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plate of granny's sour cream cookies
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5 from 1 vote

Granny’s Sour Cream Cookies

Soft, tangy and lightly sweet, Granny's Sour Cream Cookies go from freezer to the dessert plate perfectly! We love these little delights with icing or plain, either one! A delightful memory of granny in cookie form! Make these with frosting or not with sprinkles or not. It's totally up to you.
Prep Time15 mins
Cook Time10 mins
Course: Dessert
Cuisine: American
Keyword: sour cream cookies
Servings: 24 cookies
Calories: 176kcal
Author: Wendi Spraker
Cost: $10


  • mixing bowl
  • Mixer
  • spatula
  • Cookie Scoop
  • Parchment Paper or Silpat
  • baking sheet
  • oven


For the Cookies

  • ½ Cup Butter room temperature
  • 1 Cup Sugar
  • 1 Egg
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 ⅔ Cup All Purpose Flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp kosher salt ¼ tsp table salt
  • ¼ tsp nutmeg
  • ½ cup sour cream

For the Frosting

  • 1 Block Cream Cheese room temperature
  • 4 Tbs Butter room temperature
  • 4 oz powdered sugar
  • 1 Tbs Sour Cream
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • Milk to thin if needed.


  • Preheat oven to 425. Line 2 baking sheets with parchment paper or a silicone baking mat.
  • In the bowl of a stand mixer or in a large bowl add all of the ingredients. Beat at medium speed with stand or hand mixer until well combined.
  • Using a 1- 1 ½ inch cookie scoop, scoop by rounded spoonfuls onto the baking sheet.
  • Bake for 4 minutes. Turn the pan around and bake for another 4 minutes. Total baking time 8-10 minutes. Cookies will be mounded and lightly browned on the bottom when done.
  • For the Icing
  • Mix icing ingredients in the bowl of a stand mixer or in a large bowl and use a hand mixer.
  • Mix well until smooth and well combined.
  • Add food coloring to tint if desired.



  • This recipe makes about 24 cookies.
  • There's no special order to mix these cookies, just dump it all in and mix it up. One of the beauties of this recipe, if you ask me.
  • The other great thing? These are done in 8-9 minutes. no joke. They puff when they cook and lightly brown on the bottom. So easy.
  • Here's my dirty little secret, freeze them individually on a baking sheet. When frozen, put them into a gallon sized freezer bag. Then, they are ready to get out one at a time, heat in the microwave and enjoy! (Don't freeze them if you have already iced them, only if they are plain or with simple sprinkles).
  • Make these perfect for any holiday by adding food coloring to the icing before adding it to the cookies. You can divide the icing between different bowls to make a rainbow of colored cookies!
  • I recommend turning the cookies after 4 minutes because these are very light and fluffy and that will keep them from being overdone on one side if your oven doesn’t heat evenly (like mine doesn’t).


Serving: 1cookie | Calories: 176kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 195mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 224IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg