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.
To freeze: 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.
Soft Sour Cream Sugar Cookies Bars
- 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. Grease a 9×13 cake pan.
- 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.
- Press into the bottom of a greased 9×13 cake pan. The dough will be sticky. It's ok.
- Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
- Cool on a cooling rack completely then frost as desired. My preference for these is frosting with buttercream or cream cheese buttercream
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.