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Sour Cream Sugar Cookies

Servings 5 dozen


  • 1 cup unsalted butter (2 sticks) room temp
  • 3 eggs
  • 1.5 cups sugar
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 3.5 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt


  • In a standing 5-quart mixer with the paddle attachment, begin to cream together the butter and the sugar. Paddle on medium-high speed until light and fluffy, about 5 minutes.
  • Sift together the flour, salt, baking powder, and baking soda. Set aside.
  • Add in the eggs one at a time and vanilla and paddle until incorporated. Scrape down the sides of the bowl with a rubber spatula. Paddle until eggs and vanilla are incorporated, next add the sour cream. Paddle for 1 minute more on medium speed and be sure to scrape down the sides of the bowl again.
  • Pour in the dry ingredients on low speed and paddle until the dough comes together. This cookie dough is very sticky. Refrigerate at least for 4 hours or overnight.
  • On a heavily floured surface, begin to roll out your dough. Be sure to flour the top of the dough and the rolling pin. Roll to ¼ inch thick and cut in your favorite shapes. Place cookies on sheet trays lined with parchment paper or silpats. Bake at 350 degrees F./177 degrees C. for 10-12 minutes. Cookies should poof a bit and have a cake like consistency.
  • Cool and decorate as desired.