Sour Cream Sugar Cookie


6 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, room temperature

cups granulated sugar

large eggs

tsp vanilla extract

1/2 cups sour cream

Buttercream Frosting Ingredients:

cup unsalted butter, room temperature

tsp vanilla paste or Princess flavoring

cups powdered sugar

Pinch of salt

5-6 tbsp heavy whipping cream

Cookie Directions:

In a large bowl, mix together flour, baking soda, baking powder and salt. Set aside. Using a mixer, cream together the butter and sugar on medium speed until light and fluffy, about 4-5 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla extract or vanilla paste and sour cream, beat on low speed until combined.

With mixer on low speed, add dry ingredients and mix just until combined. Dough will be a bit sticky. Just wrap in parchment or wax paper and then place in a ziploc. Chill in refrigerator for at least 3 hours.

Preheat oven to 425 degrees. Line large baking sheets with parchment paper. Lightly flour the countertop and the top of the dough. Using a rolling pin, roll the dough into 1/4 inch thickness. Using cookie cutters, cut out cookies and place onto prepared pans. Bake for 7 minutes or until cookies are starting to turn slightly golden brown around the edges. Transfer cookies to a cooling rack when removed from oven. Allow cookies to cool completely before frosting.


In a large mixing bowl, beat butter on medium-high speed for about 2-3 minutes. Add vanilla extract or Princess flavoring (Hobby Lobby) and continue to beat until light and fluffy. Slowly beat in powdered sugar, 1 cup at a time until fully incorporated. Add salt. Beat for an additional 1-2 minutes until smooth. Add heavy cream, 1 tablespoon at a time. Continue to beat on medium-high speed for another 1-2 minutes until desired consistency. Add food coloring if desired.