These easy old-fashioned sour cream cookies are soft, buttery treats with a light cinnamon sugar topping. The little bit of sour cream makes these cookies quite literally melt in your mouth.
You are going to love these cookies. Let me warn you, you may find it very difficult to stop eating them. They are so delicious, buttery, and soft like my blueberry cookies, gooey butter cookies, and snowball cookies.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: unsalted or salted. If using salted butter, reduce the added salt to 1/4 teaspoon.
- Sour cream: Use full-fat sour cream for the best flavor and texture.
- Vanilla extract: Please, use the pure stuff.
How to Make Sour Cream Cookies
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Using a stand mixer with the paddle attachment or a handheld mixer on medium speed, cream the butter and sugar until light and fluffy.
Reduce the speed to low or stir and add the egg and vanilla. Mix just until incorporated. Add the flour mixture and sour cream in three increments, alternating between the two. Mix on low just until combined, scraping down the bowl and beaters when needed.
Mix the sugar and ground cinnamon in a bowl. Using a 1 1/2 tablespoon cookie scoop, put the dough balls on a parchment paper-covered baking sheet about 2 1/2 inches apart. Sprinkle the dough balls with the cinnamon sugar and bake for 10-11 minutes. Let cool for 2-3 minutes before carefully moving them to wire cooling racks to thoroughly cool.
Preparation Tips and Storage
- Soften the butter and bring the egg and sour cream to room temperature.
- Mix the dough just until combined. Scrape down the bowl and beater when needed to incorporate everything into the batter.
- For best results, use parchment paper or a silicone baking mat. They promote even baking and reduce spreading.
- Store on the counter in an airtight container for up to 3 days or up to a week in the refrigerator. For longer storage, freeze in a freezer-safe container for up to 2 months.
Frequently Asked Questions
I do not use low-fat or no-fat sour cream in my baking recipes. They do not yield the same great results as full-fat sour cream.
They are supposed to be. The sour cream gives these treats an undeniable soft texture. Cookies come in many forms; some are soft and cakey, while others are thin and crispy.
While theoretically you can, I avoid freezing cookie batter with sour cream in it. It can slightly alter the texture of the dough, making a grainier cookie. Instead, I prefer to freeze the baked cookies.
More Cookie Recipes
Sour Cream Cookies
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- ½ cup full-fat sour cream
Cinnamon Sugar Topping
- 2 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees. Cover a large sheet with parchment paper.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Using a stand mixer with the paddle attachment or a handheld mixer on medium speed, cream the butter and sugar until light and fluffy. Reduce the speed to low or stir and add the egg and vanilla. Mix just until incorporated.
- Add the flour mixture and sour cream in three increments, alternating between the two. Mix on low just until combined, scraping down the bowl and beaters when needed.
- Mix the sugar and ground cinnamon in a bowl.
- Using a 1 ½ tablespoon cookie scoop, put the dough balls on a parchment paper-covered baking sheet about 2 ½ inches apart. Sprinkle the dough balls with the cinnamon sugar
- Bake for 10-11 minutes or until set and lightly browned. Let cool for 2-3 minutes before carefully moving them to cookie cooling racks to cool.
Notes
- Soften the butter and bring the egg and sour cream to room temperature.
- Mix the dough just until combined. Scrape down the bowl and beater when needed to incorporate everything into the batter.
- For best results, use parchment paper or a silicone baking mat. They promote even baking and reduce spreading.
- Store on the counter in an airtight container for up to 3 days or up to a week in the refrigerator. For longer storage, freeze in a freezer-safe container for up to 2 months.
Sonya
These cookies are pure comfort. They have a soft melt-in-your-mouth vibe — and that sprinkle of cinnamon sugar on top was the icing on the cake. Delcious and easy, these cookies are fabulous.
Henri
These look delicious and fluffy. Like taken with a mug of cacao, they would be a treat at the end of a long, cold day. Anything with cinnamon reminds me of cozy days indoors. Love your baking!
Beth Pierce
Thanks, Henri! Enjoy!
Mahy
I love these cookies. They are easy to make and taste like it is nobody’s business! Thank you!
Beth Pierce
My pleasure, Mahy!
Catalina
These cookies are unbelievably soft and the tang from the sour cream adds such a nice touch. They reminded me of my grandma’s baking!
paula
This recipe was so delicious! Such moist cookies and the flavor was wonderful! These are a new family favorite, for sure.
Beth Pierce
Thank you, Paula! We love them too!
Amy
These easy cookies are so darn yummy! We LOVED them! I am going to bake a double batch for Father’s day. My husband loves them.
Beth Pierce
That is awesome! I am so glad that he love them!