Sour Cream Cookies with Maple Buttercream Frosting
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.
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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