Sour Cream Cookies

Sour Cream Cookies

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  • 1 C butter or margarine, room temperature
  • 1 ½ C Pioneer® Sugar
  • 2 eggs, room temperature
  • 3 ½ C all-purpose flour, unsifted
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. ground nutmeg
  • orange or lemon zest (as desired), finely grated
  • ¼ C sour cream
  • Pioneer® Sugar


  1. In a large bowl cream together butter and Pioneer® Sugar. Add eggs and mix well; set aside.
  2. On waxed paper, sift together flour, baking soda, salt and nutmeg. Add orange or lemon zest and blend together. Add a portion of flour mixture to wet mixture and mix well. Add a portion of sour cream to batter and mix well. Alternate the flour and sour cream mixing well after each addition, ending with the flour mixture. Wrap dough in waxed paper and chill for one hour.
  3. Preheat oven to 350° F. Cover cookie sheet with parchment paper.
  4. Using a teaspoon, scoop dough and roll into balls about the size of a walnut. Put some extra Pioneer® Sugar into a small bowl and roll the balls in the sugar to completely cover them. Place about 1 to 2-inches apart on cookie sheet and bake for 12-15 minutes or until edges are slightly golden. Tops of cookies will be white and sugary. Do not over bake.

Cook's Note

 Dough may be dropped onto cookie sheet by teaspoon instead of chilling. Sprinkle tops with Pioneer® Sugar and bake as directed. (If chilled and rolled into balls, cookies will be uniform in size and will spread to a rounder more uniform shape.)
Sour Cream Cookies
1 vote, 4.00 avg. rating (74% score)

While every effort is made to ensure that the information contained in the recipes on our website is accurate, not all recipes are tested by Michigan Sugar Company. Michigan Sugar Company does not guarantee the outcome of these recipes and are prepared at your own risk. Most recipes are submitted through visitors and recipe contests sponsored by Pioneer Sugar®.