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Soft Sour Cream Sugar Cookies with Cream Cheese Frosting

Soft sour cream sugar cookies bake up tender and lightly set at the edges, then get finished with a creamy tangy cream cheese frosting. The sour cream keeps the crumb soft and melt-in-your-mouth while the frosting stays smooth and spreadable.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 1 cup unsalted butter softened
  • 1.5 cup granulated sugar
  • 2 eggs large
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 4 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Cream Cheese Frosting
  • 8 oz cream cheese softened
  • 0.5 cup unsalted butter softened
  • 4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 tbsp milk use 1–2 tbsp if needed

Equipment

  • 1 sheet pan

Method
 

Bake the cookies
  1. Preheat the oven to 350°F (175°C). Place parchment on sheet pans so the cookies release easily.
  2. Line baking sheets with parchment paper. Keep the parchment smooth so dough spreads evenly when scooped.
  3. Cream butter and granulated sugar until light and fluffy. You should see the mixture turn paler and become airy.
  4. Beat in eggs one at a time. Mix until each egg is fully incorporated before adding the next.
  5. Mix in sour cream and vanilla extract. Stop once the batter looks smooth and evenly combined.
  6. Whisk all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Break up any clumps so the cookies bake evenly.
  7. Gradually combine the dry ingredients with the wet ingredients. Mix just until no dry streaks remain to keep the cookies tender.
  8. Scoop the dough onto the prepared baking sheets. Space dough portions so they have room to spread slightly.
  9. Bake for 10–12 minutes until edges are lightly set. The centers should look set but still soft, not dry.
  10. Cool cookies completely on wire racks. Let them cool fully before frosting so the frosting doesn’t melt.
Make and apply the frosting
  1. Beat cream cheese and unsalted butter until smooth. Scrape the bowl as needed for an even, lump-free frosting.
  2. Add powdered sugar gradually. Mix until thick and creamy with no dry powder visible.
  3. Mix in vanilla extract and 1–2 tablespoons milk if needed. Stop when the frosting is spreadable but holds its shape.
  4. Frost cooled cookies generously. Spread to the edges while the frosting is smooth and uniform.
  5. Serve immediately or refrigerate until ready to enjoy. Chill only as long as needed for frosting to firm up.

Notes

For the softest texture, mix the dough just until the flour disappears—overmixing can make cookies tough. Store baked cookies covered in the refrigerator up to 4 days; let them come to room temperature for best flavor. Freezing: freeze unfrosted cookies up to 2 months, thaw overnight, then frost. Dietary swap: use gluten-free 1:1 all-purpose flour for a gluten-free version (baking powder/soda remain the same).