Soft Sour Cream Cookies Recipe with Vanilla
Simple cut-out cookies made with sour cream, butter, vanilla and a brief dough chill.
Sour cream gives these cut-out cookies a soft, tender bite and a mild tang. The original recipe lists butter as optional, but its main method melts it into the batter; this version includes the measured butter so the ingredient list and directions agree. Mix egg and sugar with vanilla, stir in sour cream and cooled melted butter, then add flour just until a soft dough forms. Chilling the dough for twenty to thirty minutes helps it roll without heavy flouring. Cut shapes about half a centimeter thick and bake only until the edges are lightly golden. Let the cookies cool on a rack before dusting with icing sugar. This is a useful make-ahead bake for tea, and the dough can be shaped into simple rounds if you do not have cutters.
Helpful tips
- Cool melted butter before it meets the egg.
- Start with the lower flour quantity and add only what the dough needs.
- Chill before rolling if it sticks.
- Take the cookies out when the edges first turn gold.
Serving ideas
- Offer with black tea.
- Serve cooled cookies with coffee.
- Dust lightly with icing sugar.
- Pair with fresh berries as a simple dessert.
Make ahead
Chill the mixed dough for 20–30 minutes before rolling; cool baked cookies fully before storing.
Storage
Keep fully cooled cookies in an airtight container for up to 3 days.
Ingredients and directions
Recipe card
Soft Sour Cream Cookies Recipe with Vanilla
Equipment: Mixing bowl, rolling pin, cutters, baking sheet
Ingredients
Main ingredients
Instructions
Mix the wet ingredients
Whisk the egg with sugar and vanilla sugar. Stir in sour cream and melted, cooled butter.
Make the dough
Sift together 350 g flour, baking powder and salt. Fold into the wet mixture with optional lemon zest; add up to 50 g more flour only if the dough remains too sticky to roll.
Chill
Wrap and refrigerate the dough for 20–30 minutes. Heat the oven to 180°C (350°F) and line a baking sheet.
Shape
Roll to about 5–7 mm thick and cut into shapes. Arrange on the lined sheet with a little space between them.
Bake and cool
Bake 12–15 minutes until the edges are pale gold. Transfer to a rack; dust with optional icing sugar when cool.
Frequently asked questions
Can I leave out the butter?
The original mentions that option but gives no measured replacement; use the included butter for this version.
How should I store soft sour cream cookies?
Keep fully cooled cookies in an airtight container for up to 3 days.
How to tell when it is ready
Edges are lightly golden; centers finish setting as the cookies cool.
Tips
- Cool melted butter before it meets the egg.
- Start with the lower flour quantity and add only what the dough needs.
- Chill before rolling if it sticks.
- Take the cookies out when the edges first turn gold.
Troubleshooting
- Cool melted butter before it meets the egg.
- Start with the lower flour quantity and add only what the dough needs.
Serving suggestions
- Offer with black tea.
- Serve cooled cookies with coffee.
- Dust lightly with icing sugar.
- Pair with fresh berries as a simple dessert.
Make ahead
Chill the mixed dough for 20–30 minutes before rolling; cool baked cookies fully before storing.
Storage
Keep fully cooled cookies in an airtight container for up to 3 days.
Frequently asked questions
Can I leave out the butter?
The original mentions that option but gives no measured replacement; use the included butter for this version.
How should I store soft sour cream cookies?
Keep fully cooled cookies in an airtight container for up to 3 days.
Serve soft sour cream cookies according to the doneness and storage notes above.
More recipes to try
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