Sour Cream Sugar Cookies

No holiday season is complete without buttery sugar cookies! Decadence at its best with soft centers, crisp edges and toppings galore – decorate to your heart’s content.

45 minutes to bake, about 2 hours to finish decorating

½ cup unsalted butter, softened

½ cup granulated sugar

1 large egg, at room temperature

¼ cup FAGE Sour Cream

½ teaspoon vanilla extract

1 ¾ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon salt

Royal Icing:

2 cups powdered sugar, sifted

1 ½ tablespoons meringue powder or egg whites

3 tablespoons FAGE Sour Cream

¼ teaspoon vanilla extract

½ tablespoon water, more water to thin out consistency if needed

Food coloring


Mini candy covered chocolate


Colored sugar

  1. Preheat oven to 375 degrees Fahrenheit. Line two cookie sheets with parchment paper and set aside.
  2. In a large bowl, cream together butter and sugar with an electric mixer until light and fluffy. Add egg, sour cream, and vanilla extract and mix well.
  3. In a small bowl sift flour, baking powder, baking soda, and salt.
  4. Add half of the dry ingredient into the wet ingredients and mix together with a spatula. Add the second half of the dry ingredients to the wet ingredients and mix until well combined.
  5. Flour a clean surface and roll dough out to ¼ inch thickness. Cut out the dough using cookie cutters and place onto parchment lined cookie sheet. Place in the freezer for 15-20 minutes.
  6. Remove from the freezer and bake for 7-10 minutes or until the cookies are golden brown.
  7. Remove and transfer onto a wire rack to cool.
  8. In another medium size bowl, whisk together powdered sugar, meringue powder, sour cream, and vanilla extract. Thin icing out with ½ tablespoon of water at a time until desired consistency.
  9. Decorate using mini candy covered chocolate, sprinkles, and colored sugars.
Back to top