Jesse's Mom's Sour Cream Cookies
Makes 22 to 36
  • 1 cup (230 grams) unsalted butter, softened
  • 1½ cups (315 grams) granulated sugar
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup sour cream, room temperature
  • 5 cups (700 grams) all-purpose flour
  • ¼ teaspoon (1.5 grams) kosher salt
  • 1 teaspoon (6 grams) baking soda
  • 1 teaspoon (4 grams) baking powder
  • Icing:
  • 3 tablespoons (45 grams) unsalted butter
  • 1½ cups (216 grams) confectioners’ sugar
  • 1 teaspoon vanilla extract 2 to 3 tablespoons milk
  1. For cookies: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add in the egg yolks, vanilla, and sour cream, and beat until fluffy.
  2. In a small bowl, whisk together the flour, salt, baking soda, and baking powder. Add the dry ingredients to the cream mixture, and beat until just combined. Do not overmix. Wrap in wax paper, and refrigerate overnight.
  3. Preheat oven to 350°, and line a cookie sheet with parchment paper.
  4. On a floured surface, roll out the dough to ¼-inch thickness. Using your favorite holiday cookie cutter, cut out cookies. Bake cookies until the bottoms are lightly browned, about 10 minutes. Cool on a wire rack. Store in an airtight container in the refrigerator until ready to apply icing.
  5. For icing: Melt butter, then whisk in confectioners’ sugar and vanilla. Whisk in milk, 1 tablespoon at a time, until desired consistency is reached. Ice cookies, and then lay flat in the fridge until set.
Recipe by Bake from Scratch at