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Sour cream cookies with maple buttercream frosting sitting on plate with milk

Sour Cream Cookies with Maple Buttercream Frosting

Taylor Svetlichny
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.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Coffee, Dessert
Cuisine American
Servings 24 cookies
Calories 210 kcal

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.
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