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!
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.