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Home » Desserts » Cookie Recipes » Sour Cream Sugar Cookies

Sour Cream Sugar Cookies

87 Comments By Jesseca on January 23, 2023

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Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

These Sour Cream Sugar Cookies are soft and fluffy with the perfect balance of sweetness and lemon flavor. Freezer friendly and delicious topped with cream cheese frosting or dipped in chocolate!

Love sugar cookies? Me too! Be sure to try some of my other go-to cookie recipes like my Frosted Sugar Cookie Bars, Sugar Cookie Fruit Pizzas, and Sugar Cookie French Toast!

heart shaped cookie that has been half dipped in white chocolate and sprinkled with white jimmies being held over a pink napkin

Recipe Features:

  • Freezer Friendly: These freezer remarkably well which means you can bake a batch in advance and have cookies on hand for months!
  • Big Batch: Depending on the size of your cutter, this recipe can make dozens of cookies.
  • Customizable: While I LOVE the added lemon, you can easily substitute with vanilla or almond flavor.

This cookie is honestly so perfect for any occasion. We call it the all holiday cookie and make it for Valentine’s Day, Easter, and Christmas. It comes together so quickly and produces an insanely thick and soft cookie. The flavor is rich and buttery, with a slight tang thanks to the sour cream, and irresistible.

I literally cannot help myself when I make a batch. Physically impossible for me to stop eating them. The recipe was handed down from my mother in law, and a treasured family favorite.

cookie dough rolled out on a white cutting board with a red cookie cutter shaped like a heart cutting into the dough

Sugar Cookie Ingredients

This recipe, like many on my site, use mainly pantry staples which means you can make them today! We really love to dip the cookies in a little melted chocolate for an elegant finish that looks bakery worthy with minimal effort.

  • All-Purpose Flour: I’ve made this recipe so many times and have tried many different flour varieties. So far, all-purpose flour produces the best texture and doesn’t leave the cookie overly dry.
  • Baking Soda: Just a reminder to double check the expiration date of your baking soda. It should also be replaced after being opened for six months in order to keep its optimal freshness.
  • Salt: Omit the salt from the recipe if you plan to use salted butter. I use unsalted so I can control the amount of salt in the finished product, but have also used salted butter in a pinch. You won’t notice too much of a difference.
  • Butter: Originally this recipe called for both butter and shortening. That’s how my mother in law makes her recipe, and you definitely can make it that way too. More recently I tested the recipe with all butter and get the same results.
  • Sugar: White sugar, also known as granulated. Do not substitute brown sugar in this recipe.
  • Egg: A large egg acts as a binder and also adds a little fat to help moisten the dough.
  • Extract: I use a combination of vanilla extract with lemon extract. You can also sub out the lemon with almond for a delicious alternative.
  • Sour Cream: Normally I would say you can substitute Greek yogurt in place of sour cream. Don’t do that with this recipe.
baking tray lined with parchment paper with cookie dough hearts sitting on top of a pink napkin

Sugar Cookie Recipe With Sour Cream

  1. PREP: Preheat the oven to 375 degrees. Line two baking trays with parchment paper or a silicone baking mat (affiliate) and set aside for later.
  2. DRY: Whisk together the four, baking soda and the salt in a small bowl or large measuring cup. Set aside for later.
  3. CREAM: Combine the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer. Mix on medium speed for roughly 2 minutes, or until combined and light and fluffy.
  4. MIX: Stir in the egg, extracts, sour cream, and the prepared dry ingredients. Stir at low/medium speed for another 2 minutes, or until the dough begins to form. The dough will look crumbly at first, just keep mixing and it will come together.
  5. ROLL: Turn the dough onto a lightly floured surface and roll (affiliate) 1/4 inch thick, 1/2 inch if you want a thicker cookie.
  6. BAKE: Cut the dough using your desired shape cutter (affiliate), or the open end of a glass cup. Place on the baking tray (affiliate) and cook for ten minutes.
  7. DECORATE: Remove from the warm baking tray and allow to cool before frosting or dipping in chocolate.
stack of sugar cookies on a white cake plate that have been dipped in white chocolate and decorated with a mix of white and gold sprinkles

Recipe Notes:

What are the best cookie making tips?

