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!
This recipe is one of my favorites.
My husband introduced these little gems back when we were dating. The small box he dropped into my office quickly disappeared and left me daydreaming for the day when I would get my hands on that sugar cookie recipe!
His mom generously passed it on to me and it has been a staple here for as long as I can remember. Whenever we have a rainy day, and a stir crazy kid, we whip up a batch and let him decorate to his hearts content.
Recipe Features:
- Not Too Sweet: This cookie combines sugar with the tang of sour cream. The balance is perfect.
- 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.
What You’ll Need:
This recipe, like many on my site, use mainly pantry staples. A few ingredients are unique and I will call them out below. For a full list of ingredients and their measurements see the recipe card below.
- All-Purpose Flour
- Baking Soda and Salt- Be sure to always use fresh baking soda in baking.
- Butter and Shortening- You could also use all butter.
- Sugar
- Egg
- Extract- Lemon OR Vanilla. Or both.
- Sour Cream
How to make sugar cookies:
- Preheat the oven to 375 degrees. Line two baking sheets with parchment or silicone baking mats (affiliate) and set aside.
- Whisk the flour, baking soda, and salt in a small bowl. Set aside.
- Cream the butter, shortening, and sugar until light in color, roughly 2 to 3 minutes on medium speed.
- Stir in the egg, extract, sour cream, and dry ingredients until the dough forms.
- Turn the dough onto a lightly floured surface and roll (affiliate) 1/4 inch thick.
- Cut using desired shape cutter (affiliate). Place on the baking tray (affiliate) and cook for ten minutes or until the edges are just lightly browning.
- Remove from the tray and allow to cool completely before frosting.
Tips for making perfect sugar cookies:
- Do not over mix your dough. I always keep my mixer on the 1 or 2 speed setting while mixing all of the ingredients.
- Roll your dough slightly thicker for soft and chewy cookies or thinner for a more crisp sugar cookie.
- 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!
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!
How to 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.
Related Recipes:
- Cream Cheese Frosting
- Classic Sugar Cookies
- Sugar Cookie Fruit Pizzas
- Coconut Lime Sugar Cookies
- The Best Sugar Cookie Bars
- Almond Biscotti
- Valentine Sugar Cookies
- Cherry Shortbread
- Cookies and Cream Pudding Cookies
Sour Cream Sugar Cookie Recipe
Ingredients
- 3-1/2 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter softened
- 1/4 cup shortening
- 1 cup sugar
- 1 egg
- 1-1/2 teaspoon lemon extract
- 1/2 cup sour cream
Instructions
- 1. Preheat the oven to 375 degrees. Line two baking sheets with parchment or silicone baking mats and set aside.
- 2. Whisk the flour, baking soda, and salt in a small bowl. Set aside.
- 3. Cream the butter, shortening, and sugar until light in color, roughly 2 to 3 minutes on medium speed.
- 4. Stir in the egg, extract, sour cream, and dry ingredients until the dough forms.
- 5. Turn the dough onto a lightly floured surface and roll 1/4 inch thick.
- 6. Cut using desired shape cutter (affiliate). Place on the baking tray and cook for ten minutes or until the edges are just lightly browning.
- 7. Remove from the tray and allow to cool completely before frosting.
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
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Comments & Reviews
Liz says
Are these good for decorative piping with royal icing?
Jesseca says
They do spread a little, but I have used them for decorating.
Christie says
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!
Jesseca says
I’d prefer my articles not be used in any form. Thank you.
Royvia says
Great post.
Nana says
What size tip did you use for the pink roses? Thanks!
Rosemary says
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!
Jacqueline says
Who wouldn’t fall in love with a guy who brings these! Fun family story behinds beautiful cookie.
Enie says
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!!!!
Sue bang says
do you have to keep these in the refrigerator? They are beautiful
Deborah says
These sound scrumptious! I am going to make them for valentines. What do you mean by shortening though? Crisco? Thanks!
Jesseca says
Yes, Crisco. You could also use all butter if you’d prefer.
Enie says
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??
Shannon says
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!!
dora says
I’ve never seen a sugar recipe with baking soda. Are you sure it’s not baking powder?
Ceara says
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?
Jesseca says
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.
REagan says
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?
Jesseca says
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.
Anita says
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?? 🙁
Jesseca says
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.
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Misty says
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! 🙂
Marilyn says
Not only do your cookies sound amazing they are simply gorgeous!
Ana says
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…
Mary says
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!
Sara says
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!
June P says
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!
Jesseca says
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.
