Soft Lofthouse style sour cream sugar cookies are the perfect cut out cookie recipe. Slather these cookies with cream cheese frosting and add sprinkles for the perfect sugar cookie!Jump to Recipe
So…I’m not usually about fussy. I’m a jeans and tee shirt girl. I drink instant coffee. I’ve carried the same purse for the last two years. But sometimes a little bit fussy is ok. And these sour cream sugar cookies are one of those times.
The dough for these cookies is a little bit fussy. It has to be chilled. It has to be rolled out with a of a dusting of flour and the gentlest hand on the rolling pin. It has to be baked and then cooled and then frosted.
But for all the fussing around, you will get the most tender, fluffy sugar cookies, thanks to the fat and acidity in the sour cream. If you add the tangy cream cheese buttercream to the top and a few sprinkles, you will have a cookie that people fight over keeping the leftovers.
Bonus-these cookies freeze beautifully so you can make them in advance. Makes them a little less fussy.
How To Freeze Baked Sour Cream Sugar Cookies:
Layer baked cookies in a freezer safe container with layers of plastic wrap covering the cookies tightly. When you’re ready to eat them, remove from freezer and lay out on a cookie sheet to thaw for 30 minutes. Frost as desired.
Tips for Success:
- Chill dough-for at least an hour or up to overnight. This is a really soft dough so even if it’s been in the fridge for awhile, you shouldn’t have too much trouble rolling it.
- Roll dough gently-we want thick, fluffy cookies so don’t roll the dough thinner than 1/4 inch and press gently while rolling.
- Allow to cool completely before frosting-buttercream has a tendency to melt right off a warm cookie so give them plenty of time to cool. In a hurry, place cookies on a cooling rack in front of a box fan to cool fast.
Soft Sour Cream Sugar Cookies
- 1 cup butter softened
- 1 cup sugar granulated
- 1 egg
- 1 cup sour cream
- 1 teaspoon vanilla
- 3 cups flour all-purpose
- 1 teaspoon baking soda
- Pre-heat oven to 350 degrees.
- If you have a stand mixer-fit with paddle beater. Beat on high speed the butter and until light and fluffy.
- Add in sugar. Beat until the mixture is light and fluffy, about 2 minutes.
- Scrape down the sides and turn your mixer to low. Add in the egg, sour cream, and vanilla and mix to combine.
- Scrape down the sides. As the mixer is running on low speed add in the baking soda. Slowly add the flour a 1/2 cup at a time and mix to combine. Final dough will be soft.
- Chill dough for at least 1 hour or overnight.
- When you're ready to bake your cookies, lightly flour your work surface and rolling pin.
- Roll dough to 1/4 inch thick. Cut shapes as desired.
- Bake cookies on greased or parchment lined cookie sheets for 8-10 minutes.
- Allow to cool completely and frost as desired
Cream Cheese Buttercream
- 8 ounces cream cheese softened
- 1 cup salted butter softened
- 2 teaspoons vanilla extract
- 8 cups powdered sugar
- If using a stand mixer, fit with paddle attachment, cream together cream cheese and butter until smooth and well blended. By well blended, I mean that there are no lumpy butter bits.
- Add in the vanilla extract and beat until well blended.
- SLOWLY (I cannot stress this enough-it will be like a snowstorm in your kitchen if you pour that powdered sugar in too fast) add in the powdered sugar, beating to combine.
Did you make this recipe? Tag me @bakincareofbusiness on Instagram so I can see what you made!
Do you love making cutout cookies? You should try these easy rolled sugar cookies! Love sugar cookies but not the hassle of rolling and cutting? Try these sugar cookie bars-all the flavor, much less hassle!