Sour Cream Cookies

These sour cream cookies are fluffy, tender, and delicate. The rich buttercream is the perfect accompaniment. It's easy to make and perfect for any holiday!

Course Dessert

Cuisine American

Keyword sour cream cookies, sour cream desserts

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 294kcal

Author Kathleen

Ingredients

Cookies:

2 ¾ cups sifted all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 ½ cups white sugar
1 cup unsalted butter at room temperature
2 eggs, at room temperature
½ cup sour cream
½ teaspoon lemon extract

Buttercream Frosting

3/4 cup butter, at room temperature
3 cups confectioners sugar
1 1/2 teaspoons vanilla extract
3 tablespoons milk

US Customary - Metric

Instructions

Make The Cookies:

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium mixing bowl, whisk together flour (2 ¾ cups), baking powder (1 ½ teaspoons), baking soda (½ teaspoon), salt (½ teaspoon), and nutmeg (¼ teaspoon) until evenly combined.
Using an electric mixer set on medium speed, cream together 1 1/2 cups sugar and butter (1 cup) until smooth and creamy, about 3 minutes. Stir in sour cream (½ cup) and lemon extract (½ teaspoon). Gradually mix the flour mixture into creamed butter mixture until the dough is combined.
Add in eggs (2), one at a time, mixing until the yolk disappears.
Drop dough by medium cookie scoops, about 3 inches apart, onto the prepared baking sheets.
Bake in the preheated oven until edges just begin to brown ( the rest of the cookie will be pale), about 6-7 minutes. Transfer cookies to a wire rack to cool completely.

Make The Frosting:

Start frosting as the cookies bake. In a mixing bowl, using a handheld electric mixer, cream together butter (3/4 cup) and confectioners sugar (3 cups).
Stir in vanilla (1 1/2 teaspoons) and milk (3 tablespoons) and mix until smooth. If the frosting is too thick, adjust by adding more, a little at a time.
When cookies are completely cool, use an offset spatula to spread them on cookies.

Notes

Butter: Make sure the butter is at room temperature.
Egg: Eggs need to be at room temperature as well. They blend into the dough better and create a smoother dough as well.
Cookie Scoop: I used a medium cookie scoop with the dough leveled off to shape the cookies.

Nutrition