Soft sour cream sugar cookies is a delicious recipe, made from vanilla extract, flour, sour cream, lemon zest and other ingredients to give it a perfect crunchy taste.
Soft sour cream sugar cookies recipe is a must have snack you can have with your family during holidays. They are soft, flavourful, and crunchy. The sugar cookie Christmas tree is made with these cookies as they help to hold their shape well and stay firmly during cooking. These cookies are tender and they stay pale in color after baking.
Prep time: 15 minutes
Cook time: 8 minutes
Chilling time: 15 minutes
Total time: 38 minutes
Yield: About 25- 3 1/2″ round cookies
Ingredients
FOR THE COOKIE DOUGH
½ cup unsalted butter, room temperature
1 cup granulated sugar
1 tsp lemon zest
1 large egg, room temperature
½ cup full fat sour cream
1 ½ tsp baking powder
¼ tsp kosher salt
2 ¾ cups all-purpose flour
FOR THE FROSTING
1 sticks unsalted butter, room temperature
2 cups powdered, icing, or confectioners sugar
1 tsp vanilla extract
1 Tbsp lemon juice
2-3 Tbsp milk or heavy cream
How to prepare
For the Cookies
Step 1:
In a large bowl with a hand mixer, cream together the butter, granulated sugar, and lemon zest together until it is lightly fluffy. Mix on medium for about a minute. Then add the egg and sour cream into the mixing bowl and mix until it is well absorbed.
Step 2:
Add the baking powder and salt and mix until it is well absorbed. Also add the flour into the mixing bowl and mix until it is just absorbed. Then divide the dough in half and transfer each half onto a piece of parchment paper.
Step 3:
Top each half of dough with another piece of parchment paper. Use a rolling pin to roll the dough out between the parchment to a little thicker and ¼” thick. Then transfer the rolled out dough into the freezer for 10-15 minutes until very firm.
Step 4:
Preheat the oven to 375 degrees Fahrenheit. Line two sheet pans with parchment paper. Dip cookie cutters in flour, and stamp out cookies in your desired shape. Transfer the cut out cookie onto the parchment lined baking sheets. Press the scraps together and chill and cut out again.
Step 5:
Bake 375 degrees Fahrenheit for 6-9 minutes, or until the edges are firm and very lightly browned. Allow the cookies to cool for 5 minutes on the baking sheets and then transfer to cooling racks to cool completely before frosting.
For the Frosting
Step 6:
In a large bowl with a hand mixer, beat the butter on high speed until it is light and fluffy. Then add the powdered sugar into the mixing bowl. Mix on low and then gradually increase the speed to cream the sugar into the butter.
Step 7:
Beat on high speed for 3-4 minutes until light and fluffy. Then add the vanilla extract and the lemon juice, add in a bit of milk or heavy cream to thin out the texture if needed.
To Assemble:
Frost the cooled cookies, and allow the frosting to crust over slightly, so if you want to add sprinkles you do want to do it right when you frost.
Store cookies in an airtight container for 3-4 days. It helps to keep them very soft. You can store them at room temperature or in the refrigerator and they taste better when cold.