Prep time: 15 mins | Cook time: 8 mins | Chilling time: 15 mins | Total time: 38 mins | Yield: About 25-3 ½-inch round cookies
These Soft Sour Cream, Sugar Cookies are my favorite Christmas cookies! Extra thick, super soft, and excellent for any occasion. If you love sugar cookies, I am sure that you’ll fall deep for these lightly frosted soft and thick-cut cookies!
Ingredients
COOKIE DOUGH:
1 c. granulated sugar
½ c. full-fat sour cream
1 large egg, room temperature
½ c. unsalted butter, room temperature
1 ½ teaspoon baking powder
2 ¾ c. all-purpose flour
1 teaspoon lemon zest
¼ teaspoon kosher salt
FROSTING:
1 teaspoon vanilla extract
2 c. powdered, icing, or confectioners sugar
1 stick unsalted butter, room temperature
2-3 tablespoons milk or heavy cream
1 tablespoon lemon juice
How to make Soft Sour Cream Sugar Cookies
Cookies:
Step 1: Cream the butter, granulated sugar, and lemon zest in a large bowl with a hand mixer on medium for about a minute until light and fluffy. Add the egg along with the sour cream, mixing until well combined.
Step 2: To the bowl, add the baking powder and salt. Mix well until blended. Then, add the flour and mix again until absorbed.
Step 3: In half, divide the dough and place each onto a piece of parchment paper. On top of each half of the dough, lay another piece of parchment paper. Roll the dough between the parchment using a rolling pin to about a bit thicker and ¼-inch thick. Into the freezer, keep the rolled-out dough and let it sit for about 10 to 15 minutes until very firm.
Step 4: Prepare the oven. Preheat it to 375 degrees F. Using parchment paper, line two sheet pans.
Step 5: In flour, dip the cookie cutters. Then, stamp out the cookies. Onto the prepared baking sheets, place the cut-out cookie. Press the scraps, chill, and cut them out.
Step 6: Place in the preheated oven and bake for about 6 to 9 minutes or until the edges of the cookies are firm and lightly browned. Remove from the oven when done and let the cookies cool on the baking sheets for about 5 minutes before transferring them to cooling racks to cool fully.
Frosting:
Step 7: Place the butter in a large bowl and beat using a hand mixer on high speed until light and fluffy. Then, add the powdered sugar and mix again on low speed, slowly increasing the speed until the sugar is blended into the butter.
Step 8: Continue beating for another 3 to 4 minutes on high speed until light and fluffy. Add the vanilla extract along with the lemon juice. To thin out the texture, you can add a little amount of milk or heavy cream.
To Assemble:
Step 9: Once the cookies are completely cooled, frost and let the frosting slightly crust over. If using, add the sprinkles right away.
Step 10: In an airtight container, keep the cookies for up to 3 to 4 days and store them either at room temperature or fridge.