Sour Cream Sugar Cookies with Cream Cheese are your next go-to when you need tender, melt-in-your-mouth cookies that are surprisingly simple to whip up. This recipe is your ticket to homemade goodness, offering a delightful twist on classic sugar cookies with a touch of tangy cream cheese richness that makes them utterly irresistible.
Key Ingredients for Sour Cream Sugar Cookies with Cream Cheese
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 oz cream cheese, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
How to Make Sour Cream Sugar Cookies with Cream Cheese
Get ready for a cookie experience that’s both incredibly easy and astronomically delicious! These Sour Cream Sugar Cookies with Cream Cheese are a dream to make, promising a wonderfully tender crumb and a subtly tangy sweetness that will have everyone asking for seconds. With a preparation time of just 20 minutes and 25-30 minutes of baking, you’ll have a batch of perfect cookies ready to impress in no time.
Step-by-Step Instructions
- Cream the Butter, Sugar, and Cream Cheese: In a large mixing bowl, beat together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add the softened cream cheese and continue beating until well combined and smooth, scraping down the sides of the bowl as needed. This initial creaming step is crucial for achieving a tender cookie texture.
- Incorporate Wet Ingredients: Beat in the large egg until fully incorporated, followed by the vanilla extract. Then, add the sour cream and mix on low speed until just combined. Avoid overmixing at this stage; we want to keep the dough tender.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dry ingredients.
- Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix the dough once the flour is added, as this can lead to tough cookies. The dough will be soft and slightly sticky.
- Chill the Dough (Optional but Recommended): For easier handling and to prevent excessive spreading during baking, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to an hour. Chilling allows the fats to firm up, making the dough easier to roll or scoop.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Shape the Cookies: You have a few options here! For classic drop cookies, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. If you prefer rolled cookies, lightly flour a surface and roll the dough to about 1/4-inch thickness, then use cookie cutters. For a simpler approach after chilling, you can roll the dough into small balls and then gently flatten them with the bottom of a glass or your palm.
- Bake the Cookies: Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set. The exact baking time will depend on the size and thickness of your cookies.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up before being moved.
Why You’ll Love This Sour Cream Sugar Cookies with Cream Cheese
You’ll absolutely adore these Sour Cream Sugar Cookies with Cream Cheese because they deliver unparalleled tenderness and a delightful, subtle tang that elevates them beyond your average sugar cookie. Unlike a standard sugar cookie that can sometimes be a bit crisp, these beauties boast a melt-in-your-mouth quality thanks to the sour cream and cream cheese, creating a moist and rich texture that’s simply divine. They are remarkably budget-friendly to make at home, far more economical than store-bought treats, and their delightful flavor profile is perfectly complemented by a simple dusting of powdered sugar or a delicate sprinkle of edible glitter.
Imagine the joy of pulling a batch of these delicate, flavor-packed cookies from your oven – they’re a testament to how simple ingredients can create extraordinary results. If you’re a fan of soft, chewy cookies like classic white chocolate macadamia nut cookies, you’ll find these have a similar delightful texture but with a unique, bright sweetness. Don’t just dream about perfect cookies; make them a reality! Give these Sour Cream Sugar Cookies with Cream Cheese a try today and prepare to be delighted.
Storing and Reheating Tips
Proper storage is key to keeping your Sour Cream Sugar Cookies with Cream Cheese perfectly fresh and delicious. After your cookies have cooled completely, store them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. Frozen cookies will maintain their quality for up to 2-3 months. To reheat, you can simply let frozen cookies thaw at room temperature for about 30 minutes, or gently warm them in a low-temperature oven (around 250°F or 120°C) for a few minutes to revive their texture.
Final Thoughts
These Sour Cream Sugar Cookies with Cream Cheese are a testament to the magic that happens when simple, quality ingredients come together. They offer a delightful balance of sweetness and tang, making them a truly special treat. We encourage you to bake a batch and experience their incredible tenderness for yourself – happy baking!
Sour Cream Sugar Cookies with Cream Cheese
Ingredients
Equipment
Method
- In a large mixing bowl, beat together the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes. Add the softened cream cheese and continue beating until well combined and smooth, scraping down the sides of the bowl as needed. This initial creaming step is crucial for achieving a tender cookie texture.1 cup unsalted butter, softened, 1 cup granulated sugar, 4 oz cream cheese, softened
- Beat in the large egg until fully incorporated, followed by the vanilla extract. Then, add the sour cream and mix on low speed until just combined. Avoid overmixing at this stage; we want to keep the dough tender.1 large egg, 1 teaspoon vanilla extract, 1/2 cup sour cream
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dry ingredients.3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix the dough once the flour is added, as this can lead to tough cookies. The dough will be soft and slightly sticky.3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- For easier handling and to prevent excessive spreading during baking, cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes to an hour. Chilling allows the fats to firm up, making the dough easier to roll or scoop.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- You have a few options here! For classic drop cookies, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. If you prefer rolled cookies, lightly flour a surface and roll the dough to about 1/4-inch thickness, then use cookie cutters. For a simpler approach after chilling, you can roll the dough into small balls and then gently flatten them with the bottom of a glass or your palm.
- Bake for 12-15 minutes, or until the edges are lightly golden brown and the centers are set. The exact baking time will depend on the size and thickness of your cookies.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely. This allows them to firm up before being moved.