Sour Cream Sugar Cookies

These sour cream sugar cookies make a wonderful addition to any Christmas cookie tray, bringing a soft, tender bite with just a hint of tang that balances the sweetness perfectly. Made from simple pantry ingredients, they’re easy to mix up even in the busiest holiday season. I love rolling them out and cutting them into festive shapes, then decorating with a dusting of sugar or colorful sprinkles to brighten the season. Whether you’re baking with family or looking for a homemade gift, these cookies carry the warmth and joy of Christmas right into every bite.

Printing the recipe below in the recipe card is an option, or I have included my favorite way to write out recipes in a PDF, feel free to download using the button below!

Sour Cream Sugar Cookies

Perfect for cut-out Christmas Cookies

Print Recipe Pin Recipe

Ingredients Method

Ingredients

1 cup room temp sour cream or Greek yogurt
1 cup butter softened but not melted
2 cups sugar
2 eggs
1 tsp vanilla
1 tsp salt
1 tsp baking soda
5 1/2 cups flour

Frosting

2 cups powdered sugar
2 tbs softened butter
1 tsp vanilla
3-4 tbs evaporated milk
pinch of salt

Method

Cream together the sour cream, butter, sugar, eggs, and vanilla.
Add in salt, baking soda, and flour.
Dough will be somewhat sticky. Put the dough onto a large sheet of plastic wrap or wax paper and flatten in out somewhat, then cover with wrap and refrigerate for minimum of 3-4 hours before rolling out. You can refrigerate for up to 3 days and freeze for up to a month.
When you are ready to roll out the dough to make your cookies you make need to use a bit of flour to keep it from sticking. Roll dough to be about 1/4th inch thick, use parchment paper for ease of removing cookies once baked. Bake at 350F for 8-18 minutes or until cookies spring back when touched.

Frosting

Whip all frosting ingredients until smooth.
You can use regular milk for the frosting but in my experience the evaporated milk gives a much smoother finish.