Description
Soft Sour Cream Sugar Cookies with Cream Cheese Frosting are tender, lightly tangy cookies perfect for any occasion. These cookies feature a moist texture thanks to sour cream and are topped with a rich, creamy cream cheese icing that can be customized with colors and sprinkles for festive touches.
Ingredients
Scale
Sugar Cookie Dough:
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup sour cream
- 3 cups all-purpose flour
Cream Cheese Icing:
- ½ cup butter, softened
- 4 oz cream cheese
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare dry ingredients: Sift together baking soda, salt, baking powder, and flour in a bowl. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together vigorously for about 3 minutes until fluffy and well combined.
- Add eggs and vanilla: Incorporate the eggs and vanilla extract into the butter-sugar mixture, beating for an additional 3 minutes to ensure full integration.
- Combine flour and sour cream: Add the sifted flour mixture alternately with the sour cream in three additions, beginning and ending with flour. Mix until just combined to maintain dough softness.
- Chill the dough: Cover the dough tightly with plastic wrap and refrigerate it overnight or for at least 8 hours. This step helps to firm up the dough for easier handling and enhances flavor.
- Preheat and prepare for cutting: When ready to bake, preheat the oven to 375°F. Remove chilled dough from refrigerator, divide it in half, and place on a lightly floured surface.
- Roll out dough: Roll the dough out to about ¼-inch thickness. Gently brush off any excess flour.
- Cut out shapes: Using a lightly floured cookie cutter, cut the dough into desired shapes. Note that this dough is soft and doesn’t hold intricate shapes well; simple shapes like hearts or circles work best.
- Place on baking sheet: Carefully transfer cut cookies to a parchment-lined baking sheet. If not using parchment, greasing is unnecessary as the cookies won’t stick.
- Bake cookies: Bake in the preheated oven for 8-10 minutes, or until edges barely start to turn golden. Remove from oven and allow cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
- Prepare cream cheese icing: In a large bowl, beat together cream cheese and softened butter until smooth and creamy.
- Add powdered sugar and vanilla: Gradually mix in powdered sugar and vanilla extract until the icing is smooth and well blended. Food coloring can be added if desired at this stage.
- Decorate cookies: Ice the cooled cookies with a thin metal spatula or pipe the icing using a piping bag fitted with a star tip. Decorate further with sprinkles, drageés, or sparkling sugars if desired.
Notes
- The dough is soft and sticky; chilling overnight is essential for easier handling and better shape retention.
- Simple cookie shapes work best as detailed cutters may not hold shape well.
- No need to grease baking sheets if using parchment; cookies won’t stick.
- Cookies should be baked until edges just start to turn golden for a soft texture.
- Optional food coloring can be added to the icing for themed decorating.
- Store decorated cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
