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Sour cream sugar cookie with blue frosting and sprinkiles

Soft Batch Frosted Sugar Cookies

These sour cream sugar cookies are soft, thick, and melt-in-your mouth. They're not too sweet and incredibly flavorful because they're topped with creamy frosting as opposed to royal icing. There's no pesky decorating skills required. These cookies are perfect for the holidays, or any time of year!
Course Dessert
Cuisine American
Keyword Soft-Batch Sugar Cookies, Sour Cream Sugar Cookies
Prep Time 45 minutes
Cook Time 10 minutes
Chilling 4 hours
Total Time 4 hours 55 minutes
Servings 25 cookies - depending on size and thickness
Calories 180kcal


For the Cookies

  • 2 and ½ cups cake flour (300 grams)* you may need a few extra tablespoons
  • 2 teaspoons cornstarch AKA cornflour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (112 grams) softened to room temperature
  • 1 cup granulated sugar (200 grams)
  • 1 large egg room temperature
  • ¼ cup sour cream (60 ml or 60 grams)* full-fat, from a tub
  • 1 teaspoon vanilla
  • ¼ teaspoon almond extract
  • flour for rolling out the cookies

For the Frosting

  • cup unsalted butter (75 grams) room temperature
  • 2 tablespoons cream cheese (30 grams) full fat, brick style - or substitute with more butter
  • ¼ teaspoon almond extract
  • ¼ teaspoon salt
  • 2 to 3 cups powdered sugar (220 - 330 grams) AKA icing sugar
  • 1-2 tablespoons whipping cream (15-30 ml) or milk, if needed
  • food coloring optional
  • Sprinkles for decorating


  • In a medium sized bowl sift together 2 and ½ cups cake flour, cornstarch, baking powder & salt. Whisk it a few times. Set aside.
  • In a large bowl, beat together the butter and sugar until fluffy and creamy.
  • Mix in the egg, vanilla extract and almond extract until evenly combined. Then mix in the sour cream.
  • Starting with the mixer on a low speed, beat in the dry ingredients about ½ at a time until evenly incorporated. Squeeze a little dough between your fingers. If it sticks, beat in a little more flour 1 tablespoon at a time until you can squeeze the dough, but it no longer leaves dough on your fingers. Do not add more than ¼ cup extra.
  • Rip 2 pieces of plastic wrap. Divide the dough in half and place ½ onto each piece of plastic. Wrap the dough in clingfilm and flatten into a round disc shape (about ½ inch thick). Refrigerate for at least 4 hours or preferably overnight.
  • When ready to bake, preheat the oven to 335F (160C) and line baking sheets with parchment paper or a silicone baking mat.
  • Flour a countertop very well. Remove one disc of dough from the fridge. Unwrap the plastic and lightly dust the dough with a sprinkling of flour. Roll out to about ¼ to ⅓ inch thick using a well floured rolling pan. Cut into shapes using a floured cookie cutter and place on the lined cookie sheet.
  • Bake for about 8-12 minutes depending on cookie thickness. Remove from the oven and cool for at least 5 minutes on the cookie tray before transferring to a wire rack to continue cooling.
  • Continue with the rest of the batter, leaving the dough in the fridge until your ready to work with it.


  • Beat the butter until soft and creamy. Then beat in the cream cheese.
  • Add in the almond extract, salt and 2 cups powdered sugar. Begin beating with the mixer on a low speed, and gradually increase the speed as the powdered sugar is incorporated.
  • Optionally, add in a few drops of food coloring. Beat in the rest of the powdered sugar about ½ cup at a time until the desired sweetness is reached. If the frosting seems too thick, beat in a little cream or milk 1 tablespoon at a time.
  • Frost the fully cooled cookies using a flat knife and optionally decorate with sprinkles.


  1. Cake Flour Substitute: I highly recommend using cake flour. If you don't have any on hand, measure out 2 ½ cups (312.5 grams) all-purpose flour. Remove 5 tablespoons of flour. Then add in 5 tablespoons of cornstarch (AKA cornflour). Sift the mixture together 3 times before using. 
  2. Sour Cream: Sour cream can vary in different countries. The sour cream I've used in this recipe comes from a tub and was 18% MF.
  3. Make Ahead Tips: The discs of cookie dough can be kept in the fridge for up to 48 hours before rolling them out. The discs can also be wrapped tightly in plastic and placed in a freezer bag and frozen for up to 2 months. Thaw the cookie dough in the fridge overnight. Then roll out the cookies and bake as directed. Unfrosted cookies can be frozen for up to 2 months. I recommend placing a layer of parchment paper or wax paper in between each layer of cookies so that they don't stick together. 
  4. Cookie Cutter Shapes: I do not recommend using intricate shapes for this recipe, as the dough will expand slightly as it bakes. 
  5. Storage: Store cookies in an airtight container at room temperature for up to 4 days. They can also be stored in the fridge for up to 7 days. Let them sit on the counter before enjoying, as they taste best when they aren't cold. 
  6. Nutrition: Nutrition information is an estimate only and based on 1 cookie with frosting, assuming the recipe yields 25 cookies. The number of cookies you make will depend on the thickness and size of your cookie cutters. 


Calories: 180kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 56mg | Potassium: 39mg | Fiber: 1g | Sugar: 18g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg