No Roll Sour Cream Sugar Cookies
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Sugar cookies are a universal favorite, but surprisingly, my husband is one of the few exceptions. There’s something truly inviting about a buttery vanilla sugar cookie topped with a sweet buttercream frosting, just like these No Roll Sour Cream Sugar Cookies.
While sprinkles are optional, I adore the colored sugar sprinkles. For the photo, I chose shamrock sprinkles to celebrate the upcoming St. Patrick’s Day. The beauty of these soft sugar cookies lies in their versatility – you can easily make them festive by coloring the frosting or adding themed sprinkles. You can use it for Christmas, Valentine’s, etc.
These cookies owe their soft and tender texture to the addition of sour cream. No rolling and cutting are required, making the process even easier. No need to chill the dough either! A cookie scoop is ideal for portioning the dough, but a simple spoon works just as well for dropping the dough onto the baking sheet.
Ingredients for No Roll Sugar Cookies
- BUTTER
- SUGAR
- EGGS
- VANILLA
- FULL-FAT SOUR CREAM
- BAKING SODA
- BAKING POWDER
- FLOUR
- POWDERED SUGAR
- MILK
Instructions for No Roll Sugar Cookie Recipe
Preheat Your Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures that your cookies bake evenly.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together with an electric mixer or stand mixer until the mixture is creamy and well-combined. This step creates a smooth and fluffy base for your cookie dough.
Add Wet Ingredients: Add the eggs, vanilla extract, and sour cream to the bowl. Beat the mixture until it’s smooth and all the ingredients are fully incorporated.
Combine Dry Ingredients: Add the baking soda, baking powder, and flour to the bowl. Beat the mixture until everything is well combined. The dough will be soft and somewhat similar to cake batter in consistency.
Prepare Baking Sheets: Line your baking sheets with parchment paper. Using a cookie scoop or spoon, drop walnut-sized amounts of dough onto the prepared baking sheets. Make sure to place the dough balls 2-3 inches apart to allow room for spreading.
Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies at 350 degrees Fahrenheit for 10-12 minutes. The cookies are done when the edges are golden, and the centers are set.
Cool the Cookies: Allow the cookies to cool on the baking sheet for a minute or two before transferring them to a wire rack to cool completely. This helps them set and maintain their shape.
Prepare the Frosting: While the cookies are cooling, prepare the frosting. In a mixing bowl, beat the butter until smooth. Add the powdered sugar, vanilla extract, and milk, and beat until the frosting is smooth and creamy. If desired, add food coloring to customize the frosting.
Frost the Cookies: Once the cookies are completely cool, spread the frosting over each one. Enjoy the delicious frosted cookies with family and friends! This recipe makes about 3 1/2 dozen cookies, perfect for sharing or enjoying over a few days.
Frequently Asked Questions
What type of butter should I use for this recipe?
You can use either salted or unsalted butter for this recipe. If using salted butter, you may want to reduce the added salt in the recipe to balance the flavors.
Can I substitute the full fat sour cream with another ingredient?
Yes, you can substitute sour cream with Greek yogurt or crème fraîche. Both options will provide a similar creamy texture and tangy flavor.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden and the centers are set. They should also spring back slightly when touched.
Can I make the dough ahead of time?
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. When ready to bake, let the dough sit at room temperature for a few minutes before scooping onto the baking sheets.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies for up to 3 months. Thaw at room temperature before serving.
How do I ensure the frosting is smooth?
To ensure smooth frosting, make sure the butter is softened before beating. Gradually add the powdered sugar and beat until smooth. If the frosting is too thick, add a little more milk to achieve the desired consistency.
Can I color the frosting?
Yes, you can add food coloring to the frosting to customize the color. Gel food coloring works best as it doesn’t affect the consistency of the frosting.
For more recipes like this, try:
No Roll Sour Cream Sugar Cookies
Real Mom Kitchen
Ingredients
- ½ cup butter
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla
- ⅔ cup sour cream
- ½ tsp baking soda
- 1 Tbsp baking powder
- 4 cups flour
Frosting:
- ¾ cup butter
- 3 ¾ cups powdered sugar
- 1 ½ tsp vanilla
- 3 Tbsp milk
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, beat butter and sugar together until creamy.
- Add eggs, vanilla, and sour cream and beat until smooth.
- Add baking soda, baking powder and flour and beat together until combined — the dough will be soft, almost like cake batter.
- Preheat oven to 350 degrees F and line baking sheets with parchment paper. Using a cookie scoop or spoon to drop walnut sized amounts of dough onto baking sheets, placing 2-3 inches apart.
- Bake at 350 degrees for 10-12 minutes, until edges are golden and centers are set. Allow to cook on sheet of a minute or two and then place on a rack to cool completely.
- Once cool, make frosting.Beat butter until smooth. Add sugar, vanilla and milk and beat until smooth. Color if desired and spread on cooled cookies. Makes 3 1/2 dozen cookies.
Nutrition
Recipe adapted from The Recipe Rebel.