Amber Mae says
I did. Maybe I counted incorrectly when I was putting in cups of flour. My kids were being… loud… when I was making them 🙂
mariam says
These are perfect for my sisters upcoming bridal shower. Do you know how far in advance I can make them and store on counter?
londerella says
Orange zest (peel) also makes them yummy. Bit of a Christmas flavour to otherwise bland cookies. Glad to see someone else looking for zing!
Ashley Souvannaraj says
I made these cookies the other day & they turned out amazingly. Love love LOVE this recipe. Everybody gobbled them up (; Thank you!
Jill FCS says
These look beautiful and sound delicious. Do the finished cookies need to be stored in the fridge?
Jesseca says
I normally just store mine in an air tight container on the counter or a ziploc.
Christine says
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
I usually only keep mine around for a week at most.
Joyce Susco says
I can not see the recipe either just all the pictures, 🙁
Jesseca says
All fixed. Sorry about the delay.
Andrea Melville says
I can’t access your recipe either would love to try these they look so beautiful. thanks
Jesseca says
You should be able to get the recipe now. Sorry about that!
Carrie says
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!
Jesseca says
I had an issue with the plugin I was using. You should be able to see the recipe now.
Krysta says
Unless I’m just missing it, about how many cookies does this recipe make? Thanks!
Jesseca says
It really depends how thin you are rolling your dough and the size of your cookie cutter. I typically get 30 cookies per batch.
Cecelia says
I was wondering do you use unsalted butter for the cookies and icing?
Jesseca says
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.
pohelly says
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
Jesseca says
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
Hollie says
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
Jesseca says
Yes. I layer a little bit of parchment or wax paper in between the layers.
kellie says
these look so yummy! thank you for sharing the recipe!
Pattue says
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?
Jesseca says
I’ve never tried freezing them so I’m not sure. You could always try a test batch long before the wedding.
Marsha says
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.
Jesseca says
I am so glad they turned out well for you!
Emily says
This recipe sounds delicious! I was just wondering if the dough needs to be refrigerated before cutting/shaping by any chance?
Jesseca says
Nope. You can if you’d like but I don’t refrigerate my dough and don’t have problems rolling and cutting.
Jacqueline says
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!
Cindy says
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
Jill Greenlaw says
This cookie almost looks too pretty to eat. Thanks for sharing your recipe. I love a good sugar cookie recipe.
Jesseca says
Thanks Jill ! You’ll love this one. It’s up in my top favorite easy desserts of all time.
Jill Greenlaw says
These cookies almost look too pretty to eat. Thanks for sharing the recipe. I love a good sugar cookie.
Holly C. says
So pretty! Why don’t my sugar cookies ever look like this? Guess I need more practice. 🙂
Elizabeth Copeland says
These sound amazing. I’ve never made cookies with sour cream in them. You have the cookie recipe title on the icing recipe.
Jesseca says
Thanks for catching that Elizabeth! Looks like I wasn’t working my A game when I wrote this post last night!
kayley says
Beautiful cookies! I love the gray background with the pink frosting. So pretty!
Thanks for sharing my marshmallows!
MJ @ The Flying Couponer says
WOW! These look so beautiful and delicious! Your pictures are really nice!
Leanne says
So pretty! They sound delicious too! I’m sure my kids would love them.
Erin Blegen says
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?
Jesseca says
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
Ondria Witt says
How beautiful! We love sugar cookies in our house! These would be so sweet for Valentine’s Day!
Kandi says
Those look so good! And I love the icing on it. I wonder if my gluten free flour will work on it.
Tonya says
So pretty! We all love sugar cookies around here. Can’t wait to give your recipe a try!
Tonya Bangart says
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. 🙂
Michelle F. says
I love sugar cookies. The piping on the cookie is so beautiful.
marissa | Rae Gun Ramblings says
So pretty and yummy. I’ve done roses on cupcakes forever but never thought to do them on cookies brilliant!
Diane says
These cookies are so beautiful! I love sugar cookies, but I am not that good at decorating!
Lavonnia says
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!
Jesseca says
I actually think my friend frosted these for me, but I do have a tutorial on how to pipe a rose coming soon!
Sylvia Marin says
How to you store with frosting on them??
Jesseca says
I let them sit out until the frosting slightly hardens then layer them in a storage container using wax paper in between.
Debra says
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. 😉
Betty says
I use a little buttermilk in mine….works great! These look awesome too, might just have to give sour cream a try!
Joie says
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.
Aimee @like mother like daughter says
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!
Yvonne @ TriedandTasty says
I love, love, LOVE the way you decorated these – absolutely beautiful and I LOVE sugar cookies! Win!! Pinning.