1. Do not over mix your dough. I always keep my mixer on the 1 or 2 speed setting while mixing all of the ingredients.
2. Roll your dough slightly thicker for soft and chewy cookies or thinner for a more crisp sugar cookie.
3. Roll your dough out onto a silicone baking mat (affiliate). Cut out your shapes and remove the excess dough. Bake as directed. This eliminates the need to transfer your cut cookies helping them keep their shape!

What is the easiest way to decorate sugar cookies?

Decorating cookies doesn’t have to be complicated. My favorite method is to dip half of the cookies, no matter the shape, into melted chocolate and sprinkle with your favorite decorative sprinkle. Super quick and easy with a bakery worthy finish.
You can also Pipe your favorite frosting using a closed star tip and you can easily create a dozen edible roses for that special someone this Valentines day!

How do you freeze sugar cookies?

I have an in depth post that walks through all of the different ways you can freeze cookie dough. Hop over and find a version that works for you.
OR follow the directions below for a quick freeze.
Follow the directions of the recipe all the way through baking.
Allow the cookies to cool completely.
Place your cookies into a zip top bag. Label and freeze.
Frozen cookies will last up to three months if stored properly.

two heart shaped sugar cookies, dipped half in white chocolate with gold sprinkles, sitting tilted on top of each other with a pink napkin in the background

More Must Try Cookie Recipes

  • Coconut Lime Frosted Sugar Cookies

  • Almond Biscotti Recipe

  • Cookies and Cream Cookies

  • Valentine Sugar Cookies

Still Hungry? Follow One Sweet Appetite on Instagram, Pinterest, and Facebook!

4.58 from 19 votes

Sour Cream Sugar Cookie Recipe

Created by: Jesseca

Course Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
24 to 48 cookies
This easy Sour Cream Sugar Cookie Recipe has the perfect balance of sweetness with the added tang of lemon. Perfect topped with a cream cheese frosting or dipped in chocolate! Freezer friendly and perfect for the holidays! 
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Ingredients
 
 

  • 3-1/2 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream

Instructions

  • Preheat the oven to 375 degrees. Line two baking trays with parchment paper or a silicone baking mat (affiliate) and set aside for later.
  • Whisk together the four, baking soda and the salt in a small bowl or large measuring cup. Set aside for later.
  • Combine the butter and sugar into the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer. Mix on medium speed for roughly 2 minutes, or until combined and light and fluffy.
  • Stir in the egg, extracts, sour cream, and the prepared dry ingredients. Stir at low/medium speed for another 2 minutes, or until the dough begins to form. The dough will look crumbly at first, just keep mixing and it will come together.
  • Turn the dough onto a lightly floured surface and roll (affiliate) 1/4 inch thick, 1/2 inch if you want a thicker cookie.
  • Cut the dough using your desired shape cutter (affiliate), or the open end of a glass cup. Place on the baking tray (affiliate) and cook for ten minutes.
  • Remove from the warm baking tray and allow to cool before frosting or dipping in chocolate.

Notes

Decorating Ideas:

Pipe your favorite frosting using a closed star tip and you can easily create a dozen edible roses for that special someone this Valentines day!
Or use a heart shaped cutter and dip half into melted chocolate.
The lemon extract gives these a unique taste that is slightly addicting, but if you prefer to stick to a more traditional route you can use vanilla or almond extract in its place. Or raspberry… or orange… The possibilities are endless!

Nutrition

Serving: 1cookie | Calories: 107kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 129mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 158IU | Vitamin C: 0.04mg | Calcium: 8mg | Iron: 0.4mg

Equipment

Silicone Spatula
Baking Sheets
Silicone Baking Mats

Did You Make This Recipe?

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pinterest graphic of a heart shaped cookie that has been half dipped in chocolate held over a pink napkin with text overlay reading "sour cream sugar cookies"

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    Comments & Reviews

  1. Liz says

    July 12, 2020

    Are these good for decorative piping with royal icing?

