Sour Cream Sugar Cookies V Recipe -
Sour Cream Sugar Cookies V Recipe
  • READY IN 30 mins

Sour Cream Sugar Cookies V

Recipe by  

"This is a soft roll out Sugar Cookie and has a cake like flavor. This dough also works well in a cookie press"

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    30 mins


  1. Sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and sour cream. Gradually mix in the sifted ingredients until just blended. Cover or wrap dough and chill overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, until edges are lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2004

This sugar cookie is what the description claims it is. It is soft, puffs up, and has cake-like texture. I am giving it a five because I have tried over six different recipes in attempt to find one that would produce a puffy cookie similiar to the big thick sugar cookies commonly sold at grocercy store bakeries. While this cookie is a little lighter than the bakery cookie, it is very close. Also, the dough rolled out fine (it sat 2 hours in the freezer and I used plenty of flour to roll it out). After cutting out my cookies, I placed them in the freezer for an additional 7 minutes. They held their shape beautifully and had optimal height. Note: I did decrease the sour cream from 2 cups to 1 2/3 cups.

Most Helpful Critical Review
Feb 14, 2011

In a word: BLAND. I will not use this recipe again. They are not horrid or inedible, and are definitely very cakey. They puffed up a lot. I read previous reviews - unfortunately after mixing the dough , but it did add fresh grated nutmeg to the multitude of flour (at least 1.5 cups) needed to incorporate during roll-out hoping to add some flavor. Icing helped a bit, but this is still not the dense, chewy, flavorful sugar cookie I am looking for. The search continues.

Oct 29, 2004

I've been looking for years for a recipe that comes close to one that my best friend's mom had when we were kids....and I finally found one! These cookies are great! Not for those who want a crisp hard cookie. These are soft and fluffy. Yes, the dough was a bit sticky, but I just made sure I had enough extra flour when rolling them out. I also used only 1 2/3 c sour cream. I made them a little thick, so that the kids could decorate them a little easier, and had to bake them a minute or two longer. This will be a treasured treat in our family!

Jul 15, 2004

This recipe is GREAT! I made it for my son's 2nd birthday party as favors (Elmo cookies) and I can't even tell you how many people have gotten the recipe from me for these cookies. They are incredible! I agree with the other review that they are like those delicious bakery cookies. I can't get enough of them!

Apr 05, 2004

FINALLY! This was exactly what I was looking for... puffy thick, but melt in your mouth soft. Great flavor. I used 1 2/3 C Sour Cream and cooked for 11 min. I chilled dough for 1 1/5 hrs prior to rolling. I also chilled cut outs for 7 minutes prior to cooking. Roll out thick, use good amount of flour to roll. THANKS!

Jun 25, 2006

Very good cookies. I did add 2t. nutmeg and 1t. lemon juice to the dough to add flavor. I thought that the dough was easy to work with and I had no trouble handling the dough with my hands. Everyone that had a cookie loved them. I frosted the cookies with buttercream and added sprinkles on top. They were a hit! Thanks.

Nov 09, 2010

I've been using this recipe for the past four years or so, with NOTHING but rave reviews! :) For those who are concerned with how the dough handles, simply refridgerating it elevates a lot of the stickiness when you first begin to handle it. The flavor of the dough is perfect for me since I frost them. Which is what these cookies seem to be intended for; however, if you arnt a frosing person adding nutmeg cinnamon and lemon add great flavor also.

Apr 07, 2009

I followed the recipe exactly they came out perfect! This is a must make recipe! I did ice the cookies and it made them a bit sweeter and very pretty.


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  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 15 g
  • 5%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.6 g
  • 3%
  • Sodium
  • 65 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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