Name: Sour Cream Sugar Cookies with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups sugar; 3 cubes butter (1 1/2 cups), softened and divided; 2 eggs; 1 cup sour cream; 2 tsp vanilla extract, divided; 5 cups all-purpose flour; 3/4 tsp salt; 2 tsp baking soda; 1 cube butter (1/2 cup), softened; 1 pack (8 oz) cream cheese, softened; 1/4 cup milk; 5 cups powdered sugar; 1 tsp vanilla extract

Instructions

Step 1: In a large bowl, cream together the sugar, 1 cup (2 cubes) of softened butter, and eggs until light and fluffy.

Step 2: Add sour cream and 1 teaspoon of vanilla to the mixture and stir to combine.

Step 3: Gradually stir in the flour, salt, and baking soda, mixing just until combined. Avoid over-beating to keep the dough tender.

Step 4: Roll out the dough on a floured surface to about 1/4 inch thickness. Cut into circles or use your preferred cookie cutters.

Step 5: Place cookies on a baking sheet and bake in a preheated oven at 425°F (220°C) for 5 minutes. Let cookies cool completely before frosting.

Step 6: For the frosting, beat together 1 cube of butter and the softened cream cheese until smooth.

Step 7: Add 1 teaspoon vanilla to the frosting mixture and mix well.

Step 8: Alternate adding powdered sugar and milk while beating. This helps prevent clumps and creates a smooth texture.

Step 9: Continue beating until the frosting reaches your desired consistency. If it’s too runny, add more powdered sugar; if too thick, add a small amount of milk.

Step 10: Spread or pipe the cream cheese frosting onto the cooled cookies and enjoy!

Tips & Variations

Make sure your butter and cream cheese are softened to room temperature for a smoother frosting.

Chill the dough for 30 minutes before rolling to make it easier to handle and cut.

Add a pinch of cinnamon or nutmeg to the dough for a warm, spicy twist.

Use different cookie cutter shapes to match any holiday or event theme.

For a dairy-free option, substitute sour cream and cream cheese with plant-based alternatives.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. If refrigerated, let the cookies come to room temperature before serving. Frosted cookies can be frozen in a single layer, separated by parchment paper, for up to 2 months; thaw overnight in the refrigerator.

FAQs

Can I use regular cream cheese instead of the softened one?

Yes, but it’s best to soften the cream cheese first by letting it sit at room temperature for about 30 minutes. This ensures the frosting mixes smoothly and isn’t lumpy.

Why do I need to alternate adding powdered sugar and milk when making the frosting?

Alternating the additions prevents the powdered sugar from clumping and helps achieve a smooth, creamy texture more easily, resulting in a better consistency for spreading or piping.