Quick Recipe Version (TL;DR)
Amish Sour Cream Sugar Cookies with Vanilla Glaze are soft, thick, farmhouse-style cookies with tender, cake-like centers, lightly golden edges, and a delicate vanilla glaze.
Quick Ingredients
- Dry ingredients: 3 cups all-purpose flour (375 g), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, and 1/4 teaspoon ground nutmeg.
- Wet ingredients: 1/2 cup unsalted butter (113 g), softened; 1 cup granulated sugar (200 g); 2 large eggs; 1 cup full-fat sour cream (240 g); and 2 teaspoons vanilla extract.
- Vanilla glaze: 1 1/2 cups powdered sugar (180 g), 2 tablespoons whole milk (30 ml), and 1 teaspoon vanilla extract.
Do This
- 1. Whisk together the flour, baking powder, baking soda, salt, and nutmeg.
- 2. Beat the butter and granulated sugar for 3 minutes. Beat in the eggs individually, followed by the sour cream and vanilla.
- 3. Mix in the dry ingredients just until combined. Cover and refrigerate for 30 minutes.
- 4. Heat the oven to 350°F (175°C). Scoop 2-tablespoon portions onto parchment-lined baking sheets, spacing them 3 inches apart, and gently flatten into thick, 2-inch-wide rounds.
- 5. Bake one sheet at a time for 10–12 minutes, until the edges are lightly golden and the centers look set. Cool on the sheet for 5 minutes, then on a rack for 15 minutes.
- 6. Whisk the glaze ingredients until smooth. Spread about 1 teaspoon over each cooled cookie and let set for 20 minutes.
Why You’ll Love This Recipe
- Soft, thick centers: Sour cream gives these cookies a tender, cake-like texture that stays lovely after baking.
- Simple farmhouse flavor: Butter, vanilla, and a little nutmeg make every bite comforting without being overly spiced.
- No rolling or cutting: Scoop the dough, gently flatten it, and bake.
- A light finishing touch: The thin vanilla glaze adds sweetness without hiding the cookies’ delicate buttery flavor.
Grocery List
- Produce: None needed.
- Dairy: Unsalted butter, full-fat sour cream, and whole milk.
- Eggs: 2 large eggs.
- Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, ground nutmeg, and vanilla extract.
- Baking supplies: Parchment paper.
Full Ingredients
For the Sour Cream Sugar Cookies
- 3 cups all-purpose flour (375 g), spooned into the measuring cup and leveled
- 1 teaspoon baking powder (4 g)
- 1/2 teaspoon baking soda (2.3 g)
- 1/2 teaspoon fine salt (3 g)
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter (113 g), softened but not melted
- 1 cup granulated sugar (200 g)
- 2 large eggs, at room temperature
- 1 cup full-fat sour cream (240 g), at room temperature
- 2 teaspoons vanilla extract (10 ml)
For the Thin Vanilla Glaze
- 1 1/2 cups powdered sugar (180 g), sifted if lumpy
- 2 tablespoons whole milk (30 ml)
- 1 teaspoon vanilla extract (5 ml)
Step-by-Step Instructions
Step 1: Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg for about 30 seconds. Make sure the leavening agents are evenly distributed so the cookies rise consistently. Set the bowl aside.
Step 2: Cream the butter and sugar
Place the softened butter and granulated sugar in a large mixing bowl. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat on medium speed for 3 minutes, until lighter in color and fluffy. Scrape down the sides and bottom of the bowl halfway through.
The butter should hold its shape but yield easily when pressed. Butter that is melted or very greasy can make the cookies spread too much.
Step 3: Add the eggs, sour cream, and vanilla
Beat in the eggs one at a time, mixing for about 20 seconds after each addition. Scrape the bowl, then add the sour cream and vanilla. Mix on low speed for about 30 seconds, until incorporated. A slightly uneven-looking mixture at this stage is fine; it will come together when the flour is added.
Step 4: Finish and chill the dough
Add the dry ingredients in two additions, mixing on low speed just until the flour disappears. Scrape the bowl and finish with a few gentle folds using a spatula. The dough should be soft, thick, and slightly sticky, rather than firm enough to roll out.
