Description
These Summer Sugar Cookies with Sour Cream are soft, thick, and perfect for warm-weather baking. The sour cream gives them a tender, cake-like texture, and they hold their shape beautifully—great for cookie cutters and decorating with summer-themed frosting or sprinkles!
Ingredients
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1 cup unsalted butter, softened
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1 1/2 cups granulated sugar
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2 large eggs
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1 cup sour cream
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract (optional)
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4 1/2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
Optional toppings:
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Buttercream frosting or royal icing
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Sprinkles, colored sugar, or edible glitter
Instructions
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In a large bowl, cream together the butter and sugar until light and fluffy.
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Add eggs, one at a time, mixing well after each. Stir in sour cream, vanilla, and almond extract if using.
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In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
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Gradually mix the dry ingredients into the wet ingredients until fully combined.
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Divide the dough, wrap in plastic wrap, and chill in the fridge for at least 1 hour.
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Roll out the dough on a floured surface to about 1/4 inch thick. Use cookie cutters to cut into shapes.
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Place cookies on prepared sheets and bake for 8–10 minutes, or until edges are just barely golden.
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Cool completely before decorating with frosting or sprinkles.
Notes
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Don’t overbake! These cookies should be soft and pale in color.
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You can freeze the dough for up to 3 months—just thaw in the fridge before rolling.
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Great for themed parties—use starfish, suns, or flip-flop cookie cutters for summer fun!