ComScore

Sour Cream Sugar Cookies

PureWow editors select every item that appears on this page, and the company may earn compensation through affiliate links within the story. All prices are accurate upon date of publish. You can learn more about the affiliate process here.

Average ()
They’re soft, sweet and wrapped in nostalgia.
sour cream sugar cookies with rainbow sprinkles
Amy Scott/Baking by Feel

A sugar cookie may not sound like much, but these treats are different. They are rolled in crunchy rainbow sanding sugar, get their distinctive tangy flavor from sour cream and have a lot of vanilla extract—all necessary components for the ultimate nostalgic flavor, according to their maker and author of Baking by Feel, Becca Rea-Tucker.

“These cookies taste very much like the sugar cookies you used to buy from those cookie stores at the mall, in the best way,” she explains. “They are a perfect antidote to homesickness, because they taste exactly the same everywhere.”

One bite, and you’ll feel transported to home—or at least the mall with the Claire’s where you got your ears pierced when you were eight. Nostalgia is sweet, isn’t it?

From the book Baking by Feel by Becca Rea-Tucker. Copyright © 2022 by Becca Rea-Tucker. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.


Ingredients

2½ cups (325g) all-purpose flour

1 teaspoon baking soda

½ teaspoon cream of tartar

½ teaspoon kosher salt

¾ cup (1½ sticks/170g) unsalted butter, at room temperature

¼ cup (60g) sour cream

1½ cups (300g) granulated sugar

1 large egg

1 tablespoon vanilla extract

½ cup (100g) rainbow sanding or sparkling sugar

Directions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, cream of tartar and salt.

3. In the bowl of a stand mixer, cream together the butter, sour cream and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract. Add the flour mixture and mix on low speed just until the dough comes together.

4. Form into 3-tablespoon (60g) balls. Roll each ball in sanding sugar, completely covering all of the surfaces.

5. Place the cookies at least 3 inches apart on the baking sheet. Bake until set, 13 to 15 minutes. Cool the cookies on the pan for 2 minutes, then transfer them to a wire rack. Store at room temperature in an airtight container for up to 2 days.

Nutrition Facts
  • 285 calories

  • 11g fat

  • 43g carbs

  • 3g protein

  • 25g sugars

Powered By

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Made it? Rate it!

purewow author

Editorial Team

Our editorial team works with a variety of writers and experts across all fields to produce thoroughly researched stories that resonate with you. Our mission is to be that well-informed best friend who's always got your back, whether you need advice on dealing with toddler tantrums or the best no-chafe workout shorts to buy.