Soft and fluffy Old-fashioned Sour Cream Cookies are far easier to make than their sugar cookie counterpart. No rolling or cookie cutters necessary! If you’d like, frost them with a simple vanilla glaze and add a pinch of festive-colored sprinkles to dress them up for the holidays!
Add the flour, baking powder, baking soda, and salt to a medium-sized mixing bowl and whisk to combine. Set aside until ready to use.
Add the butter and sugar to a bowl of a stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large bowl and a handheld mixer. Beat on medium-high speed until lightened in color and fluffy, about 3 minutes.
Add the eggs one at a time and mix after each addition. Add the vanilla and the sour cream and mix on medium speed until combined.
With the mixer on low, gradually mix in the dry ingredients. Once the dry ingredients are evenly incorporated, cover the bowl with plastic wrap and refrigerate for about 1 hour to chill the dough. The dough will be sticky.
Preheat the oven to 375°F and have ready a cookie sheet lined with a silicone baking mat or parchment paper.
Drop heaping tablespoon-sized mounds of dough onto the baking sheet, spacing each cookie about 2" apart. With damp hands, gently press down on the top of the cookies to flatten slightly. Bake for 13-15 minutes, until the edges of the bottom edges of the cookies are tinging golden-brown.
Once your cookies have completely cooled, you can add a glaze topping to them if you'd like! First, transfer the cookies to a work surface lined with a sheet of wax paper.
Combine the above ingredients in a bowl and stir until the mixture is in liquid form. Pour a small spoonful of the glaze over the tops of the cookies. If adding sprinkles, be sure to do it quickly, as the glaze will set up quickly!
Set aside for about 30-45 minutes and allow the glaze to fully set.
The Anthony Kitchen