Soft Sour Cream Sugar Cookies


I never thought I needed another sugar cookie recipe, I’ve long loved my classic Frosted Sugar Cookies. But I wanted to try a sour cream version like my mom used to make and see if I’d like them as much, and I’m pretty sure it’s either a tie or I just may even like these Soft Sour Cream Sugar Cookies a little bit more. I know I can’t believe it, I’ve been making those other ones for nearly 5 years! I just love the bit of flavor and moisture the sour cream adds to these cookies. These are like a Lofthouse soft sugar cookie (without that nasty artificial flavor and aftertaste) and they most definitely will leave you craving another, and another… and another. Ask anyone in my family. I made four batches this week trying to perfect these and we quickly had to give most of them away because they are just 100% irresistable!

Soft Sugar Cookies

Soft Sugar Cookies

The other reason I wanted to make these cookies is because making sugar cookies around Valentines is a must for me. It’s basically a tradition, ever since I was little I always remember someone in my family (or myself) making soft, heart shape, frosted sugar cookies around Valentines Day so I just like to continue that. They’d be the perfect gift to make for a friend or loved one on Valentines day, forget cards and flowers just give someone a plateful of these and they’ll love you forever and ever :). Really these cookies are perfect for any of the 365 days of the year, you don’t need a reason to make these sweet, melt-in-your mouth, bites of bliss! We all just need a good treat sometimes so there’s not need to wait until Valentines day. But if you want a reason just call it a test batch.


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Soft Sour Cream Sugar Cookies

5 from 2 votes

Yield: About 2 dozen cookies


  • 2 1/3 cups (330g) all-purpose flour* (scoop and level top to measure)
  • 2 1/2 Tbsp (24g) cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (112g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1/2 cup (120g) regular sour cream
  • 1 tsp vanilla extract
  • 1/4 tsp almond extract


  • 1/2 cup (112g) butter, softened (I recommend using 1/4 cup unsalted 1/4 cup salted)
  • 3 cups (360g) powdered sugar
  • 3 Tbsp half and half , then more as needed
  • 3/4 tsp vanilla extract


  1. In a large mixing bowl whisk together flour, cornstarch, baking powder baking soda and salt for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter and sugar until blended. Mix in egg then blend in sour cream, vanilla extract and almond extract. With mixer set on low speed slowly add in flour mixture and mix until combined. Divide dough into 2 fairly equal portions. Place each portion on a sheet of plastic wrap and shape each into a round disk about 6-inches. Wrap with plastic wrap and chill 1 1/2 - 2 hours until fairly firm for rolling. Preheat oven to 350 degrees during last 10 minutes of chilling.
  2. Dust a work surface with a fair amount of flour. Remove one portion of dough from refrigerator, remove from plastic wrap and transfer to floured surface. Dust top with flour, then using a rolling pin, roll out to a 1/4-inch thickness. Cut into rounds or hearts (note that this dough does puff up so I don't recommend using detailed cookie cutters). Transfer to an 18 by 13-inch baking sheet lined with parchment paper or a silicone baking mat. Gather scraps and press together then re-roll dough and cut into shapes. Bake in preheated oven for 9 - 11 minutes until cookies are nearly set (you don't really want to under-bake these or they just taste doughy). Let cool several minutes on baking sheet then transfer to a wire rack to cool (after about 5 minutes of cooling on a wire rack I transfer to an airtight container to finish cooling to seal in moisture). Repeat process with remaining dough in refrigerator. Once cookies are cool frost with the vanilla frosting and store in an airtight container.
  3. For the frosting:
  4. In the bowl of an electric stand mixer (or in a mixing bowl using an electric hand mixer) blend together butter, powdered sugar, half and half and vanilla until well combined and fluffy, while adding in a little more half and half as needed 1 tsp at a time to thin. Keep covered until ready to use.
  5. *To measure flour scoop flour with a measuring cup and sweep top using a butter knife. If you are in high humidity you may need to fold in a couple more tablespoons of flour at the end if the dough is super sticky.
  6. Recipe source: Cooking Classy


  • Deb: These cookies are beautiful! I definitely will be making them. Thanks for sharing the recipe! January 29, 2017 at 5:27am Reply

    • Jaclyn: I hope you love them Deb! January 30, 2017 at 8:52pm Reply

  • Kristina: When you frosted the cookies, did you create the border and then flood the cookie or just use an offset knife to spread the frosting on? They look perfect. January 29, 2017 at 6:09am Reply

    • Jaclyn: I just used an offset spatula and carefully spread it over the top while leaving a small boarder along the edge. Thank you for the compliment Kristina :)! January 30, 2017 at 8:49pm Reply

  • Donna Howard: Yes, I am going to make these!! Next week for our ward missionaries! They love all the treats I bring them each week, and lots of it from you!! I do have to say I wish you would tell me how to do the frosting so nice and neat!! I see you don’t go to the edge, maybe that’s the secret. Mine always seem to lose whatever shape they are once I ruin them with trying to frost. Thanks again!! January 29, 2017 at 7:00am Reply