    Reply
    • Jesseca says

      July 13, 2020

      They do spread a little, but I have used them for decorating.

      Reply
  2. Christie says

    May 22, 2020

    Do you mind if I quote a few of your articles as long as I provide credit and sources back to
    your site? My blog is in the very same area of interest as yours and
    my users would definitely benefit from a lot of the information you present here.
    Please let me know if this ok with you. Many thanks!

    Reply
    • Jesseca says

      May 22, 2020

      I’d prefer my articles not be used in any form. Thank you.

      Reply
  3. Royvia says

    September 13, 2019

    Great post.

    Reply
  4. Nana says

    April 8, 2018

    What size tip did you use for the pink roses? Thanks!

    Reply
  5. Rosemary says

    November 25, 2016

    Hi Jesseca,

    I was just wondering if these would be a good cookie to do cut-outs with. Do they spread at all and give nice crisp edges? Thanks!

    Reply
  6. Jacqueline says

    April 12, 2016

    Who wouldn’t fall in love with a guy who brings these! Fun family story behinds beautiful cookie.

    Reply
  7. Enie says

    March 14, 2016

    how and for how long can you store/freeze/etc your cream cheese frosting? also, can you freeze the cut out cookies or are they best rolled/cut/baked the day of? Thanks!!!!

    Reply
  8. Sue bang says

    February 12, 2016

    do you have to keep these in the refrigerator? They are beautiful

    Reply
  9. Deborah says

    February 12, 2016

    These sound scrumptious! I am going to make them for valentines. What do you mean by shortening though? Crisco? Thanks!

    Reply
    • Jesseca says

      February 12, 2016

      Yes, Crisco. You could also use all butter if you’d prefer.

      Reply
      • Enie says

        March 14, 2016

        i bought organic all vegetable shortening from Whole Foods (trying to take the guilt off of using shortening!), but does it actually have to be Crisco??

  10. Shannon says

    February 2, 2016

    Hello there! Thank you for sharing this recipe! They are BEAUTIFUL! Two questions. 1) Do they need to be refrigerated because of the cream cheese? 2) How long will it take for them to crust over so I can stack them like your awesome pictures? Thank you so much!!

    Reply
  11. dora says

    December 23, 2015

    I’ve never seen a sugar recipe with baking soda. Are you sure it’s not baking powder?

    Reply
  12. Ceara says

    October 27, 2015

    I am making the cookies right now and it is way to dry, cannot roll it out, seems to need more liquid or moisture. I don’t know what to add, I read the directions over and over, double checked my work, and I think I did everything exactly like it says. Should I add more butter?

    Reply
    • Jesseca says

      October 27, 2015

      Hi Ceara,

      I just double checked the original recipe that my mother in law gave me and all of the ingredients are listed correct, but I actually had a hard time the last time I made these. What I did was just added a tablespoon of milk. I’m working on an updated sugar cookie recipe that won’t have this problem or seeing where the ingredient list needs to be adjusted.

      Reply
  13. REagan says

    June 6, 2015

    for some reason these did not turn out for me:( once baked they were spongey like a pancake and tasted more like biscuits than sugar cookies:( I don’t know what went wrong! does this ever happen when you make them?

    Reply
    • Jesseca says

      June 6, 2015

      I have never had that problem. Did you make sure you measured correctly? Sometimes I’ll accidentally grab a one cup instead of a half without thinking.

      Reply
  14. Anita says

    May 1, 2015

    i doubled the recipe and for some reason it was a bowl of crumbs :-(. had to keep adding and tweaking…..and now they are baked and spongey…..what did I do wrong?? 🙁

    Reply
    • Jesseca says

      May 1, 2015

      the last time that I made these I noticed that it does go through a crumbly stage. I kept mixing with a stand mixer until it started to come together and then used my hands to form it together a little better. I think it has something to do with the consistency of the sour cream. Sometimes it’s thicker and other times it’s runnier depending on the brand.

