Sour Cream Cookies Recipe – Step by Step Guide

Sour Cream Cookies Recipe – Step by Step Guide: How to make soft and delicious Sour Cream Cookies with buttercream frosting. Don’t forget to check out my step by step photos and tips above!

Sour Cream Cookies Recipe – Step by Step Guide


For the Cookies

  •  cup unsalted butter room temperature (75g)
  • ½ cup sour cream room temperature 120g)
  • 1 cup granulated sugar (200g)
  • 1 egg room temperature
  • 2 tsp vanilla extract (10ml)
  • 1 3/4 cups all-purpose flour (210g)
  • 1/2 tsp baking powder
  • ¼ tsp baking soda
  • 1/2 tsp salt

For the Buttercream

  • ½ cup butter room temperature (113g)
  • 2 cups powdered sugar (240g)
  • 1 tsp vanilla extract (5ml)
  • 2 tbsp milk (30mL) plus more if needed


  • Preheat oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
  • Combine the flour, baking powder, baking soda, and salt in a bowl then whisk together and set aside.
  • Cream the butter using an electric mixer then add the sugar and mix on high until light and fluffy.
  • Add the egg and vanilla then mix once more until smooth. Scrape the bowl down and mix once more then add the sour cream and mix until fully incorporated.

Sour cream cookies stacked on top of each other and one with a bite out

  • Add the dry mixture to the butter mixture and mix on low until just combined.
  • Scoop heaping tablespoon-sized portions of dough out and transfer to your prepared cookie sheet leaving about two inches of space between. For a more even bake, dampen your hand and pat the cookies into shape, pressing each one down slightly.
  • Bake at 350F for about 11 minutes. The bottom of the edge will Just be turning golden when they are done.

For the buttercream

  • While the cookies bake cream the butter and mix in two cups of powdered sugar.
  • Add the vanilla and two tablespoons of milk. Mix until smooth. Add more milk if needed to thin the frosting out into an easily spreadable consistency. You may dye the frosting with food coloring if desired.
  • Use a spatula to spread the buttercream onto the cooled cookies and enjoy!


  • Make sure that the butter is soft (at room temperature).
  • Other than the sour cream and egg, everything else should be at room temperature for the best results. Just remember to take them out of the fridge about an hour ahead of time.
  • Use a 2-teaspoon cookie scoop to make cookies that are all the same size.
  • After putting the cookies on a cookie sheet, I like to use wet hands to slightly flatten them and give them an even shape. This just makes them look more regular.
  • Put baking paper or a silicone mat on the bottom of your cookie sheet.
  • If you want to make different colours of frosting, I suggest using gel food colouring.
  • You can change the taste of the cookies by adding orange or lemon zest to the dough and a little fresh orange juice to the buttercream frosting. For more icing ideas, read my Chocolate Buttercream icing and Sugar Cookie Icing.
  • If you don’t let your cookies cool all the way down before frosting them, the filling will melt.
    Cookies will stay fresh for up to three days in a jar that doesn’t let air in, or they can be frozen for nine months.


  • Calories: 210kcal
  • Carbohydrates: 31g
  • Protein: 2g
  • Fat: 9g
  • Saturated Fat: 4g
  • Trans Fat: 1g
  • Cholesterol: 19mg
  • Sodium: 135mg
  • Potassium: 40mg
  • Fiber: 1g
  • Sugar: 22g
  • Vitamin A: 348IU
  • Vitamin C: 1mg
  • Calcium: 18mg
  • Iron: 1mg



    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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