Sour Cream Cookies
These soft sour cream cookies are topped with a mixture of cinnamon sugar and a pecan or walnut half.
These soft sour cream cookies are perfect for lunchboxes or weekend baking. Sour cream adds moisture and just a hint of tang, making these cookies soft and tender with a pleasant old-fashioned flavor. A sprinkle of cinnamon sugar and a nut half on top makes them as pretty as they are tasty.
You can make them ahead, freeze them for later, or keep them in a container on the counter for after-school snacks. The dough is easy to handle after a short chill, and the cookies bake up quickly in just 8 to 10 minutes.
What You’ll Like About This Dish
Soft and nostalgic. Sour cream keeps these cookies tender with a classic bakery feel.
Freezer-friendly. Bake a big batch and freeze some for later.
Customizable toppings. Use pecans, walnuts, or skip the nuts entirely if needed.
Ingredient Notes
- Butter: Softened butter creates a rich, tender base.
- Brown sugar and granulated sugar: A blend adds depth and moisture.
- Egg: Helps bind and lighten the cookie dough.
- Sour cream: Keeps the cookies moist and soft.
- Vanilla extract: Rounds out the flavor.
- Flour, salt, baking soda, and powder: Standard dry ingredients for structure.
- Nutmeg: Adds warm spice—freshly grated is ideal.
- Pecans or walnuts: Optional, but traditional for topping each cookie.
- Cinnamon sugar: A simple mixture to sprinkle over the tops before baking.
Steps to Make Sour Cream Cookies
- Cream together the butter and sugars until smooth.
- Add the egg, sour cream, and vanilla and beat until fluffy.
- In a separate bowl, combine the dry ingredients and stir into the creamed mixture.
- Chill the dough for 1 to 2 hours until firm.
- Preheat the oven and prepare baking sheets with parchment or grease.
- Roll the dough into small balls and place on the baking sheet.
- Press each cookie with a glass dipped in cinnamon sugar and top with a nut half.
- Sprinkle extra cinnamon sugar over the tops.
- Bake until lightly browned, then cool completely before storing.
Tips for Sour Cream Cookies
- Chill the dough for easier handling and better shape retention.
- Use a small cookie scoop for uniform cookies.
- Grease the bottom of the glass before dipping in cinnamon sugar to prevent sticking.
- Use fresh spices and nuts for the best flavor.
Recipe Variations
- No nuts. Skip the nut topping for a nut-free version.
- Glazed version. Drizzle with a simple powdered sugar glaze after baking.
- Mini chocolate chip. Add 1/2 cup mini chips to the dough for chocolate lovers.
- Spice blend. Use pumpkin pie spice or add cloves for a deeper spiced cookie.
- Citrus twist. Add orange or lemon zest to the dough for a bright flavor.
Serving Suggestions
- Serve with tea or coffee as an afternoon treat.
- Add to cookie trays for holidays or bake sales.
- Include in lunchboxes or gift tins.
- Pair with vanilla ice cream for a soft cookie sandwich.
- Top with a dollop of whipped cream and fruit for a plated dessert.
How to Store
Room temperature: Store in an airtight container for up to 4 days.
Refrigerate: For longer freshness, refrigerate for up to 7 days. Let come to room temp before serving.
Freeze: Freeze in airtight containers or freezer bags for up to 3 months. Thaw at room temperature before serving.
Sour Cream Cookies
Ingredients
- 3/4 cup butter, softened (6 ounces)
- 1 cup brown sugar, packed, light or dark
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour, 13 1/2 ounces
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground or freshly grated nutmeg
- pecans, or walnut halves for the tops
Cinnamon Sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a mixing bowl with an electric mixer, cream butter, brown sugar, and 1/2 cup of granulated sugar until light and smooth. Add the egg and beat until fluffy. Stir in sour cream and vanilla.
- In another bowl, combine the flour, salt, baking soda, baking powder, and nutmeg; blend well. Stir the dry ingredients into the creamed mixture. Cover the bowl and chill the dough for 1 to 2 hours, or until firm.
- Heat the oven to 350 F.
- Line baking sheets with parchment paper or grease the pans.
- Place small balls of dough onto the prepared baking sheet. Grease bottom of a glass then dip in cinnamon sugar. Press a walnut or pecan half firmly onto the top of each cookie, flattening each cookie slightly.
- Combine the 2 tablespoons of sugar with 1 teaspoon of cinnamon and sprinkle over the cookies.
- Bake in the preheated oven for 8 to 10 minutes, or until lightly browned. Remove to racks to cool.
- As soon as the cookies are completely cooled, transfer to a tightly covered container for storage.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