      Reply
  15. simple cookie dough recipe says

    April 24, 2015

    Hi mates, its impressive post regarding educationand completely
    defined, keep it up all the time.

    Reply
  16. Misty says

    January 11, 2015

    Sour cream makes all the difference in baking homemade sugar cookies! 🙂 It’s what gives them the super moist texture and keeps them so soft. I’ve got an amazing sugar cookie recipe that has been passed down from generations that are to die for! So addicting! Lol I love the recipe that you have for the cream cheese frosting, I will definitely be baking a batch with some of that yummy frosting on them today! Thanks for sharing! 🙂

    Reply
  17. Marilyn says

    January 2, 2015

    Not only do your cookies sound amazing they are simply gorgeous!

    Reply
  18. Ana says

    September 24, 2014

    Your cookies look gorgeous! After baking them, how much time can I keep them before they expire ? I’m thinking about how much time in advance I can prepare them…

    Reply
  19. Mary says

    August 22, 2014

    Yum! I’m going to get dressed and go to the store right now! These look amazing and since I’m pregnant, my cravings are hard core! Lol!

    Reply
  20. Sara says

    August 9, 2014

    Hi these cookies are absolutely gorgeous!! I’d like to try them but never have shortening on hand. Is it possible to substitute butter or oil for the amount of shortening?? Thanks for your help!

    Reply
  21. June P says

    July 1, 2014

    Thank you for sharing! And the genius idea of icing a cookie this way! Is it possible to use just 1/2 cup butter, rather than 1/4 butter and 1/4 shortening? Thanks!

    Reply
  22. Jesseca says

    June 2, 2014

    They look delicious! Did you remember to add the sour cream? There have been a few times I’ve forgotten until the last minute to add that ingredient and my dough looked dry.

    Reply
    • Amber Mae says

      June 3, 2014

      I did. Maybe I counted incorrectly when I was putting in cups of flour. My kids were being… loud… when I was making them 🙂

      Reply
  23. mariam says

    May 14, 2014

    These are perfect for my sisters upcoming bridal shower. Do you know how far in advance I can make them and store on counter?

    Reply
  24. londerella says

    May 14, 2014

    Orange zest (peel) also makes them yummy. Bit of a Christmas flavour to otherwise bland cookies. Glad to see someone else looking for zing!

    Reply
  25. Ashley Souvannaraj says

    May 6, 2014

    I made these cookies the other day & they turned out amazingly. Love love LOVE this recipe. Everybody gobbled them up (; Thank you!

    Reply
  26. Jill FCS says

    May 2, 2014

    These look beautiful and sound delicious. Do the finished cookies need to be stored in the fridge?

    Reply
    • Jesseca says

      May 2, 2014

      I normally just store mine in an air tight container on the counter or a ziploc.

      Reply
      • Christine says

        November 26, 2014

        How long are the cookies good for? They probably won’t last for more than a day in my house anyway…lol. So pretty!

      • Jesseca says

        November 27, 2014

        I usually only keep mine around for a week at most.

  27. Joyce Susco says

    April 17, 2014

    I can not see the recipe either just all the pictures, 🙁

    Reply
    • Jesseca says

      April 17, 2014

      All fixed. Sorry about the delay.

      Reply
  28. Andrea Melville says

    April 17, 2014

    I can’t access your recipe either would love to try these they look so beautiful. thanks

    Reply
    • Jesseca says

      April 17, 2014

      You should be able to get the recipe now. Sorry about that!

      Reply
  29. Carrie says

    April 17, 2014

    Any idea why the recipe isn’t showing up for me all of a sudden? I saw it earlier, but now it’s saying [amd-zlrecipe-recipe:87]. Thanks!

    Reply
    • Jesseca says

      April 17, 2014

      I had an issue with the plugin I was using. You should be able to see the recipe now.

      Reply
  30. Krysta says

    April 2, 2014

    Unless I’m just missing it, about how many cookies does this recipe make? Thanks!

