Description
These Soft Sour Cream Sugar Cookies with Cream Cheese Frosting are tender and flavorful, perfect for any occasion. The sour cream in the dough adds moisture and a slight tang, while the cream cheese frosting provides a rich, creamy finish. Easily cut into simple shapes, these cookies are ideal for decorating with your favorite sprinkles and icing techniques.
Ingredients
Scale
Sugar Cookie Dough:
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- ½ teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup sour cream
- 3 cups all-purpose flour
Cream Cheese Icing:
- ½ cup butter, softened
- 4 oz. cream cheese
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: Sift together the baking soda, salt, baking powder, and flour in a bowl and set them aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together for about 3 minutes until light and fluffy.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter mixture, continuing to beat for another 3 minutes to achieve a smooth batter.
- Combine Flour and Sour Cream: Alternately add the sifted flour mixture and sour cream into the wet ingredients in three additions, starting and ending with the flour. Mix until just combined.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate it overnight or for at least 8 hours to allow flavors to develop and dough to firm up.
- Preheat Oven and Prepare Dough: Remove chilled dough from the refrigerator, divide it in half, and roll out each portion on a lightly floured surface to about ¼-inch thickness. Brush off excess flour.
- Cut Out Cookies: Use lightly floured cookie cutters to cut shapes. Note that the dough is soft and will hold simple shapes like hearts and circles best.
- Arrange on Baking Sheet: Place the cut cookies on a parchment-lined baking sheet; greasing is not necessary as the cookies will not stick.
- Bake Cookies: Bake in a preheated oven at 375°F for 8-10 minutes, or until the edges start to turn golden. Allow cookies to cool for 5-10 minutes on the baking sheet before transferring to a cooling rack.
- Prepare Cream Cheese Icing: Beat together cream cheese and butter in a large bowl until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually mix in powdered sugar and vanilla extract, beating until the icing is smooth and well blended. Add coloring if desired.
- Decorate Cookies: Spread the cream cheese icing on cooled cookies using a thin metal spatula or pipe using a pastry bag fitted with a star tip. Decorate with sprinkles or sugared toppings as desired.
Notes
- The dough is soft and better suited for simple cookie shapes without intricate details to prevent distortion.
- Refrigeration is key to firming up the dough and enhancing flavor development.
- Using parchment paper for baking prevents sticking and eliminates the need to grease the baking sheet.
- Allow cookies to cool slightly on the baking sheet before transferring to avoid breakage.
- Customize the cream cheese frosting with food coloring or various decorative toppings to suit your preferences.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
