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Freshly baked sour cream cookies cooling on parchment paper in a white kitchen

Sour Cream Cookies

Soft, tender sour cream cookies with a light tang and melt-in-your-mouth texture. Perfect for holidays or everyday baking.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ¾ cups All-purpose flour sifted
  • ½ cup Granulated sugar
  • ½ cup Brown sugar packed
  • 1 cup Sour cream full-fat preferred
  • ½ cup Butter softened
  • 2 large Eggs room temperature
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ¼ teaspoon Salt
  • ¼ teaspoon Nutmeg freshly grated if possible

Equipment

  • 2 Large mixing bowls For wet and dry ingredients
  • 1 Electric mixer Stand or hand mixer
  • 1 Measuring cups/spoons Standard set
  • 2 Baking sheets Lined with parchment
  • 1 Parchment paper Prevents sticking
  • 1 Wire cooling rack For cooling cookies
  • 1 Cookie scoop Optional, for uniform size

Method
 

  1. Beat butter with both sugars until light and fluffy.
  2. Add eggs one at a time, then vanilla. Stir in sour cream.
  3. Gradually add dry ingredients until just combined.
  4. Scoop dough, place on sheet, and refrigerate for 30 minutes.
  5. Bake at 375°F for 8–10 minutes until golden edges.
  6. Let sit 5 minutes before moving to wire rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.