Sour Cream Cookies With Frosting
These sour cream cookies with frosting are so delicious and super cute! If you’re looking for a sour cream cookie with a ton of flavor and a pop of color, these cookies are just what you need!
Equipment
- Large cookie scoop #16
- Cup
Ingredients
FOR THE COOKIES
- 1 cup salted butter room temperature
- 1¼ cups granulated sugar
- ¾ cup powdered sugar
- ¾ cup oil
- 2 tablespoon sour cream room temperature
- 1 teaspoon pure vanilla extract
- 2 eggs room temperature
- 5½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ cup additional granulated sugar for rolling/pressing cookies
FOR THE FROSTING
- ¾ cup salted butter room temperature
- ¼ cup sour cream room temperature
- 1 teaspoon pure vanilla extract
- 6 cups powdered sugar
- 2-3 tablespoon evaporated milk
- 1-2 drops red food coloring
Instructions
FOR THE COOKIES
- Preheat the oven to 350°F and line baking sheets with parchment paper. Bring cold ingredients to room temperature.
- In a medium mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set it aside.
- In a large mixing bowl, whip softened butter until smooth, about 30 seconds. Add the granulated and powdered sugars and cream until light and fluffy.
- Add the oil, sour cream, and vanilla extract and blend until smooth. Beat in the eggs until fully combined, scraping down the sides of the bowl as needed.
- Gently mix the flour mixture into the wet ingredients just until the dough forms. It's best to do this by hand with a wooden spoon or with the mixer on the lowest speed.
- Add the additional granulated sugar (about ½ cup) to a small bowl. Use a large cookie scoop (#16) to portion out the dough into approx. 2.5-inch balls (¼ cup each).
- Roll each dough ball in sugar until evenly coated and place on the baking sheet several inches apart. Use the bottom of a glass or measuring cup to flatten the dough to about ½ inch thickness, dipping it in the granulated sugar between each press.
- Bake for 8-10 minutes on the top oven rack. They are done when the tops no longer appear doughy and before the edges start to brown. Let them cool before transferring to the refrigerator or freezer.
FOR THE FROSTING
- In a medium bowl, whip the softened butter until light and fluffy, 1-2 minutes. Mix in the sour cream and the vanilla extract. Add the powdered sugar 2 cups at a time, mixing well between each addition.
- Add the evaporated milk as needed until the desired consistency is reached. Mix in the red food coloring 1-2 drops at a time until pink.
ASSEMBLE & SERVE
- Add the desired amount of frosting to the top of each chilled cookie. Spread the frosting evenly across the top with a frosting knife. Serve immediately or refrigerate for later.
Notes
- Use room temperature ingredients for best results
- Measure the flour accurately with the spoon and level method
- Take care not to overmix the dough - mix gently just until the wet and dry ingredients are combined
- Use a glass or measuring cup with a flat bottom to press the cookies until they are about ½ an inch thick
- Don't overbake - remove the cookies from the oven before the edges start to brown
- These cookies are best served cold
- Store well-covered in the refrigerator or freezer
Nutrition
Serving: 1cookieCalories: 496kcal
Tried this recipe?Let us know how it was!