I’m sharing my recipe for sour cream cookies with maple buttercream frosting, a soft and tender cookie that’s perfect for any occasion. These cookies are made with sour cream for extra moisture and topped with a rich maple buttercream frosting that adds just the right amount of sweetness. They’re a favorite in my kitchen during the holiday season or whenever I’m craving something comforting and delicious!
Every year during the Fall and Winter months, I find myself turning to comfort-baking, and these sour cream cookies with maple buttercream frosting really hit the spot! They’re soft, tender, and perfectly sweet, thanks to the tangy sour cream in the dough and the rich maple buttercream frosting on top. If you’ve never had cookies like these, you’re in for a treat—they practically melt in your mouth and are even better when chilled!
This recipe is a go-to for holiday gatherings, cookie exchanges, or any time you’re craving a bakery-style cookie made right at home. Trust me, once you try these cookies, they’ll become a staple in your kitchen, too. If you love this recipe, check out my other cookie recipes!
Table of Contents
- Why You’ll Love These Sour Cream Cookies
- Ingredients You’ll Need
- How to Make Sour Cream Cookies with Maple Buttercream Frosting
- FAQ: Storing, Substitutions, and Tips
- Recipe for Sour Cream Cookies with Maple Buttercream Frosting
Why You’ll Love These Sour Cream Cookies with Maple Buttercream Frosting
- Soft and Moist: The combination of sour cream, butter, and oil ensures these cookies are ultra-soft and never dry.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Flavorful Frosting: The maple buttercream adds a sweet, buttery richness that perfectly complements the tangy cookies.
- Great for Chilling: These cookies taste even better after a little time in the fridge—the texture gets even softer, and the flavors meld beautifully.
Ingredients You’ll Need for These Cookies
For the Cookies:
- All-purpose flour (2 ¾ cups): Provides the structure.
- Baking powder & baking soda: Ensure the cookies rise perfectly.
- Salt: Enhances the flavors.
- Granulated sugar (1 cup): Sweetens the cookies.
- Unsalted butter (½ cup, softened): Adds richness.
- Vegetable oil (½ cup): Keeps the cookies extra moist.
- Eggs (2 large): For structure and softness.
- Vanilla extract (1 tsp) + almond extract (optional, ½ tsp): For flavor.
- Full-fat sour cream (¾ cup): The key to these cookies’ softness and tangy flavor.
For the Maple Buttercream Frosting:
- Unsalted butter (½ cup, softened): The base of the frosting.
- Powdered sugar (2 ½ cups): For sweetness and structure.
- Pure maple syrup (¼ cup): Adds the iconic maple flavor.
- Heavy cream (2 tbsp): Creates a smooth, spreadable consistency.
- Vanilla extract (1 tsp) + salt (a pinch): Enhance the frosting’s flavor.
How to Make Sour Cream Cookies with Maple Buttercream Frosting
Make the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together the dry ingredients (flour, baking powder, baking soda, and salt) in a medium bowl.
- In a large bowl, beat sugar, butter, and oil until creamy. Add eggs one at a time, followed by extracts.
- Alternate adding the dry ingredients and sour cream, beginning and ending with the dry mixture. Mix until just combined.
- Scoop the dough onto baking sheets, spacing cookies 2 inches apart. Bake for 9–11 minutes, then let them cool.
Make the Frosting:
- Beat softened butter until fluffy. Gradually add powdered sugar, followed by maple syrup, vanilla, and salt.
- Add heavy cream a little at a time, beating until the frosting reaches your desired consistency.
- Spread or pipe the frosting onto cooled cookies. Optionally, drizzle with extra maple syrup or sprinkle with chopped nuts for garnish.
FAQ: Storing, Substitutions, and Tips
Full-fat sour cream is best for the softest texture, but light sour cream will work in a pinch.
Store the cookies in an airtight container in the fridge for up to 5 days. They also freeze well (unfrosted) for up to 3 months.
Pure maple syrup is key for the frosting’s flavor, but you can substitute honey or golden syrup in a pinch.
Yes! Store leftover frosting in an airtight container in the freezer for up to 1 month. Let it thaw at room temperature before using.
Sour Cream Cookies with Maple Buttercream Frosting
Ingredients
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- ½ cup vegetable oil for added moisture
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract optional, for a subtle flavor boost
- ¾ cup full-fat sour cream
For the Maple Buttercream Frosting:
- ½ cup unsalted butter softened
- 2 ½ cups powdered sugar
- ¼ cup pure maple syrup
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Make the Cookies:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together the dry ingredients (flour, baking powder, baking soda, and salt) in a medium bowl.
- In a large bowl, beat sugar, butter, and oil until creamy. Add eggs one at a time, followed by extracts.
- Alternate adding the dry ingredients and sour cream, beginning and ending with the dry mixture. Mix until just combined.
- Scoop the dough onto baking sheets, spacing cookies 2 inches apart. Bake for 9–11 minutes, then let them cool.
Make the Frosting:
- Beat softened butter until fluffy. Gradually add powdered sugar, followed by maple syrup, vanilla, and salt.
- Add heavy cream a little at a time, beating until the frosting reaches your desired consistency.
- Spread or pipe the frosting onto cooled cookies. Optionally, drizzle with extra maple syrup or sprinkle with chopped nuts for garnish.
Notes
- Moisture is key! The combination of butter, oil, and sour cream ensures a soft and moist cookie that won’t dry out.
- Don’t over bake! Pull the cookies out when the edges are set but the centers still look slightly underdone—they’ll firm up as they cool.
- Maple syrup matters: Use pure maple syrup for the best flavor. Artificial syrups won’t deliver the same richness.
- For a more decorative finish, sprinkle with crushed pecans or drizzle with extra maple syrup.
- To halve the recipe, reduce all ingredients by half. The yield will be around 12–15 cookies.
- Other cookie recipes you might love:
These sour cream cookies with maple buttercream frosting are destined to be your new favorite dessert. Whether for holidays or everyday indulgence, they’re guaranteed to impress! Let me know if you try them—I’d love to hear what you think.
