If you’re tired of the same old cookie recipes, but still need something quick and easy to make, then you need to try these Sour Cream Cookies! These light, fluffy cookies have a cake-like texture with just the right amount of sweetness from brown sugar and vanilla extract. Add chocolate chips, chopped nuts, or dried fruit to customize these cookies for your taste buds!
These old-fashioned sour cream cookies are a staple for the holiday season. With simple ingredients and just a bit of time, you can bake up these soft, low-fuss cookies to share with your family.
Welcome to 2023’s 12 Days of Cookies!
These Brown Sugar Sour Cream Cookies are Day 2 of our 12 Days of Cookies!
Be sure to check out all of the other days for more goodies!
Day 1 – Cherry Biscotti
Day 2 – You’re on it!
Day 3 –
Day 4 –
Day 5 –
Day 6 –
Day 7 –
Day 8 –
Day 9 –
Day 10 –
Day 11 –
Day 12 –
I love a good sugar cookie, but I don’t always love the work and mess that comes with cut-out sugar cookies. The ease of preparation and delicious taste make these Amish Sour Cream Cookies the perfect cookie for any time of year. I love to whip up a batch when I need a delicious cookie for a party or potluck, and these fit the bill.
You probably have most of these basic ingredients in your pantry already. Here’s what you need:
2 cups light brown sugar
½ cup unsalted butter
2 large eggs
½ cup sour cream
½ cup whole milk
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup semisweet chocolate chips, raisins, chopped dates, or chopped nuts
First, preheat your oven to 350°F, and prepare a baking sheet by lining it with a sheet of parchment paper.
Next, cream the butter and brown sugar together in a large bowl (or the bowl of a stand mixer fitted with the paddle attachment) for about two minutes until well blended. It will still be quite granular as opposed to smooth and creamy like most batters. This is due to the ratio of sugar to butter. Don’t panic, it’s supposed to look that way!
Now add the eggs individually, mixing well after each. Mix in vanilla, then add the sour cream and milk and mix well.
In a medium mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, and salt). Gradually add the flour mixture to the wet ingredients and mix until just combined.
Gently fold in the chocolate chips. The batter will be very sticky and a bit different from a typical cookie batter, so I suggest using a medium (two tablespoon size) cookie scoop to place dough at least an inch apart on the prepared baking sheet. Cookies will barely spread.
Bake for 12 minutes in the preheated oven. Let the cookies cool on the cookie sheet for a few minutes, then move them to a wire rack to cool completely. Enjoy!
You can sprinkle some cinnamon sugar, granulated sugar or raw sugar on top for some extra sweetness.
Frost the baked cookies with buttercream frosting.
I also like to make these with chopped walnuts and chocolate chips for the perfect crunch!
If you have a choice, always use full-fat ingredients in baking. Using whole milk and full-fat sour cream along with real butter will yield the best results in this recipe.
Bring your eggs to room temperature before adding them to the butter mixture. Submerge them in a bowl of warm water for 15 minutes or so.
Be careful not to over mix your cookies. When you add the flour mixture, just mix until combined to keep the cookies light and fluffy.
Store leftover cookies in an airtight container for 3-5 days. If you want to store them longer, you can keep them in the freezer.
I absolutely LOVE storing these cookies in the refrigerator! I just think they have a better taste when eaten cold and there’s something about the texture of the chocolate chips when eaten cold, too. Try it, and let me know what you think.
Yes, you can! This cookie recipe freezes beautifully! Once the cookies have cooled completely, transfer them to a freezer bag or other airtight container. Freeze for up to 3 months.
You can also freeze the dough before baking it. Make the dough as directed and scoop onto the baking sheet. Place the sheet in the freezer until the dough is firm, then transfer the cookie dough to a freezer bag or other container.
When you want to bake the cookies, you can bake them directly from frozen on a parchment-lined baking sheet. Just add a few minutes to the baking time on the recipe card.
Sugar cookies are the perfect base for so many ingredients! Here are some of my favorite variations:
Which one will you try first? Let me know in the comments below.