    Reply
    • Jesseca says

      April 2, 2014

      It really depends how thin you are rolling your dough and the size of your cookie cutter. I typically get 30 cookies per batch.

      Reply
  31. Cecelia says

    April 1, 2014

    I was wondering do you use unsalted butter for the cookies and icing?

    Reply
    • Jesseca says

      April 2, 2014

      I probably should, but I like a little extra salt in my sweets. I use salted butter for every recipe on my site unless I specifically say unsalted.

      Reply
  32. pohelly says

    March 25, 2014

    they are absolutly beautiful,

    but i have one question, in the cream cheese : with which I can replace the cream cheese? ^^

    thank you thank you

    Reply
    • Jesseca says

      March 25, 2014

      Since the recipe is a cream cheese frosting I’d suggest not making any substitutions. Especially with the cream cheese. But if you are looking for something a little different try the vanilla buttercream from my Vanilla Cupcakes. https://bit.ly/1iZ1JSm

      Reply
  33. Hollie says

    March 24, 2014

    Hi these are so pretty! I am in charge of and event I am going to be making these for and need to transport them. Will the icing harden enough for me to stack a few?
    Thanks

    Reply
    • Jesseca says

      March 25, 2014

      Yes. I layer a little bit of parchment or wax paper in between the layers.

      Reply
  34. kellie says

    March 23, 2014

    these look so yummy! thank you for sharing the recipe!

    Reply
  35. Pattue says

    March 19, 2014

    These look amazing! Would love to make them for my daughter’s upcoming wedding. Do you know if I can make them and freeze them ahead of time?

    Reply
    • Jesseca says

      March 19, 2014

      I’ve never tried freezing them so I’m not sure. You could always try a test batch long before the wedding.

      Reply
  36. Marsha says

    March 16, 2014

    I made a trial batch of these to see if I wanted to use them for a bridal shower in a couple of weeks. DELICIOUS! I opted for Mexican vanilla instead of lemon extract. The cookies came out perfect and the cream cheese icing was divine. I love that they are not too sweet.

    Thanks so much for sharing the recipe and for sharing which tip you used to make the rose. These were so easy.

    Reply
    • Jesseca says

      March 17, 2014

      I am so glad they turned out well for you!

      Reply
  37. Emily says

    March 12, 2014

    This recipe sounds delicious! I was just wondering if the dough needs to be refrigerated before cutting/shaping by any chance?

    Reply
    • Jesseca says

      March 17, 2014

      Nope. You can if you’d like but I don’t refrigerate my dough and don’t have problems rolling and cutting.

      Reply
  38. Jacqueline says

    March 3, 2014

    Funny thing – I have been on the hunt for the best sugar cookie. I tried one tonight that tons of people swore by and I would never made them again. I thought they were a bore – dry and tasteless with a funky sour cream frosting. I can’t wait to try these. You sure made them pretty with the frosting!

    Reply
  39. Cindy says

    February 13, 2014

    My mom got this recipe with her sunbeam mixer over 40 years ago. It’s been a family favorite and Christmas tradition for four generations. It is the best sugar cookie recipe ever. It’s good without the icing

    Reply
  40. Jill Greenlaw says

    February 11, 2014

    This cookie almost looks too pretty to eat. Thanks for sharing your recipe. I love a good sugar cookie recipe.

    Reply
    • Jesseca says

      February 11, 2014

      Thanks Jill ! You’ll love this one. It’s up in my top favorite easy desserts of all time.

      Reply
  41. Jill Greenlaw says

    February 11, 2014

    These cookies almost look too pretty to eat. Thanks for sharing the recipe. I love a good sugar cookie.

    Reply
  42. Holly C. says

    February 10, 2014

    So pretty! Why don’t my sugar cookies ever look like this? Guess I need more practice. 🙂

    Reply
  43. Elizabeth Copeland says

    February 10, 2014

    These sound amazing. I’ve never made cookies with sour cream in them. You have the cookie recipe title on the icing recipe.

