Sour Cream Cookies With Buttercream Frosting
These sour cream cookies are light and fluffy, they are a no-chill cookie recipe, and they are topped with a creamy and delicious buttercream frosting.
Ingredients
- 115 g Butter
- 1 cup Granulated sugar
- ½ cup Sour cream
- 1 Egg
- ½ teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 2 cups Flour
- ½ teaspoon Baking powder
- ¼ teaspoon Baking soda
Buttercream frosting
- 115 g Butter
- 1 teaspoon Vanilla extract
- 2 cups Powder sugar
- ½ teaspoon Kosher salt
- 3 tablespoon Heavy cream
- 1 drop Gel food color
Instructions
- Preheat an oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Into a big mixing bowl, add the room temperature butter, and sugar, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the egg, sour cream, kosher salt, and vanilla extract, and mix until combined and creamy.
- Then, add the flour, baking powder, and baking soda, and mix with the hand mixer until just combined. Do not overmix!
- Use a 2 tbsp cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 2 tablespoons at a time.
- Bake in a 180c (350f) preheated oven for 10-11 minutes or until the cookies are puffed and they have a light golden brown color.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Make the buttercream frosting
- Into a big mixing bowl, add the room temperature butter, powder sugar, vanilla extract, a food coloring, and heavy cream. Mix with an electric hand mixer for a few minutes until the buttercream is light in color and creamy.
- Frost the cookies with the buttercream and sprinkle it with your favorite sprinkles if desired! Serve and enjoy.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 211kcalCarbohydrates: 36gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 43mgSodium: 245mgPotassium: 33mgFiber: 0.4gSugar: 11gVitamin A: 409IUVitamin C: 0.1mgCalcium: 21mgIron: 1mg
Tried this recipe?Let us know how it was!