Old Fashioned Sour Cream Sugar Cookies

4.60 from 5 votes

Old Fashioned Sour Cream Sugar Cookies

This old-fashioned Sour Cream Cookie Recipe has been in my family for generations. The secret to these delicious cookies is sour cream, a key ingredient that creates a soft doughy texture and an irresistible cookie that is loved by everyone. They're a great addition to your cookie platter. You won’t be able to eat just one!

Prep Time10

Cook Time8

Chill time1

Total Time1 18

Course: Cookie, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 126kcal

Author: Sarah Jenkins

Ingredients

2 cups granulated sugar
1 cup unsalted butter (at room temperature)
1 cup sour cream
1 teaspoon vanilla extract
2 eggs
2 teaspoon baking soda
5-6 cups all-purpose flour (plus more for rolling out the dough)

Instructions

Start by adding the butter and sugar to a large mixing bowl or the bowl of a stand mixer. Cream the sugar and butter with an electric hand mixer, or, if using a stand mixer, the paddle attachment, until smooth.
Add the sour cream, vanilla, 2 eggs, and baking soda to the butter/sugar mixture and mix well.
Add two cups of flour and stir to combine.
Slowly add more flour until the dough becomes easy enough to handle (you will think that you are doing it wrong and are adding way too much flour, but trust me, it will just add to the texture and flavor of the cookie.)
Once the cookie batter is mixed (usually when it’s not completely sticking to the sides of the bowl), divide it into two and wrap the dough balls in 2 large sheets of plastic wrap. Chill for at least an hour. (This will make the dough easier to roll and it will be easier to cut your shapes out.)
Once the dough has chilled, turn it out onto a well-floured work surface and use a rolling pin to roll it to your desired thickness. (A note – these cookies will plump up just slightly, but don’t roll the dough too thin! These are great as soft, thick cookies and are not meant to be crisp.)
Cut the cookies with cookie cutters and bake at 375 degrees for about 8-9 minutes. (Watch the cookies carefully – they should be the same color when you take them out of the oven - if they start turning dark, you’ve cooked them too long.)

Notes

This recipe usually makes around 48 cookies for me, although that number may vary depending on the size of your cookie cutters.

Nutrition