Sour Cream Cookies Recipe
These Sour Cream Cookies are the perfect light and fluffy cookies. They’re topped with a rich and sweet classic buttercream frosting. Make these soft sour cream sugar cookies for your christmas cookie swap, cookie box or next family gathering.
Equipment
- 1 medium sauce pan
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 small cookie scoop or tablespoon
- 2 large baking sheets
- 1 parchment paper
Ingredients
Sour Cream Cookies
- 1¼ cups (150 g) all purpose flour
- 1 tsp (3 g) apple pie spice
- ½ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- ¼ cup (57 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 large egg (US), room temperature
- 1 tsp (5 ml) vanilla extract
- ½ cup (120 g) sour cream, room temperature
Brown Butter Maple Buttercream Frosting
- ½ cup (113 g) softened browned butter
- 1½ cups (180 g) powdered sugar
- 2 tbsp (30 ml) maple syrup
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) milk, plus more as needed
Instructions
- Prepare the brown butter for the buttercream: In a small sauce pan or pot, melt the butter on low heat. To turn this into brown butter, allow the melted butter to begin to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 10 minutes. Transfer the butter to the fridge to resolidify to a softened butter consistency. This takes about 30 minutes.
- Preheat the oven to 375 F (190 C). Line two large baking sheets with parchment paper.
- In a large bowl, whisk the flour, baking powder, baking soda, apple pie spice and salt together until well combined.
- In another large bowl, beat the room temperature butter, light brown sugar and granulated sugar until well combined. On low, beat in the egg, vanilla extract and sour cream until smooth and well combined. Mix the dry ingredients into the wet until just combined.
- Scoop about 1 tablespoon (15 ml) of sour cream sugar drop cookie dough onto a small lined baking sheet or large plate. I like to use a small cookie scoop to get perfectly portioned cookies.
- Bake the sour cream cookies for 10-12 minutes. The edges will be set. The center will bounce back when gently pressed. Remove the cookies from the oven onto a cooling rack or stove top. After 3 minutes, transfer the cookies off the hot baking sheet and onto the cooling rack to cool to room temperature.
- Make the maple buttercream frosting by beating the cooled and softened brown butter with 1 cup (120 g) of powdered sugar, maple syrup, vanilla extract and 1 tablespoon (15 ml) of milk until well combined. Beat in the remaining ½ cup (60 g) powdered sugar until well combined. If needed, beat in up to 1 tablespoons (15 ml) more milk.
- Top each sour cream cookie with the buttercream frosting and enjoy!
Notes
Grab more delicious cookie recipes like this in my cookie cookbook! Sugar + Spice Cookies features 60 fun, flavorful and spice filled cookies just like these Sour Cream Cookies with Maple Buttercream.
Pull out the eggs and butter about an hour before making these cookies.
These cookies can be stored in an airtight container at room temperature for up to 5 days.
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