Prep time: 15 mins | Cook time: 8 mins | Chilling time: 15 mins | Total time: 38 mins

These Soft Sour Cream, Sugar Cookies are always a huge hit during Christmas! They are incredibly easy and quick to whip up. You are welcome to decorate these super soft, lightly frosted thick-cut cookies with Christmas colors sprinkles after frosting for a fun, kid-friendly presentation.


1 large egg, room temperature

½ c. unsalted butter, room temperature

1 teaspoon lemon zest

1 c. granulated sugar

½ c. full-fat sour cream
1 ½ teaspoon baking powder

2 ¾ c. all-purpose flour

¼ teaspoon kosher salt

1 teaspoon vanilla extract

1 stick unsalted butter, room temperature

2 c. powdered, icing, or confectioners sugar

2-3 tablespoons milk or heavy cream

1 tablespoon lemon juice

How to make Soft Sour Cream, Sugar Cookies

Step 1: Place the butter, granulated sugar, and lemon zest in a large bowl. Using a hand mixer, cream the ingredients for about a minute on medium speed until a bit fluffy. Add the egg along with the sour cream and mix again until blended.

Step 2: Into the mixing bowl, add the baking powder and salt. Mix well until incorporated. Add the flour and mix until just combined.

Step 3: In half, divide the dough and place each half on a piece of parchment paper.

Step 4: With another piece of parchment paper, top each half of the dough. To a little thicker than ¼-inch, roll the dough using a rolling pin. Place the dough in the freezer for about 10 to 15 minutes until very firm.

Step 5: Prepare the oven. Preheat it to 375 degrees F. Using parchment paper, line two sheet pans.

Step 6: In flour, dip the cookies and stamp each into your preferred shape. Onto the parchment-lined baking sheets, transfer the cookies. You can press the scraps together, chill them, and shape them.

Step 7: Place the baking sheets in the preheated oven and bake the cookies for about 6 to 9 minutes or until the edges are firm and the cookies are very lightly browned. Remove from the oven when done and let the cookies cool on the baking sheets for about 5 minutes before inverting to cooling racks to cool fully.


Step 8: Place the butter in a large bowl. Beat using a hand mixer on high speed until light and fluffy. Then, add the powdered sugar and mix again on low speed, slowly increasing the speed to cream the sugar into the butter.

Step 9: Continue beating for another 3 to 4 minutes on high speed until the frosting is light and fluffy. Next, add the vanilla extract along with the lemon juice and a little milk/heavy cream to thin out the frosting when needed.

To Assemble:

Step 10: Once the cookies are cooled, frost the cookies and add sprinkles if desired.

Step 11: In an airtight container, keep the cookies for up to 3 to 4 days. You can keep them at room temperature or refrigerator.