Sour Cream Sugar Cookies Recipe

My kitchen buzzes with excitement as I prepare my take on soft sugar cookies using creamy unsalted butter, granulated sugar, fresh sour cream and a hint of vanilla extract. With each ingredient harmonizing perfectly, and delicate edible rose petals accenting the final look, these cookies truly beckon a flavorful journey.

I’ve always been a sucker for a good twist on classic treats, and these Sour Cream Sugar Cookies with edible roses are one of my latest discoveries. I first experimented with this recipe when I was messing around in my kitchen and thought “why not add a touch of elegance?” Out came my trusted 1/2 cup unsalted butter, 1 cup granulated sugar, and a large egg beaten at room temperature.

Mixed with 1/2 cup sour cream and a teaspoon of vanilla extract, it all came together beautifully with about 2 1/2 cups all-purpose flour, a hint of baking soda, and salt for balance. There are those delicate moments when these cookies turn out like little tea cakes – soft, slightly tangy, and perfect for when you crave something sweet, with just enough nod to Sugar Cookie Frosting and even a flirtation with Cream Cheese Cookies style flair.

I dust them lightly with powdered sugar and finish with edible rose petals as garnish. Enjoy this treat that I believe will quickly become one of your favorites.

Why I Like this Recipe

I like this recipe primarily because it makes me feel like a real baker in my own kitchen. First off, the way the butter and sugar get whipped together until they’re all light and fluffy is awesome, and it always gives me that rich, melt-in-your-mouth texture that I just can’t get enough of.

Secondly, I really dig how the sour cream adds a bit of tangy moisture to the cookies, making them soft on the inside but crispy around the edges, which is just perfect for satisfying my sweet tooth.

Another reason is the edible rose petals which aren’t only pretty to look at but also add a subtly floral flavor that makes the whole cookie experience way more unique.

Lastly, this recipe is fun and simple enough to follow even when I’m just winging it in the kitchen; knowing that I can even shape the cookies like little roses makes it all the more enjoyable and lets me feel creative without too much hassle.

Ingredients

• Unsalted butter contributes creamy richness, aids in tenderizing cookies, and supports flavor balance.
• Granulated sugar gives the cookies sweet taste, structure, and moisture retention.
• Sour cream adds tangy flavor, moisture, and a velvety texture to the dough.
• Egg helps bind ingredients together and provides a bit of protein boost.
• All-purpose flour forms the cookie structure, delivering carbs and a light, chewy bite.
• Edible rose petals lend a delicate floral note and striking visual accent.
• Dusting powdered sugar adds sweetness and a festive finish to the treats.
• Vanilla extract adds a dash of warmth that elevates the blend, tying flavors together.

Ingredient Quantities

• 1/2 cup unsalted butter, softened (about 113 grams)
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• Edible rose petals for garnish (about 1/4 cup, optional)
• Powdered sugar for dusting (optional)

How to Make this

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

2. In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy.

3. Beat in the egg at room temperature, then add the sour cream and vanilla extract and mix until well combined.

4. In another bowl, whisk together the all-purpose flour, baking soda, and salt.

5. Gradually add the dry ingredients into the butter mixture, stirring just until the dough comes together.

6. If you have time, chill the dough in the fridge for about 30 minutes to make it easier to handle.

7. Roll out the dough on a lightly floured surface to about 1/4 inch thick and cut out your cookies. You can shape them like edible roses if you want.

8. Transfer the cookies to your prepared baking sheet, spacing them about 2 inches apart.

9. If using edible rose petals, gently press them on top of the cookies before putting them in the oven.

10. Bake for 10-12 minutes or until the edges start to turn lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack, and dust with powdered sugar if desired. Enjoy!

Equipment Needed

1. Oven (preheat to 350°F)
2. Baking sheet
3. Parchment paper
4. Large bowl
5. Electric mixer or hand whisk
6. Second bowl
7. Measuring cups and spoons
8. Refrigerator (for chilling the dough)
9. Rolling pin
10. Cookie cutter or knife
11. Spatula
12. Wire cooling rack

FAQ

Sour Cream Sugar Cookies Recipe Substitutions and Variations

• You can substitute unsalted butter with the same amount of margarine or coconut oil if you’re looking for a different flavor profile.
• If you dont have sour cream on hand, try using plain Greek yogurt as a one-to-one replacement its pretty close in texture.
• You can swap granulated sugar for light brown sugar which will add a bit of molasses flavor, just use the same volume.
• If you’re out of baking soda, you can use baking powder instead, but remember that you’ll need about 3 times more baking powder than soda.

Pro Tips

1. Make sure all your ingredients are at room temp before you start mixing. It really helps the butter and egg blend together better, so your dough turns out smooth and not clumpy.
2. Chill the dough longer than 30 minutes if you can. It makes rolling out so much easier and helps the cookies keep their shapes when you’re cutting them out.
3. Be careful not to overmix when adding your dry ingredients. Overworking the dough can make your cookies tough instead of nice and soft.
4. If you’re adding edible rose petals on top, try gently pressing them into the dough to avoid them falling off during baking. Just be delicate so they stick around for that beautiful finish.