These old-fashioned Sour Cream Sugar Cookies are straight from a scrap of paper in my my great grandmothers old recipe box. This recipe is loaded with sour cream which makes for a soft, tangy and tender crumb.
Baker’s tips for Sour Cream Sugar Cookies:
Butter is better:
I modified the recipe by using real butter instead of shortening. I prefer an all-natural taste over shortening, which has a waxy texture and lack of flavor. I’ve also added an extra 1/4 c. butter to the original recipe. Many newer sour cream cookies actually call for 1 c. of butter, however using that ratio of butter to flour causes too much spread.
Use real sour cream:
Be sure to use all-natural sour cream in this cookie since it is the star ingredient here. My favorite brand is Daisy, which is simply made of cultured cream. Other brands and some labeled as “light” tend to have additives or they may be watered down with milk.
Chill dough for less spread:
If you simply just swap out the shortening for butter without chilling the dough, your cookie will spread and you will loose the cake-like, soft texture we love about this cookie. Chilling the scooped dough for 10 minutes is one additional step to ensure less spread.
Use good quality baking sheets:
Always use light-colored, aluminum cookie sheet. I use Nordic Ware aluminum 18×13 half-sheet pans lined with parchment paper. Aluminum is best for distributing and reflecting even heat during the baking process. Dark cookie sheets conduct more heat off the surface, which may lead to your baked goods to burn or darken on the edges before they are fully cooked.
I like to keep the look simple and classic by simply rolling them in holiday themed colored sanding sugar or frost with homemade buttercream.
- ¾ c. butter (room temp)
- 1 ½ c. sugar
- 2 egg whites
- 1 c. sour cream
- 2 tsp. vanilla
- 3 ¾ c. unbleached or Gluten Free Flour
- 1 tsp. salt
- 1 tsp. baking soda
- ½ tsp. nutmeg (optional)
- Place butter, sugar, egg and vanilla in mixer with paddle attachment and mix together.
- Add dry ingredients
- Pre-heat oven to 350 degrees. Line baking sheet with parchment paper.
- Refrigerate batter in refrigerator 30 minutes.
- Scoop batter into balls, roll in sanding sugar and place on baking sheet.
- Bake at 350 degrees for 13-15 minutes.
Try making this recipe using our Gluten-Free Flour. Our premium handcrafted flour yields light and tender baked goods.