My old fashioned sour cream cookies have a soft, cakey texture and a sweet and simple frosting. No chilling required!

Recipe: https://sugarspunrun.com/sourcreamc...

Ingredients
½ cup unsalted butter, softened (113g)
1 cup granulated sugar (200g)
½ cup sour cream (120g)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 Tablespoon fresh lemon zest (optional)
2 ½ cups allpurpose flour (315g)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
Frosting
½ cup unsalted butter, softened (113g)
1 ½ cups powdered sugar (190g)
2 Tablespoons sour cream (30g)
1 teaspoon vanilla extract
¼ teaspoon salt
Food coloring (optional)
Sprinkles (optional)

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Baking sheet (Affiliate Link): https://amzn.to/36AXRkO
Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx

Instructions
00:00 Introduction
00:24 Preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside.
00:29 In a large mixing bowl, use an electric mixer to beat together butter and sugar until light and fluffy.
00:58 Add sour cream, egg, and vanilla extract and beat together until creamy and well combined. If using lemon zest, stir this in here as well.
02:05 In a separate, mediumsized bowl whisk together flour, baking powder, baking soda, and salt.
02:23 Gradually add dry ingredients to wet, stirring together until completely combined.
03:05 Scoop dough by level 1 ½ Tablespoon sized scoop and drop onto prepared baking sheet, spacing cookies at least 2” (5cm) apart. Transfer to center rack of preheated 350F (175C) oven and bake for 1011 minutes.
03:30 Within a minute of the cookies coming out of the oven, very lightly flatten the tops with the bottom of a clean glass or measuring cup (optional, but allows for a flat surface for icing). Allow to cool completely on the cookie sheet before frosting.
Frosting
04:03 Combine butter and sugar in a large mixing bowl and use an electric mixer on lowspeed to beat together until smooth and creamy.
04:33 Add sour cream, vanilla extract, and salt and beat together to completely combine. If using food coloring, add a few drops and stir to evenly color the frosting.
05:19 Once cookies are completely cooled, spread frosting evenly over cookies (I use 23 teaspoons of frosting per cookie).

Notes
Storing
Store in an airtight container at room temperature for up to 3 days. Cookies may be frozen for several months.
Strawberry pink frosting
For the cookies in the photos I colored the frosting pink by stirring in 1 Tablespoon of pulverized freezedried strawberries.

Facebook:   / sugarspunrun  
Instagram:   / sugarspun_sam  
Pinterest:   / sugarspunrun  
Email List: https://sugarspunrun.com/subscribe/