    Reply
    • Jesseca says

      February 10, 2014

      Thanks for catching that Elizabeth! Looks like I wasn’t working my A game when I wrote this post last night!

      Reply
  44. kayley says

    February 10, 2014

    Beautiful cookies! I love the gray background with the pink frosting. So pretty!
    Thanks for sharing my marshmallows!

    Reply
  45. MJ @ The Flying Couponer says

    February 10, 2014

    WOW! These look so beautiful and delicious! Your pictures are really nice!

    Reply
  46. Leanne says

    February 10, 2014

    So pretty! They sound delicious too! I’m sure my kids would love them.

    Reply
  47. Erin Blegen says

    February 10, 2014

    I’m actually making these right now and am wondering if the amount of flour is incorrect? The dough is a cake batter-like consistency (no way could it be rolled out) and I’ve been adding just a ton of flour to try and get it right. Can you please help?

    Reply
    • Jesseca says

      February 10, 2014

      I sent you an email. Seriously… this proves that I’m far from perfect and should start proof reading my posts before I click publish! It’s 3-1/4 to 3-1/2 cups of flour. I use the full extra 1/4 cup

      Reply
  48. Ondria Witt says

    February 10, 2014

    How beautiful! We love sugar cookies in our house! These would be so sweet for Valentine’s Day!

    Reply
  49. Kandi says

    February 10, 2014

    Those look so good! And I love the icing on it. I wonder if my gluten free flour will work on it.

    Reply
  50. Tonya says

    February 10, 2014

    So pretty! We all love sugar cookies around here. Can’t wait to give your recipe a try!

    Reply
  51. Tonya Bangart says

    February 10, 2014

    It’s amazing how a simple swirl of frosting can mimic the look of roses. So beautiful! They almost look too good to eat… almost… you broke down my last bit of willpower at cream cheese frosting. 🙂

    Reply
  52. Michelle F. says

    February 10, 2014

    I love sugar cookies. The piping on the cookie is so beautiful.

    Reply
  53. marissa | Rae Gun Ramblings says

    February 10, 2014

    So pretty and yummy. I’ve done roses on cupcakes forever but never thought to do them on cookies brilliant!

    Reply
  54. Diane says

    February 10, 2014

    These cookies are so beautiful! I love sugar cookies, but I am not that good at decorating!

    Reply
  55. Lavonnia says

    February 10, 2014

    I wish I could have a steady hand to do the top of my cookies like that. My hand shakes to much and those are absolutely pretty. I do love a sugar cookie very much!

    Reply
    • Jesseca says

      February 10, 2014

      I actually think my friend frosted these for me, but I do have a tutorial on how to pipe a rose coming soon!

      Reply
      • Sylvia Marin says

        March 23, 2014

        How to you store with frosting on them??

      • Jesseca says

        March 23, 2014

        I let them sit out until the frosting slightly hardens then layer them in a storage container using wax paper in between.

  56. Debra says

    February 10, 2014

    I love this! It kind of freaks my husband out to add sour cream to sugar cookies, so I just do it when he isn’t looking. 😉

    Reply
    • Betty says

      February 10, 2014

      I use a little buttermilk in mine….works great! These look awesome too, might just have to give sour cream a try!

      Reply
  57. Joie says

    February 10, 2014

    This is the first sugar cookie recipe I’ve seen sour cream added to dough besides my mothers. I think it makes for a soft moist cookie.

    Reply
  58. Aimee @like mother like daughter says

    February 10, 2014

    Thanks for sharing my cupcakes for two as well. These cookies are gorgeous and just make me want to lick the frosting right off the screen!

    Reply
  59. Yvonne @ TriedandTasty says

    February 10, 2014

    I love, love, LOVE the way you decorated these – absolutely beautiful and I LOVE sugar cookies! Win!! Pinning.

    Reply

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Welcome, I'm Jesseca!

I could not be more excited to have you join me in my kitchen! Everyday easy recipes are my specialty, which means you will find so many fast, quick, and delicious recipes throughout my site. My goal is to create go-to recipes using simple ingredients and pantry staples.

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