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Sour Cream Sugar Cookies

A super soft, super yummy sugar cookie!
Author: Over The Big Moon


  • 5 1/2 C flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 C sour cream room temperature
  • 1 C softened butter
  • 2 C sugar
  • 2 eggs
  • 1 teaspoon vanilla


  • In a bowl, whisk together flour, baking soda and salt.
  • In a second bowl, with a mixer, cream the sour cream and butter at low speed and then add sugar, eggs, and vanilla & mix until combined.
  • Then slowly add the flour mixture to the sour cream mixture, mixing until completely combined. The dough should be sticky!
  • Wrap the dough in plastic wrap or press and seal and refrigerate until completely chilled through. I sometimes will separate the dough into 2 sections. Chill at least 1-2 hours.
  • Preheat your oven to 350 and get your baking sheet ready!
  • After completely chilled, cover your counter with a generous amount of flour and flour your rolling pin.
  • if you're making regular cookies, then roll your dough out to 1/4" thick.
  • Once rolled out, use cookie cutters to cut out your cookies.
  • Transfer the cookies to your cookie sheet until it is full.
  • Bake at 350 degree for 8-10 minutes.
  • If making cookie shots, I found that semi rolling out a small piece of a dough and then placing it in the mold works easiest. But, you will just need manuever the dough into the mold until they are completely full. After you fill the first or second one you'll get the hang of it and it will go faster!
  • Bake at 350 degrees for 10-15 minutes. It was a full 15 minutes for the cookie shot molds for me! But, you'll just want to keep an eye on them until you know how long of bake time you need!


You can keep the dough in the refrigerator for a few days or freeze up to a month!