Cover the bowl and refrigerate for 30 minutes. This short chill makes the dough easier to scoop and helps the cookies keep their thick shape. During the last 15 minutes of chilling, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 5: Scoop and shape the cookies
Portion the chilled dough into 30 mounds using about 2 tablespoons, or 38 g, per cookie. Place 10 cookies on each standard 13-by-18-inch baking sheet, leaving about 3 inches between their centers.
With lightly dampened fingertips or the dampened back of a spoon, gently flatten each mound into a round about 2 inches wide and 1/2 inch thick. Keep the cookies thick; pressing them thin will change their soft, cake-like texture. Keep the remaining dough refrigerated while each batch bakes.
Step 6: Bake until just set
Bake one sheet at a time on the center oven rack for 10–12 minutes, rotating the sheet from front to back after 6 minutes if your oven browns unevenly. Plan on 12 minutes per batch, or 36 minutes for three batches.
The cookies are ready when the outer edges are lightly golden, the tops look matte rather than wet, and the centers spring back gently when touched. The tops should remain pale. Avoid waiting for the entire cookie to turn golden, which can dry out the tender centers.
Step 7: Cool and prepare the glaze
Let the cookies rest on their baking sheet for 5 minutes, then transfer them to a wire rack and cool for another 15 minutes, or until completely cool. Put parchment paper beneath the rack to catch any glaze drips.
In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. The glaze should fall from the whisk in a thin ribbon and spread into a light coating. If needed, add milk in 1/2-teaspoon increments to thin it, or powdered sugar in 1-tablespoon increments to thicken it.
Step 8: Glaze and let set
Spoon about 1 teaspoon of glaze onto each cooled cookie and spread it gently over the top, allowing a little to drift toward the edges. Aim for a thin coating rather than a thick layer of frosting.
Leave the cookies on the rack for 20 minutes, until the glaze is set enough to handle. The finish may remain slightly soft underneath, which suits these tender cookies beautifully.
Pro Tips
- Weigh the flour if possible: Too much flour is the most common reason soft sugar cookies turn out dry. If using cups, spoon the flour in rather than scooping directly from the bag.
- Use full-fat sour cream: Its richness and acidity help create the intended tender texture. Avoid substituting liquid cream.
- Mix gently after adding flour: Stop as soon as the dough comes together to keep the crumb soft.
- Use cool baking sheets: A hot sheet can melt the butter in the dough before the cookies have time to set.
- Glaze only cooled cookies: Warm cookies absorb the glaze and can leave you with a patchy, sticky finish.
Variations
- Lemon-vanilla: Add 2 teaspoons finely grated lemon zest when creaming the butter and sugar. For the glaze, replace 1 tablespoon of the milk with 1 tablespoon fresh lemon juice.
- Almond-vanilla: Replace the cookies’ 2 teaspoons vanilla extract with 1 1/2 teaspoons vanilla extract and 1/2 teaspoon almond extract. Keep the vanilla glaze as written.
- Cinnamon farmhouse cookies: Replace the 1/4 teaspoon nutmeg with 1/2 teaspoon ground cinnamon for a warmer spice flavor.
Storage & Make-Ahead
Room temperature: Once the glaze has set, store the cookies in an airtight container in a cool room for up to 2 days. Place parchment between layers so the glazed tops do not stick together. For longer storage, refrigerate for up to 5 days and bring to room temperature before serving.
Freeze: Freeze completely cooled, unglazed cookies in an airtight freezer container for up to 2 months. Thaw at room temperature while still covered, then glaze once thawed.
Make the dough ahead: Cover and refrigerate the dough for up to 24 hours. If it becomes too firm to scoop easily, let it stand at room temperature for 10 minutes. Bake at 350°F (175°C), checking at 12 minutes; thoroughly chilled portions may need 1–2 additional minutes.
Nutrition (per serving)
Calories: 145 kcal | Carbs: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Fiber: 0.3g | Sugar: 13g | Sodium: 86mg | Cholesterol: 29mg
Nutrition is an estimate for 1 glazed cookie, based on a yield of 30 cookies and using all of the glaze.
