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The Busy Baker

Delicious recipes from my kitchen to yours.

Classic Sour Cream Sugar Cookies

Bars and Cookies Desserts

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These Classic Sour Cream Sugar Cookies are the perfect Valentine’s Day treat! An easy dough with simple instructions for the perfect soft and chewy sugar cookies every time!

Classic Sour Cream Sugar Cookies Valentines Day

Classic Sour Cream Sugar Cookies Pinterest

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Classic Sour Cream Sugar Cookies on pink plate

Happy February friends! I’m thankful to be leaving January behind and embracing February because it means we’re that much closer to spring! February is also a fun month because of Valentines Day, and I’m so excited to be sharing these heart-shaped Classic Sour Cream Sugar Cookies with you, just in time for you to make them for your valentine!

Classic Sour Cream Sugar Cookies with pink frosting and heart sprinkles

We don’t really celebrate Valentines Day in our family, but any chance we get to talk about love with our 2 daughters and show them how much we love them, we’ll take it! In our family it’s become a fun day of making each other feel special and baking fun treats like these Classic Sour Cream Sugar Cookies to share with friends!

Classic Sour Cream Sugar Cookies with pink frosting

If you’ve never made Classic Sour Cream Sugar Cookies before, here are a few tips for making the perfect sugar cookies every single time!

How to make perfect sugar cookies:

  1. Chill the dough! I know, I know, waiting is hard – but trust me, chilling your sugar cookie dough will make it so much easier to roll out and cut using cookie cutters.
  2. Don’t forget the flour! Flouring your kitchen counters, hands, rolling pin, lifter, spatula, and cookie cutters will ensure your cookies have the perfect shape because the dough won’t stick to your kitchen tools. And pulling or sticking with cause the cookies to change shape, and nobody wants a lopsided sugar cookie!
  3. Don’t overbake! Bake only until the cookies just lose their shine on top. Any browning on the bottom or around the edges means they’re overbaked.
  4. Cool them on the pan! Transferring the cookies to a wire rack right after you remove them from the oven can cause them to lose their shape. Always give cookies 5 minutes to cool on the pan without moving them to help them finish the baking process and hold their shape.

Classic Sour Cream Sugar Cookies with pink frosting and heart sprinkles

Looking for more delicious sugar cookies? You’ll LOVE these Easy Soft and Chewy Frosted Lofthouse-Style Sugar Cookies!

Classic Sour Cream Sugar Cookies on pink plate with heart sprinkles

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Classic Sour Cream Sugar Cookies on pink plate with heart sprinkles

I hope you love these Classic Sour Cream Sugar Cookies as much as we do! Let me know in the comments below, what’s your favourite Valentines Day Treat? I’d love to know!

 

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Looking for even more delicious cookie recipes? You’ll LOVE these:

 

Classic Sour Cream Sugar Cookies

These Classic Sour Cream Sugar Cookies are the perfect old fashioned treat! With simple instructions for the perfect soft & chewy sugar cookies every time!
4.5 from 16 votes
Print Pin Rate
Course: Baking, Dessert
Cuisine: American, Baking, Comfort Food, Cookies, Dessert
Keyword: Classic Sour Cream Sugar Cookies
Prep Time: 15 minutes
chilling time: 2 hours
Servings: 40 cookies
Calories: 225kcal
Author: Chrissie (thebusybaker.ca)

Ingredients

For the cookies:

  • 1 cup unsalted butter softened
  • 2 cups white sugar
  • 3 eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 5 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For the frosting:

  • 3/4 cup unsalted butter softened
  • 3 1/2 cups powdered sugar plus 1/2 cup, if needed
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons heavy cream plus 2 teaspoons, if needed
  • food colouring and sprinkles, if desired
US Customary - Metric

Instructions

For the cookies:

  • In the bowl of your stand mixer or in a large bowl using your hand mixer, mix the butter on medium speed until smooth and creamy.
  • Add the sugar and mix on medium-high until the mixture is light and fluffy.
  • Add the eggs one at a time, mixing on medium speed until well incorporated. Scrape down the sides of the bowl after each addition.
  • Add the sour cream and vanilla and mix on low speed until combined.
  • Add the flour, baking powder, baking soda and salt and mix on low speed until a soft dough forms.
  • Cover the bowl with plastic wrap and chill the dough for at least 2 hours. Ideally, overnight is best.
  • Preheat your oven to 350 degrees Fahrenheit after the dough has chilled sufficiently.
  • Scrape the dough out onto a well floured surface and roll it out until it's about 1/2 inch thick. Be sure to flour your surface well, along with your hands and your rolling pin to prevent sticking.
  • Flour a heart-shaped cookie cutter (or any shape you wish) and cut out the cookies, placing them on a parchment paper-lined baking sheet. This recipe makes about 3 dozen cookies, so repeat this rolling out process until all the cookies have been cut.
  • Bake at 350 degrees Fahrenheit for about 7-9 minutes, or just until the cookies lose their shine on top and appear slightly puffy.
  • Remove the cookies from the oven and let cool on the baking pans for about 5 minutes before transferring to a wire rack to cool completely.

For the frosting:

  • Whip the butter on high speed until fluffy.
  • Add the powdered sugar 1 cup at a time and mix on medium speed until incorporated. Add the extra 1/2 cup of powdered sugar if your frosting seems too fluid. This will depend on the texture of the butter you used.
  • Add the heavy cream and mix on medium speed until well incorporated, adding the additional heavy cream if needed to reach a spreadable consistency.
  • Colour your frosting with food colouring if desired, spread onto the completely cooled cookies with a butter knife or offset spatula, and top with sprinkles! 

Notes

Store these cookies in an airtight container for up to 4 days, with sheets of wax or parchment paper between the layers to prevent the cookies from sticking.
These cookies freeze well before they're frosted, so feel free to make the cookies ahead of time and freeze them, thawing and frosting them right before serving.
This recipe makes between 3 and 4 dozen cookies, depending on the size you make them. 

Nutrition

Serving: 1serving | Calories: 225kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 53mg | Potassium: 62mg | Fiber: 1g | Sugar: 20g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!

 

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Comments

  1. Krysta says

    5 stars
    This is a family favourite all year round! But especially at Christmas time with fun bright coloured icing! It’s always the first thing to disappear on a cookie tray too!

    Reply

  2. Demeter says

    These are always a winning treat! So perfect for the holiday and easy to change up to use all through the year.

    Reply

  17. Katie says

    1 star
    This dough is absolutely terrible to work work. I separated the dough into 4 different portions so it would chill faster and chilled for 2 hours. I floured everything GENEROUSLY and it still stuck. I even tried rolling it out on well floured parchment paper to see if it helped and no luck. We got one batch of just okay looking cookies before I gave up and put it back in the friedge. I might try again tomorrow but I might just pitch the whole batch.

    Reply

    • Chrissie says

      If you floured everything generously, then this should not have happened. Without flouring surfaces, this dough is VERY sticky (which is because of the sour cream, but it creates a super soft cookie), but if you flour everything very well (including the ball of dough itself), it should roll out well. I’m sorry you had this experience!

      Reply

      • Nana says

        4 stars
        Works best if chilled overnight. We love these cookies iced with lemon icing. And they must be stored in airtight container.

        Reply

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