Description
Delight in these soft, tender Sour Cream Cookies topped with a rich and creamy chocolate sour cream frosting. Made with real butter, sour cream, and a hint of vanilla, these classic cookies offer a perfect balance of moisture and flavor. Ideal for sharing at parties or enjoying as a sweet treat, the optional sprinkles add a festive touch to these crowd-pleasers.
Ingredients
Cookies
- 3 cups all purpose flour
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup Real California Milk unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 cup full-fat Real California Milk sour cream, at room temperature
- 2 teaspoons vanilla bean paste or pure vanilla extract
Chocolate Sour Cream Frosting
- 8 ounces bittersweet chocolate, chopped
- ½ cup Real California Milk unsalted butter, at room temperature
- 1 cup powdered sugar, sifted
- 1 cup Real California Milk sour cream, at room temperature
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 1 teaspoon espresso powder, optional
- 3/4 teaspoon fine sea salt
- Sprinkles for topping, optional
Instructions
- Prepare Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined. Set aside.
- Cream Butter and Sugar: Using a hand mixer or stand mixer with paddle attachment, beat softened butter and granulated sugar on high speed until light and creamy, about 3-4 minutes, scraping the bowl sides and bottom as needed.
- Add Eggs and Wet Ingredients: Add eggs one at a time, mixing on low speed until fully incorporated. Then add vanilla and sour cream; mix on medium-high speed until combined, scraping the bowl as necessary. Don’t worry if the mixture looks curdled; it will smooth out.
- Mix in Dry Ingredients: With mixer on low speed, gradually add the dry ingredients until just combined, resulting in a smooth, creamy dough with a texture between cookie dough and cake batter.
- Chill Dough: Cover bowl with plastic wrap and refrigerate for at least 1 hour, up to 2-3 days, to allow flavors to meld and dough to firm.
- Preheat Oven and Prepare Baking Sheets: Heat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Shape Cookies: Scoop approximately 1.5 tablespoons of dough per cookie and place on baking sheets spaced at least 3 inches apart.
- Bake Cookies: Bake for 12-14 minutes, rotating pans halfway through for even baking. Let cookies cool on the sheets for 5 minutes before transferring to wire racks to cool completely.
- Melt Chocolate for Frosting: In a microwave-safe bowl, melt chopped bittersweet chocolate in 15-second increments, stirring between each, until smooth.
- Make Frosting Base: Beat melted chocolate and softened butter together until smooth using a hand mixer or stand mixer with paddle attachment.
- Add Remaining Frosting Ingredients: Mix in powdered sugar, then beat in sour cream, vanilla, espresso powder (if using), and sea salt until thick and creamy. Refrigerate for 15-20 minutes if frosting seems runny, then beat until smooth before using.
- Frost Cookies: Use a small or offset spatula to spread the chocolate sour cream frosting generously on cooled cookies. Optionally, decorate with sprinkles for a festive look.
- Storage: Use frosting immediately for best results or store frosted cookies covered in the refrigerator.
Notes
- For best texture, ensure all dairy ingredients and eggs are at room temperature before mixing.
- Chilling the dough helps prevent spreading and improves flavor development.
- Espresso powder in the frosting is optional but enhances the chocolate flavor.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- Allow refrigerated cookies to come to room temperature before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
