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Cookies with sour cream

Author
Cookinero 26 Apr 2025
4850
Cookies with sour cream

The recipe for sour cream cookies is very easy. You can make this dessert in a hurry from what you have in the fridge. Sour cream cookies always turn out soft and crumbly, and after a day or two they still remain fresh. The cookies are moderately sweet, but very tender. If the sour cream has been sitting in the fridge for a while, it's time to use it for dough. Our simple and quick recipe will help with this.

How to cook Cookies with sour cream

Step 1

Cookies with sour cream

Start making the dough. Put the sour cream in a deep bowl, add sugar. The fatter the sour cream, the less flour you will need. Beat the resulting mixture with a mixer or blender for 2-5 minutes. If bubbles appear during beating, it means you can finish. Add soda.

Step 2

Cookies with sour cream

Add half of the flour and evaluate the consistency of the dough. If the dough sticks to your hands too much, gradually add the second part.

Step 3

Cookies with sour cream

Roll out the dough so that the thickness does not exceed 5 mm, and squeeze out the cookies with a glass or cookie cutters.

Step 4

Cookies with sour cream

Place the cookies on a baking sheet. Preheat the oven to 180 degrees and place the cookies there. Bake for 10-15 minutes.

Cookies with sour cream - FAQ About Ingredients, Baking Time and Storage

Yes, plain Greek yogurt or regular yogurt can be used as a substitute for sour cream for a similar texture and tangy flavor. Adjust flour as needed since yogurt may have slightly different consistency.
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months.
Yes, replace the regular flour with a gluten-free all-purpose blend. Check the dough consistency, as GF flours may absorb moisture differently.
Lightly dust your work surface and rolling pin with flour. Chilling the dough for 10-15 minutes can also make it easier to handle.
Absolutely! Mix in vanilla extract, cinnamon, citrus zest, or chopped nuts for extra flavor. Add them with the sour cream mix.
Halve all ingredients for fewer cookies. Keep the baking time similar but check earlier since smaller batches may bake faster.
Replace sour cream with coconut yogurt or a vegan sour cream alternative, and use a plant-based sugar to keep it vegan.
Overmixing the dough or baking too long can cause hardness. Mix just until combined and bake until lightly golden for softer cookies.
Yes, wrap the dough tightly in plastic and freeze for up to 1 month. Thaw in the fridge overnight before rolling and baking.

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