These sour cream cookies are soft, fluffy, and so simple to make. They require no chilling and are glazed in a sweet lemon icing. This post is sponsored by FAGE; however, all thoughts and opinions are my own.
You know those cookies that are just so nostalgic and remind you of home?
They can be sugar cookies, chunky chocolate chips, or soft and fluffy sour cream cookies just like grandma used to make.
These are that perfect classic cookie.
You only need a few simple ingredients for these sour cream cookies:
- FAGE Sour Cream
- Baking powder and baking soda
- Powdered sugar
FAGE Sour Cream is the secret weapon in these cookies. I’ve always been a fan of FAGE Greek yogurt, and I am so excited about their new sour cream.
It’s creamy, rich, Non-GMO Project Verified, and made with simple, quality ingredients. From casseroles to cakes to cookies, FAGE Sour Cream is an essential part of my winter comfort food cooking and baking. Who’s with me?
Many sour cream cookie recipes require you to chill the dough, but not this one. You can mix, scoop, and bake right away.
In fact, this is one of the easiest (and most delicious) cookie recipe around, and it’s perfect for the holidays.
A touch of lemon zest really complements this creamy cookie dough, while fresh lemon juice perks up the glaze.
But feel free to experiment with your favorite flavors — swap lemon for orange juice, liqueur, almond extract, or any clear liquid. Spices and fruit zest can also be added (hint: turn these into cinnamon or pumpkin spiced cookies!).
What are your favorite cookies? Let us know in the comments below! Check out FAGE’s Sour Cream and find them at a store near you.
These sour cream cookies are soft, fluffy, and so simple to make. They require no chilling and are glazed in a sweet lemon icing.
For the Cookies
- 1 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 1 8-ounce container FAGE Sour Cream, cold
- 2 eggs
- 1 teaspoon vanilla
- 2 teaspoons grated lemon zest
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Lemon Glaze
- 2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 1–2 tablespoons whole milk
- Preheat the oven to 350°F and line baking sheet trays with parchment paper.
- Using a handheld or standing mixer, cream the room temperature butter with the sugar until lightened and fully combined.
- Mix in the sour cream until incorporated, then the eggs.
- Mix in the vanilla and lemon zest.
- Sift together the flour, baking powder, baking soda, and salt. Add the dry mixture into the butter mixture in 3 additions, mixing until each addition is just combined. Do not overmix. Scrape down the sides between each addition.
- Using a medium (#40) cookie scooper, scoop out dough on to parchment-lined baking pans 2 inches apart.
- Gently press down the tops of the cookies slightly. Bake until the edges are just golden, about 10-12 minutes.
- Make the glaze. Whisk the powdered sugar and lemon juice together and thin out with milk until desired consistency (1-2 tablespoons). Icing should be thick but spreadable.
- Glaze the cookies and top with sprinkles. Let the icing dry. Enjoy!
Don’t like lemon? Leave out the lemon in the icing and just use milk. You can flavor the glaze with almond extract, vanilla extract, peppermint extract, or any fruit zest/juice or spices you’d like.
Store cookies in an airtight container at room temperature for up to 3 days.