The Best Easy Sugar Cookies with Buttercream Frosting

This easy sugar cookie recipe is so delicious and perfect for frosting with our no fail buttercream frosting. This is a sour cream sugar cookie recipe, and it’s a favorite year round – but especially Christmas-time!

Sugar Cookies with Sour Cream

Christmas is just around the corner, which means it’s time for holiday baking!

These sugar cookies are Santa’s favorite, and he is very excited when he sees them by the fireplace on Christmas Eve.

They are fluffy, tasty, fool-proof cookies that are the perfect Christmas treat.

We make these a dozen times every year to decorate with the kids, give to neighbors as gifts, and, of course, leave out for Santa.

This recipe walks you through the process step by step, and includes a never-fail frosting buttercream recipe to top your perfect cookies.

What makes these cookies great is that they’re straightforward, easy to make, and taste absolutely amazing.

They stay fresh for days, if you’re able to resist eating them freshly frosted. And the frosting is delish and simple. Perfect!

Why do we use sour cream?

Sugar cookies are supposed to be sweet, but they often turn out boring and forgettable. These cookies do not suffer that fate because they have sour cream, which adds a richness and zip that is really enjoyable.

But don’t worry, it doesn’t taste sour. Sour cream and yogurt are regularly used in baking, especially when you want extra moistness that you can’t get from butter or milk alone. The result is a soft, moist cookie that will stay fresh for several days.

Do I need to chill the dough?

Most doughs that are rolled out require a chilling step, which adds time to the process.

This dough doesn’t require chilling, because there’s enough flour in the recipe to overcome the sweet stickiness you usually run into with a sugar cookie.

However, as always, if the dough becomes unworkable or is being worked in a very warm kitchen, it’s best to chill it in the fridge for 15 minutes.

How thick do I roll the dough?

One reason these cookies are so great is that they are thick and soft. To accomplish this, roll the dough out a bit thicker than you would for a pie crust or gingerbread house.

Aim for 1/4 inch thick, or the thickness of a pencil. If you’re a regular baker, investing in a rolling pin with adjustable ends is a good idea.

A rolling pin like this one on Amazon by Joseph Joseph has been a lifesaver in my kitchen. I use it for cookies, rolls, pie crusts, and more. The discs on the end can be adjusted to ensure an even, accurate thickness every time.

The only limitation is you’re restricted by the width of the pin, but that’s not a problem with this recipe.

How do I make the frosting?

Frosting can be so simple, if you know what you’re doing. Otherwise, it’s a major source of frustration and anxiety. It wasn’t until after a major birthday cake disaster that I learned a few tips that make all the difference.

First, make sure you’re working with room temperature ingredients, especially the butter. Whip the butter for a few minutes before you add any other ingredients. This softens it up and adds air, for a fluffier, smoother frosting.

Second, take your time. Adding sugar by the cup and letting it incorporate entirely before adding more ensures your frosting will be smooth, creamy, and light, but still spreadable and firm enough to hold its shape.

If you notice, bakers on television competition shows do this, so it’s definitely a good trick. I actually make my frosting while I do anther task in kitchen.

Add a cup, empty the dishwasher; add a cup, wipe down the counters. It gives the frosting the time it needs to really, really be smooth and delicious, and I don’t waste time or get impatient.

Third, is to add the vanilla at the start, and add a little extra.

Adding it at the start helps to control the moisture and whips out the brown color. If you add it at the end, you risk making your frosting too wet and tinting the white frosting brown, but if you add it at the start, the brown whips out.

Some think doing it early whips out a bit of flavor as well, so just add a splash extra to compensate.

Ingredients

• 1/2 cup butter, softened (margarine is an acceptable substitute)
• 1/2 cup sour cream, room temperature
• 1 cup sugar
• 1 egg
• 1/2 tablespoon vanilla extract (almond extract is yummy too)
• 3 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Whip the butter and sour cream together for two minutes, until fluffy.
2. Add sugar and blend until incorporated, and it turns white and shiny. This takes a few minutes.
3. Add the egg and beat, then add vanilla.
4. Finally, add the flour, baking soda, and salt. Mix until fully combined, being sure that everything is fully blended. Scrape the sides and bottom of the bowl to be sure.
5. Once the cookie dough is fully incorporated, turn it out on a well-floured surface and roll out to 1/4 inch thick.
6. Cut out the shapes, place on a lined cookie sheet and bake at 350 degrees for 8-11 minutes.
7. Watch for them to be fully risen, about double in height, and smooth, not shiny.
8. They can begin to turn slightly golden on the tips, but do not let them burn.
9. After the first round of shapes have been cut from the dough, the second rollout needs less flour on the surface, as it has more flour in the dough.
10. When the cookies are done, let them cool completely before frosting or storing. Cookies can be stored in an airtight container for five days.
11. They are best stored unfrosted.
12. If you frost them before storing, line each layer with parchment paper and be absolutely sure the frosting has had ample time to set before stacking.
13. This recipe will make about 30 cookies, depending on the thickness of the dough and the size of the cookie shapes.

Frosting Ingredients

• 1 cup butter, room temperature
• 1/2 tablespoon vanilla extract (or almond extract)
• 4 1/2 cups powered sugar
• 2-4 tablespoons milk or cream

Never-Fail Buttercream Frosting Recipe

1. Whip the room temperature butter for two minutes, to add air to the butter and prepare it to fully incorporate the sugar.
2. Add the vanilla and blend on low.
3. Then add the powdered sugar, one cup at a time.
4. Allow at least three minutes between cups and scrape down the sides and bottom very well regularly.
5. Mix on low right after adding the sugar, then increase speed to high for the final portion of each blend.
6. After adding all the sugar, ensure the frosting has lost the grit from the sugar, and that it is stiff.
7. Add the milk or cream, one tablespoon at a time.
8. The milk adds shine and smoothness to the frosting, but too much will slacken the mixture.
9. If you add too much milk, you can simply add more powdered sugar and blend again.
10. The touch of milk is important because it make the frosting glossy and gives it the finished shine you want.
11. Once the frosting is ready, separate into smaller containers and add food coloring, if you wish.
12. Be sure to scrape the sides and bottom to ensure a complete blend.

How long does the frosting last?

Because of its high sugar content, frosting will last several days in the fridge.

What are the best cookie cutters?

There are so many great cookie cutters out there – you can even get them at the Dollar Tree! During the Christmas season, you can find great Christmas cookie cutter sets on Amazon, Joann’s, Hobby Lobby, and even the grocery store!

More Cookie Recipes You May Enjoy:

• Easy Ginger Snap Cookies Recipe That Really Snap
• The Best Pumpkin Chocolate Chip Cookies
• Copycat Jack Jack Cookie Num Num Recipe
• Two Ingredient Cookie Muffins – With Hershey Kiss Centers
• Easy Linzer Cookies Recipe
• The BEST Easy Thumbprint Cookies

This recipe is sure to become part of your holiday traditions because it is so simple and tasty. It’s a fun part of our celebrations every year, one we look forward to most of all! Merry Christmas!