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
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!
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!
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Liz
Sunday 12th of July 2020
Are these good for decorative piping with royal icing?
Jesseca
Monday 13th of July 2020
They do spread a little, but I have used them for decorating.
Christie
Friday 22nd of May 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!
Jesseca
Friday 22nd of May 2020
I'd prefer my articles not be used in any form. Thank you.
Royvia
Friday 13th of September 2019
Great post.
Nana
Sunday 8th of April 2018
What size tip did you use for the pink roses? Thanks!
Rosemary
Friday 25th of November 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!