This post may contain affiliate links, view our disclosure.

Sour Cream Cookies are deliciously rich and buttery, vanilla-scented, and crisp outside with a soft interior. They’re impressive to look at, but easy to make in less than 30 minutes!

sour cream cookie recipe

These are the type of cookies that make me think of afternoon tea. The swirls are so delicately pretty dusted with powdered sugar!

Enjoying a fancy teatime is always such a treat. I’ve been to a few different places – Harrods in London, The Plaza in New York, Ladurée in Paris, Waldorf Astoria in Orlando, and Russian Tea Room in Chicago – and as much fun as it is to get dressed up and go out, I have to admit, I think I might prefer making a beautiful afternoon tea at home! Planning it is half the fun.

easy sour cream cookie recipe

These simple, yet gorgeous cookies are the kind of treat that I would love to include. Sour Cream Cookies look fancy and elegant, but couldn’t be easier to make. And they whip up in less than 30 minutes!

These also make a delicious treat paired with a cup of coffee. You can sprinkle the tops with powdered sugar to make them extra pretty. And if chocolate is your thing, mini chocolate chips are a good addition. Or if you like jam shortbread sandwiches, go ahead and sandwich these cookies together.

These rich, buttery, vanilla-laced cookies are crisp outside and soft inside, and sure to be a new favorite!

plate of cookies with one broken in half to show inside

Why You’ll Love This Recipe

  • Quick and easy. In less than 30 minutes (including the time it takes to clean up the kitchen), you’ll have a gorgeous batch of delicious cookies!
  • Great flavor and texture. These have a similar rich, buttery flavor as shortbread, but are a bit softer thanks to the addition of sour cream.
  • Bakery quality. These swirled cookies are as pretty as the ones you’d get in a bakery!
sour cream cookies graphic

Can You Taste Sour Cream in Cookies?

No! You can’t taste sour cream in these cookies. If you tasted one and didn’t know it had sour cream, it would be a nearly impossible ingredient to guess.

The sour cream does two things in this recipe: 1) it adds a slightly tangy flavor to balance the sweet richness (without being a prominent flavor that you can pick out), and 2) it makes them a bit softer than regular shortbread cookies.

sour cream swirl cookies recipe

The Best Easy Sour Cream Cookies Recipe

Ingredients

  • Unsalted butter
  • Sour cream
  • Vanilla
  • Powdered sugar
  • All-purpose flour
  • Salt

Step-by-Step Instructions

sour cream cookie batter

Add the butter, sour cream, and vanilla to a large bowl, and cream together until smooth (you use a handheld electric mixer or do this by hand). Stir in the powdered sugar, flour, and salt until combined.

how to make swirled cookies

Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough out into round circles onto the baking tray, leaving about 2 inches between each cookie.

Bake until the cookies are light golden on the bottom, about 10 to 12 minutes. Cool on the baking tray and then remove with a thin metal spatula.

Storage

Store Sour Cream Cookies in an airtight container at room temperature for up to 5 days.

sour cream cookies

Variations on This Recipe

  • Chocolate chip. Add 1/4 cup mini chocolate chips to the batter before piping.
  • Jam sandwiches. Sandwich 2 cookies together with your favorite jam. Or use jam and buttercream if you like.
  • Powdered sugar dusting. For an elegant look, sift a little powdered sugar on top right before serving.

More Beautiful Cookies to Make

best sour cream cookies

Let’s Connect

an edible mosaic submark initials

Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!

Sour Cream Cookies Recipe

Prep Time12 minutes
Cook Time12 minutes
Servings: 12 servings
Sour Cream Cookies are deliciously rich and buttery, vanilla-scented, and crisp outside with a soft interior. They’re impressive to look at, but easy to make in less than 30 minutes!

Email This Recipe

Get this recipe link emailed straight to your inbox!

Please enable JavaScript in your browser to complete this form.

Ingredients
 

  • 8 tablespoons unsalted butter on the soft side of room temperature (not melted)
  • 1/4 cup sour cream at room temperature
  • 1 tablespoon pure vanilla extract
  • 3/4 cup powdered sugar
  • 1 1/2 cups all-purpose flour plus an additional 1 tablespoon if cooking at low elevation
  • 1/2 teaspoon salt

Instructions
 

  • Preheat the oven to 350F. Get out a large baking tray (no need to grease it or line it).
  • Add the butter, sour cream, and vanilla to a large bowl and cream together until smooth (you use a handheld electric mixer or do this by hand).
  • Add the powdered sugar, flour, and salt, and stir to combine.
  • Transfer the dough to a piping bag fitted with a large star tip. Pipe the dough out into round circles onto the baking tray, leaving about 2 inches between each cookie.
  • Bake until the cookies are light golden on the bottom, about 10 to 12 minutes.
  • Cool on the baking tray and then remove with a thin metal spatula.

Notes

  • Recipe Yield and Serving Size: This recipe makes 12 cookies; each serving is 1 cookie.
  • Make Them Extra Pretty: If desired, serve with a dusting of powdered sugar on top.
  • Storage: Store Sour Cream Cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Calories: 166kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 100mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 263IU | Vitamin C: 0.04mg | Calcium: 10mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Dessert
Cuisine: American
Keyword: Sour Cream Cookies, Sour Cream Cookies Recipe

Share it with me on Instagram and leave a comment to let me know your thoughts!

sour cream cookies pin
Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




17 Comments

  1. Christine Imhoff says:

    can you add Dutch chocolate to these

    1. Christine, The recipe will work with chopped chocolate added, but depending on how large the pieces of chocolate are, you might have trouble pipping the dough. Another option is to dip one side (or the bottom) of each cookie in melted chocolate after it’s baked and cooled.

  2. Nancy Jackelen says:

    No cookie press or tips; can these be made by drop or roll technique ? HELP..want to try since looks so so good

    1. Nancy, Thank you so much! I think this dough would work well if you want to roll the dough into 1 or 1.5-tablespoon balls, arrange them on baking trays, slightly flatten them, and bake as directed. Let me know how it goes if you give it a try! :)

  3. When piping, do you start in the middle or the outside

    1. Jackie, I like to start in the middle and work out from there.

  4. Can they be frozen without losing flavor or texture?

    1. Paula, Yes, these cookies freeze very well. After freezing, I like to re-crisp them briefly in the oven, here’s how to do that: 1) thaw the cookies to room temperature, and 2) put them on a cookie tray in a 350F oven for 3 to 5 minutes.

  5. Can I triple the recipe for a large batch?

    1. Vickie, Yes, this recipe is very easy to scale up.

  6. Roslyn Strunk says:

    Can’t wait to try these cookies. Thanks for sharing!

  7. What size tip did you use for piping?

    1. Judy, I used the Kayaso 1C piping tip, which is 1.2 inches at the base, 1.9 inches tall, and 1 inch at the top.

  8. Will the dough be stiff? I made some butter ones but the dough was really hard to pipe.

    1. Audrey, The dough is really nice for piping; it’s stiff enough to hold its shape when baked, but not too stiff to pipe. :)

  9. Can they be made with a cookie press?

    1. Barbara, Yes, this recipe works well with a cookie press!

Similar Posts