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Sour Cream Cookies Recipe
Old-fashioned sour cream cookies are delicious, with buttercream frosting on top and soft and cake-like inside.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Servings:
48
Ingredients
3
cups
flour
1
teaspoon
baking powder
1
teaspoon
baking soda
1/2
teaspoon
salt
1
cup
butter
softened
1 1/2
cups
granulated sugar
2
eggs
1
cup
sour cream
1
teaspoon
vanilla extract
1/2
cup
unsweetened coconut
optional
Optional Buttercream Ingredients
1/2
cup
unsalted butter
softened
1 1/2
cups
powdered sugar
1-2
tablespoons
heavy cream or milk
1
teaspoon
vanilla extract
pinch
salt
For Decorating
food coloring
Sprinkles
Instructions
Preheat the oven to 350 degrees F.
Combine the flour, baking powder, baking soda, and salt in a bowl. Set the dry ingredients aside.
3 cups flour,
1 teaspoon baking powder,
1 teaspoon baking soda,
1/2 teaspoon salt
Use a mixer to cream the butter with the sugar and eggs until light and smooth.
1 cup butter,
1 1/2 cups granulated sugar,
2 eggs
Put the mixer on low speed and add the sour cream and vanilla. Mix until combined.
1 cup sour cream,
1 teaspoon vanilla extract
By hand, stir in the flour mixture and the coconut (if using).
1/2 cup unsweetened coconut
Use a spoon to drop tablespoons of cookie dough onto ungreased cookie sheets.
Bake the cookies in the oven for 15 minutes until they are golden brown.
Cool them on a baking rack. Frost them once completely cool.
Optional Frosting
Combine the softened butter, vanilla, powdered sugar, and pinch of salt in a mixing bowl.
1/2 cup unsalted butter,
1 1/2 cups powdered sugar,
pinch salt
Whip it on high speed until light and creamy.
Add the heavy cream a tablespoon at a time until the frosting reaches a spreadable consistency.
1-2 tablespoons heavy cream or milk
Add your desired food coloring.
food coloring
Frost the cookies once they are completely cool.
Notes
Soften the butter by leaving it at room temperature for an hour before starting.
Use store-bought frosting if you don't want to make homemade.
These don't spread very much. So if you use a cookie scoop to make them, flatten them slightly before baking.
Use ungreased baking sheets. There is no need for parchment paper or a silicone mat.
Nutrition
Calories:
138
kcal
|
Carbohydrates:
16
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
25
mg
|
Sodium:
83
mg
|
Potassium:
33
mg
|
Fiber:
0.4
g
|
Sugar:
10
g
|
Vitamin A:
222
IU
|
Vitamin C:
0.1
mg
|
Calcium:
13
mg
|
Iron:
0.4
mg
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