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Frosted Sour Cream Cookies picture

Frosted Sour Cream Cookies

These frosted cookies are tasty, moist and can be decorated for any occasion with the addition of colorful sugar sprinkles. This cookie recipe works well at high altitudes!

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  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 ounces (1/2 cup or 1 stick) unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup walnuts, finely chopped
  • For the Frosting:
  • 2 1/4 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • pinch of salt
  • 1 1/2 tablespoons unsalted butter, at room temperature
  • 3 tablespoons sour cream
  • Topping ideas:
  • 1/2 cup finely chopped walnuts; or
  • 1/2 cup finely chopped or grated chocolate; or
  • Colorful sugar sprinkles

Makes about 72 cookies

  1. Preheat the oven to 400F (Note: For high altitude baking, place the rack in the center of the oven and lower the oven temperature to 375F.  For best results, bake only one pan of cookies at a time.)
  2. In a medium bowl whisk together the flour, salt, baking powder and baking soda.
  3. In the bowl of an electric mixer cream together the butter and sugar until white and fluffy.  Scrape down the sides of the bowl and then add the eggs one at a time, beating well between each addition. Add the vanilla and beat until combined.
  4. Turn the speed to low.  Add 1/3 of the flour mixture and mix until just combined, and then add 1/2 the sour cream and mix until just combined.  Continue alternating between the remaining flour and sour cream, mixing just enough between additions for the ingredients to be incorporated.
  5. Add the walnuts and mix until combined.
  6. Grease a baking sheet with cooking spray or line it with a non-stick (Silpat) mat.  Use two spoons or a scoop to drop the dough by the heaping tablespoon onto the prepared baking sheet, about 2 inches apart (they will spread!)
  7. Bake for 10 minutes or until the cookies are a light golden color.
  8. Meanwhile, make the frosting by combining all frosting ingredients in a medium bowl.  Stir well and/or use a fork to remove any lumps and make the frosting smooth.
  9. When the cookies are finished baking, remove them from the oven and transfer to a wire rack.  While they are still warm, spread a little frosting on each cooking and sprinkle the top with the topping of your choice.
  10. Cool completely and then store in an airtight container at room temperature for up to a week.  The cookies can also be frozen for up to 3 months.

This (Storing Fruits and Vegetables) video gave me everything I needed to know and I'm so grateful. I start my share at my local csa today and I'm so excited!!