Big Soft Sour Cream Sugar Cookies

"A family favorite at the holidays."
photo by Danielle Lorrene Ba photo by Danielle Lorrene Ba
photo by Danielle Lorrene Ba
photo by dlbbaker photo by dlbbaker
Ready In:
2hrs 20mins
5 dozen




  • Dissolve baking soda and salt in Sour cream.
  • Mix butter and sugar.
  • Add eggs and vanilla.
  • Mix in Sour cream mixture.
  • Slowly add flour, and mix well.
  • Chill for at least one hour.
  • Roll out and cut with your favorite shapes (Be sure not to roll too thin).
  • Bake at 350 degrees for 10 minutes.
  • Let cookies cool, and decorate with your favorite Icing(I prefer Royal Icing).

Questions & Replies

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  1. Rhonda Jill M.
    Need to ship cookies to different state, what the best way to do this and the cookies arrive fresh and unbroken?
  2. julzbacon86
    I just made these tonight for a cookie baking party tomorrow with my kids and my friend and her kids....the dough is almost like a cake batter consistency?!?!? It’s going to chill over night, but is that normal for this recipe? I haven’t made sugar cookies from scratch since I was like 12 years old and never made it with sour cream, so I’m nervous now....
  3. jswrn03
    Why have 1 tsp baking soda & 1 tsp baking powder & 1/2 tsp cream of tartar ? Doesn't the cream of tartar and the Baking powder yield = baking soda? I am very very new to cooking. Just wondering if there is some information I'm not understanding.
  4. sandywood2
    Should I use self rising or all purpose flour? Thanks!
  5. Erin Justice
    My mother used to add colored sugar to the top as a decoration. However they rise a bit because they are a bit on the cakey side, so some may roll off the top.


  1. dlbbaker
    This is a great recipe! They're a nice, cakey cookie which is what I was looking for. I will recommend using full fat sour cream. I used 1/2 fat and you could definitely taste a bit of a funky flavor but that was my fault. I might add a little bit more sugar next time. They stay nice and soft when you put frosting on them.
  2. jodyladybug
    Thank you! This is a long lost family recipe! I tried many sour cream sugar cookie recipes until I found the right one... this is it! THANK YOU!
  3. donnad_8759476
    Great recipe - very easy and as others have mentioned, it's perfectly moist and has a wonderful cakey texture.
  4. pattiforcier58
    Wonderful cookies for any reason whether to enjoy with a bowl of fruit or ice cream or for decorating. I have been asked for this recipe countless times. The tip with this dough is that it must be well chilled. I make mine the day ahead. I don't remove it from the fridge until just before rolling it out. Dust your surface, rolling pin and cookie cutters liberally. I roll my dough about 1/4" thick. I bake just until I see the edges just begin to brown. They are tender, delicious and keep very well.
  5. Shaysh1031
    They are soft and pillowy, like a flat cupcake. The taste is BLAND. They cook okay. I was looking for a new recipe and I will keep looking. Very disappointed.


  1. Rebecca D.
    Add Nutmeg to taste i use alot because I love it. Also make a second batch with nutmeg and instead of vanilla use anise to taste i use more then the vanilla because it comes out better but that's me.
  2. Samantha A.
    I followed the recipe exactly except I added a tsp of almond extract along side the vanilla. The dough was pretty thick to me so I left out the last half cup-ish of flour. Then before I put it in the fridge I heated up the oven and just dropped 6 giant spoonfuls of the dough onto a pan and squished them down a little because I wanted to see how it would turn out and I really wanted a cookie 'right now'. 10 minutes and they were perfect. They were OMG delicious. I also used the rest of a jar of vanilla frosting from the fridge. I still have the rest of the dough in the fridge right now and I probably won't roll it out honestly because I really love the giant, puffy, imperfect style. My boyfriend said "no more sweets!" but when he came home from work I gave him one of these and then he ate the rest before bed and now is picking at the dough so I better bake them now. I was drawn to the recipe because of the reviews but was sucked in by the simplicity of the ingredients and directions. Now ill be forever hooked. Thanks! WAY TOO YUMMY!
  3. Shawna D.
    I used a cream cheese frosting instead, simply because I do not like hard icing. The cookies were amazing!!


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