheit. Prepare two sheet pans using parchment paper. Dip cookie cutters into flour and then stamp out cookies according to the shape you want. Transfer the cookie that you have cut onto baking sheets lined with parchment. Make sure to press the scraps together before you cool and then cut them out.

Step 5:

Bake at 375 degrees Fahrenheit for 6-9 minutes to ensure that the edges remain very firm and lightly brown. Let the cookies cool for 5 minutes on baking sheets, then transfer to cooling racks and allow them to be completely cool prior to frosting.

To prepare for the Frosting

Step 6:

In a large bowl using a hand mixer, mix the butter at high speed until smooth and light. Then , add the powdered sugar to the bowl of mixing. Mix at a low speed, and slowly increase speed until you mix the sugar with the butter.

Step 7:

Beat at high speed for 3-4 mins until the mixture is light and fluffy. Add vanilla extract as well as lemon juice. You can also add a little heavy cream or milk to smooth the texture if required.

To Assemble:

Frost the cookies after cooling and allow the frosting to set somewhat, so if would like to sprinkle some sprinkles on them, it is best to make sure you do it correctly when you frosting.

Keep the cookies inside an airtight container and keep them there for up to 3-4 days. They will remain extremely soft. They can be stored on the counter at room temperatures or even in the fridge and they are more delicious when chilled.

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