These soft sour cream cookies are simple to make and oh so good. We fell in love at first bite with these yummy drop cookies so many years ago and they are still one of our favorite cookies!
These tender cookies have a rich flavor and cake-like texture. They are quick and easy to make, have a slight tang from the sour cream and they are always a hit at parties.
Old-fashioned sour cream cookies are the softest cookies you can imagine. My Aunt Marlene made these for us for the first time when we were still small kids.
She brought out a plate of round cookies topped with cream cheese frosting and we instantly fell in love.
We had never eaten cookies quite like them! They are still very much a family favorite and go quickly when Marlene makes them.
When I needed a base for Grinch cookies for Little Dude’s Dr. Seuss party, I immediately knew these would be the perfect cookie. They don’t have to be relegated to only holiday cookies.
They are easy to make too, which is a definite plus when you have a lot to do and a little time to do it.
I just made a simple powdered sugar glaze and colored it green as a nod to the Grinch. Then I put large heart sprinkles on them to drive the point home.
The Grinch’s heart grew three sizes after all! They were a great addition to his Grinch cupcake cake.
Making the cookies for that party reminded me how much we all like them. So I made another batch and a half for my little brother’s wedding.
This time I piped on some buttercream frosting and added some gold sanding sugar to fancy them up for the party. They were really delicious that way too and the leftovers were still soft and luscious a few days later!
Storing your cookies and freezing the dough
Cookies can be stored at room temperature for several days. Put them in an airtight container to keep them fresh.
Adding a slice of sandwich bread to the container helps keep them softer for longer. The bread will help keep a higher level of moisture in the container.
Store them in a single layer, or place a sheet of parchment paper or wax paper between the layers to keep them from sticking together.
These cookies freeze well. You freeze baked cookies for several months in a freezer bag.
You can also freeze balls of sour cream cookie dough on a cookie sheet and then transfer the frozen dough balls into a freezer bag. You can bake the dough from frozen, just add a minute or two to the baking time.
More sour cream cookie recipes:
Chocolate sour cream cookies can also be cut into shapes or baked as drop cookies. They are soft like these, but boast a nice chocolate twist.
You may also like my soft sugar cookie bars. You can save yourself time baking baking all of the dough at once and you get soft bars that are perfect topped with frosting and sprinkles.
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Sour Cream Drop Cookies
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 4½ cups all purpose flour
- ¼ teaspoons salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Preheat oven to 350°F.
- Cream together sugar and room temperature butter. Stir eggs, sour cream and vanilla into creamed mixture.
- In a separate bowl, mix flour, salt, baking powder and baking soda.
- Add dry ingredients to wet ingredients and stir until just incorporated. The dough will be soft.
- Drop rounded tablespoons full onto a cookie sheet. Using a small cookie scoop makes this task easier.
- Bake in preheated oven for 8-10 minutes. The cookies should be set, but you don't want them to take on much color.
- Cool on baking sheet for 3-4 minutes before moving to a wire rack to cool completely.