Sour Cream Sugar Cookies

Sour Cream Sugar Cookies

Recipe by Barbara Bach


Prep time


Cooking time



A cookie for every occasion!


  • 4 1/2 Cups of Flour

  • 1 1/2 Cups of Sugar

  • 2 Sticks of Butter (softened)
    Tip: Against some opinions, if I haven’t taken the butter out of the refrigerator the night, before baking, I soften it by unwrapping the sticks of butter and lay the wrapper on top then microwave on a plate for 20 seconds

  • 2 Large Eggs

  • 1 Cup of Sour Cream

  • 2 Teaspoons Vanilla

  • 1 Teaspoon Salt

  • 1 Teaspoon Soda

  • 1 Teaspoon Baking Powder


  • Cream Butter and Sugar; always scraping down the sides and bottom of the bowl, after every step
  • Add Eggs and mix until fluffy
  • Add Sour Cream and mix well
  • Add Vanilla and blend
  • Add 2 Cups of the flour, along with salt, soda, and baking powder. Fold flour under the creamed mixture so that the flour does not fly all over when mixing. Begin on slow speed then turn to medium-high and mix well
  • Add the other 2 1/2 Cups of flour; also fold flour under the mixture before turning on the mixer so it doesn’t fly all over; begin slow then turn speed up to blend well
  • Cover and refrigerate for 2-3 hours or overnight. I have done it both ways.
  • When ready to bake take out of refrigerator an hour ahead, if the dough has been refrigerated overnight. They are easier to roll out.
  • Place a large piece of parchment paper on your counter and cover with flour, along with flouring rolling pin. Remove half of the dough and add just enough flour so it’s not sticky. Begin rolling dough to 1/4 inch thick. (My husband likes them thicker. It will take 1-2 minutes longer to bake if you prefer that.)
  • Use any cookie cutters, according to your holiday or party theme and cut out as close together as possible so you don’t have to roll out too much of the scraps too many times. (The more you roll out dough the tougher it gets.)
  • Spray cookie sheets with Extra Virgin Olive Oil (that is all I use, but you can use whatever spray you have)
  • Place cut-out dough on cookie sheet; just separated by a 1/2 inch
  • Bake @ 375 degrees for about 11 minutes or until slightly brown on edges. (Every oven is different) If you roll them out thicker then bake 1-2 minutes longer.
  • Clean up is easy when you fold the parchment up from the bottom closest to you and fold in the sides. Using your hand slide all of the extra flour on the counter into the parchment. The extra flour is caught and you can brush the flour from the counter into your “parchment scoop!”
  • Let cool before frosting or freeze in double freezer bags (I prefer Hefty freezer bags) until you are ready to serve them. I wait to frost them the day of serving.
  • See Butter Cream Frosting Recipe under unncategorized on Home Page, bottom right.


  • Adapted from a recipe in the Church of the Open Bible/Iowa Falls, Iowa Cookbook; 1974

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