This Old-School Hack Makes the Softest Cookies Ever

With just cream and lactic acid agents (to promote fermentation, thicken the cream, and give it that iconic tangy flavor!), sour cream proves itself as a powerhouse in the kitchen. It adds a splash of creamy goodness to chili bowls and sheet pan nachos, but did you know it’s also an all-star ingredient in baking — and the secret to making incredibly moist and flavorful treats?

I actually first learned to use sour cream in baking back in college. As a food studies major, I’d spend afternoons reading through vintage cookbooks; I learned about how sour cream gives cookies a soft, tender, cake-like crumb in an old Betty Crocker cookbook from the 1960s. As I’m sure you’ve guessed by now, sour cream is the key to making these sugar cookies as pillowy-soft as can be.

Why You’ll Love It

• These cookies are so soft. Sour cream makes these sugar cookies soft and cake-like.

• It’s so nostalgic. This old-school hack yields soft, cake-like cookies that’ll remind you of the grocery store Lofthouse cookies (but better!).

• The frosting is the best. This is a pretty standard American buttercream that adds a not-too-sweet creamy element to these cookies and is great on cakes and brownies, too.

Key Ingredients in Sour Cream Sugar Cookies

• Full-fat sour cream: The acid and fat content in the sour cream yields an incredibly tender and soft cookie.

• Cornstarch: To make these cookies even more soft, a little bit of cornstarch helps bind the dough and reduces the development of gluten for an even chewier cookie.

How to Make Sour Cream Sugar Cookies

1. Make the cookie dough. Cream the butter and granulated sugar, then mix in the sour cream, an egg, and vanilla extract. Whisk in the flour, cornstarch, salt, baking powder, and baking soda together until just combined. The dough will be sticky, so cover and refrigerate until firm.

2. Bake the cookies. Line a sheet pan with parchment paper and scoop cookies with an ice cream scoop. Bake in two batches until slightly golden around the edges.

3. Make the frosting. While the cookies are cooling, make the buttercream with butter, powdered sugar, vanilla extract, salt, and gel food coloring (if you’d like).

4. Decorate! Spread the frosting on the cooled cookies and add sprinkles on top.

Storage and Make-Ahead Tips

• The dough can be made and refrigerated in an airtight container for up to 3 days.

• The frosting can also be made up to a week ahead and refrigerated in an airtight container. Let the frosting sit at room temperature until spreadable and either whisk or whip until it is light and fluffy again.

• Leftovers can be stored in an airtight container for up to 2 days at room temperature or 1 week in the refrigerator.

Sour Cream Sugar Cookies Recipe

Sour cream gives these cookies their iconic soft, pillowy texture.

Prep time 15 minutes to 20 minutes

Cook time 30 minutes

Makes Makes 12 large cookies

Ingredients

For the cookies:

• 8 tablespoons (1 stick) unsalted butter, at room temperature

• 1/2 cup full-fat sour cream, at room temperature

• 1 large egg, at room temperature

• 1 cup granulated sugar

• 2 teaspoons vanilla extract

• 1 3/4 cups all-purpose flour

• 1 teaspoon cornstarch

• 1/2 teaspoon kosher salt

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

For the frosting and decorating:

• 8 tablespoons (1 stick) unsalted butter, at room temperature

• 1 teaspoon vanilla extract

• 1/2 teaspoon kosher salt

• 2 cups powdered sugar, divided

• 1 to 2 drops food coloring gel or liquid (optional)

• 1/4 cup sprinkles (optional)

Instructions

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Make the cookies:

1. Beat 1 stick room-temperature unsalted butter and 1 cup granulated sugar with the paddle attachment in a stand mixer on medium speed until light and fluffy, about 2 minutes.

2. Scrape down the sides of the bowl with a flexible spatula. Add 1/2 cup room-temperature sour cream, 1 room-temperature large egg, and 2 teaspoons vanilla extract. Beat on medium speed until well-combined, about 1 minute. Scrape down the bowl again.

3. Whisk 1 3/4 cups all-purpose flour, 1 teaspoon cornstarch, 1/2 teaspoon kosher salt, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda together in a medium bowl.

4. Turn the mixer on to low speed. Gradually add the flour mixture and beat just until combined, about 1 minute. Cover and refrigerate until firm and no longer sticky to the touch, at least 1 hour or up to 3 days.

5. Heat the oven to 350ºF. Line a baking sheet with parchment paper.

6. Scoop out 6 (2 1/2-tablespoon) portions of the dough (or use a 1.3-ounce cookie scoop). Arrange on the baking sheet about 3 inches apart. Bake until the edges of the cookies are just starting to brown, 14 to 15 minutes.

7. Let cool for 5 minutes, then transfer to a wire rack and let cool completely. Bake the remaining cookie dough; you can reuse the parchment and hot baking sheet.

Make the frosting and assemble the cookies:

1. Beat 1 stick room-temperature unsalted butter with a paddle attachment in a stand mixer on medium speed until lightened in color and fluffy, about 2 minutes. Beat in 1 teaspoon vanilla extract and 1/2 teaspoon kosher salt until well-combined, about 30 seconds.

2. Add 2 cups powdered sugar and beat on low speed until creamy and combined, about 2 minutes. Beat in 1 to 2 drops food coloring gel if desired.

3. Spread the frosting onto the cookies in an even layer. (For a smooth surface like grocery store cookies, place a sheet of wax paper onto the frosted cookies, then press down on the paper with a smooth surface like a lightweight book or bottom of a cereal box. Remove the wax paper.) Top with 1/4 cup sprinkles if desired and let sit until the frosting hardens, about 20 minutes.

Recipe Notes

Make ahead: The dough can be made and refrigerated in an airtight container for up to 3 days. The frosting can also be made up to a week ahead and refrigerated in an airtight container. Let the frosting sit at room temperature until spreadable, and either whisk or whip until it is light and fluffy again.

Storage: Leftovers can be stored in an airtight container for up to 2 days at room temperature or 1 week in the refrigerator. You can also tightly wrap the cookies in aluminum foil or wax paper and freeze for up to 3 months; thaw at room temperature or in the refrigerator.

Further Reading

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