    • Jaclyn: That’s so kind of you to share treats with the missionaries I’m sure they love you :). For the frosting I just used an offset spatula and left a small boarder around the sides, like you said, so you can see the edge and shape better plus I love the look of the two tones to be able to see the cookie and the frosting. I hope you love these! I cant stop making them. Even though I did all those test batches I made them AGAIN when my brother came the next day and I’m already plaining on making them again this coming weekend for my daughters baptism. I’m hooked I guess that’s all I can say :). January 30, 2017 at 8:52pm Reply

  • Diana Klingenberg: I am diabetic. Can these be converted to using Stevia in place of the sugar? January 29, 2017 at 9:33am Reply

    • Jaclyn: I’m sorry I haven’t baked with stevia so I can’t say for sure exactly how to substitute it. Wish I could be more help to you! February 1, 2017 at 1:05pm Reply

  • Anna @ Crunchy Creamy Sweet: I love sour cream sugar cookies! These are so adorable!! :D January 29, 2017 at 9:53am Reply

    • Jaclyn: Thanks Anna :)! I hope you are doing well! January 30, 2017 at 8:53pm Reply

  • Annabelle: Ahh these look so fun! Love it!

    x Annabelle January 29, 2017 at 2:04pm Reply

  • Sara | Last Night’s Feast: OMG I am such a sucker for hearts right now. These look so pretty! January 29, 2017 at 2:39pm Reply

    • Jaclyn: Thanks Sara! January 30, 2017 at 2:56pm Reply

  • Paige Flamm: These look so yummy! I want to make these with my kiddos soon!

    Paige January 30, 2017 at 7:44pm Reply

  • Penny Roberts: What is half and half? January 30, 2017 at 8:20pm Reply

    • Jaclyn: It’s basically a blend of 50% milk 50% cream so you can easily just use 1 1/2 Tbsp of each of those then a little more as needed. January 30, 2017 at 8:48pm Reply

      • Penny Roberts: Thankyou, will take a batch to work on valentines day :) February 2, 2017 at 12:53am Reply

  • Janet: I just asked my self, “what can I do with left over sourcream. Making these tonight. February 2, 2017 at 2:47pm Reply

  • Janet: Just made your excellent sour-cream sugar cookies. They turned out perfect. Thank you again for a great recipe and above tip. Now I will have to buy more sour-cream to try your other recipes. February 3, 2017 at 7:23pm Reply

    • Jaclyn: I’m so glad they turned out perfect for you Janet, thanks for letting me know :)! February 4, 2017 at 8:03pm Reply

    • Jm: Thank you . Finally a usable comment rather than having to scroll through dozens of “this looks…this sounds…or going to make “. Thank you. February 10, 2017 at 9:59am Reply

      • Jeanette Waters: Thanks for saying that Jm. Posting that they look good is not the least bit helpful!!! December 22, 2017 at 8:13am Reply

  • Kelli: Can I refrigerate them longer than 2 hours I’ve needed or will that change the taste of the cookie? February 6, 2017 at 1:06pm Reply

  • Vi: Can I put royal icing on this? I want my cookies to be soft :) February 9, 2017 at 9:25pm Reply

  • Jocelyn: I made these for Valentine’s Day, and they are delicious! Thank you. February 11, 2017 at 12:20pm Reply

    • Jaclyn: Happy Valentine’s Day! February 14, 2017 at 1:52pm Reply

  • Maureen: I can’t wait to make these! Perfect Valentine’s Day treats for my co workers! February 11, 2017 at 5:04pm Reply

    • Jaclyn: Happy Valentine’s day! February 14, 2017 at 1:51pm Reply

  • Lisa: My frosting is a big fail :( the sugar won’t combine with the rest properly. What should I do? February 13, 2017 at 7:35am Reply

  • Sandra York: We made this for Valentines Day. We used our regular cake decorating icing, as we did designs and wrote on them with the icing. This is now my go to recipe!! I have loved my old recipe and used it over 20 years, but this is now my favorite. 3 days later, they were STILL soft!! They are better than the Lofthouse cookies, which one of my girls LOVES> February 15, 2017 at 12:35pm Reply

    • Jaclyn: I’m so glad you love them Sandra! February 16, 2017 at 12:32pm Reply

  • Jen: Can I freeze these cookies for later use (about a month later) – and should I do so with, or without the frosting?
    Also, I would love to put these in little treat bags – will the frosting set so that the presentation still looks nice? January 24, 2018 at 6:35pm Reply

    • Jaclyn: I would probably frost after freezing.
      And the frosting doesn’t set and harden. It does kind of develop and outer crust but the frosting will remaining soft. Hope you enjoy! January 28, 2018 at 12:02pm Reply

  • Kimberly Spurgeon: So good!! Thank you for sharing this recipe with us. February 19, 2018 at 11:04am Reply

    • Jaclyn: You’re very welcome! Thanks for the thanks :). So glad you liked them Kimberley! February 19, 2018 at 11:56am Reply

  • Corinne P: Can I just use milk instead of half and half for the icing? March 22, 2018 at 7:21am Reply

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