Old-Fashioned Sour Cream Cookies Recipe

Old-Fashioned Sour Cream Cookies are soft, pillowy sugar cookies with a tender, cake-like texture and a hint of nostalgia in every bite. This easy, no-roll recipe yields classic cookies that are quick to make and perfect for everyday baking or special occasions. Serve them plain, dusted with powdered sugar, topped with cinnamon-sugar, or spread with a simple buttercream for a festive touch.

Top the cookies with homemade buttercream frosting or serve them alongside brownies or candy cane cookies for a holiday assortment.

🍰 Ingredients to Have on Hand

Flour and sugar: The base of these cookies is all-purpose flour and granulated sugar, staples that keep the recipe simple and reliable.

Nutmeg: A small pinch (¼ teaspoon) of nutmeg adds warm, nutty depth without overpowering the cookie.

Sour cream: This ingredient adds moisture, richness and a subtle tang that balances the sweetness and creates the cookie’s signature tender texture.

📖 Sour Cream Cookie Variations

These Old-Fashioned Sour Cream Cookies are very versatile. Keep them plain for a tender, nostalgic cookie, or try one of these finishing options:

Cinnamon-sugar: Sprinkle each cookie with a mix of cinnamon and sugar before or after baking for a snickerdoodle-like flavor.

Powdered sugar: Dust cooled cookies for an elegant, easy finish.

Frosting: For a more celebratory cookie, spread a thin layer of buttercream on each cookie and add sprinkles if desired.

Step 1: Preheat the oven to 350°F and line two baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Set aside.

Step 3: In a large bowl, cream the softened butter with the sugar. Add the egg and vanilla and mix until combined. Stir in the sour cream and milk until smooth.

Step 4: Add the dry ingredients to the wet ingredients and stir until just combined. The dough will be slightly sticky—this is normal.

Step 5: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a couple of inches apart.

Step 6: Lightly dampen your fingers and gently press each mound into a 1-inch-thick round. The water prevents sticking and helps shape the cookies.

Step 7: Bake at 350°F for 10–11 minutes, or until cookies are puffed and no longer shiny on top. Start checking at 9 minutes to avoid overbaking.

Step 8: Let cookies cool on the baking sheet for about 10 minutes to finish setting, then transfer to a cooling rack. Once cooled, frost or dust with sugar as desired.

⭐ Pro Tip

Make a quick half batch of buttercream to frost these cookies: blend ½ cup softened butter with 2 cups powdered sugar, ½ teaspoon lemon juice, ¼ teaspoon vanilla, 1–2 teaspoons half-and-half, and a pinch of salt. Beat until smooth and spreadable.

Yes. For cutout shapes, add an extra ⅔ cup flour to firm the dough, chill it overnight, then roll and cut on a lightly floured surface. Bake as directed.

Yes. Almond extract is a tasty alternative to vanilla, though it will change the flavor profile.

👩🏻‍🍳 Storage

Store fully cooled cookies in an airtight container at room temperature. They stay best for up to 3 days. To freeze frosted cookies, freeze them in a single layer until firm (about an hour), then stack in a freezer-safe container. For best flavor, use within 3–4 months.

💬 Did You Make This Recipe?

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