Today I’m sharing my Valentine’s Day Sour Cream Sugar Cookie Recipe. This sour cream sugar cookie recipe is at least 50 years old.
It’s one of those recipes that everyone passed around at church parties. I know my mom made some sugar cookies, but I can’t find her recipe.
My daughter, Allison, has a cream cheese sugar cookie recipe that I’m going to share with you today as well. Her recipe calls for almond extract, mine uses vanilla.
How did Valentine’s Day come about?
You might be asking yourself where the idea to celebrate Valentine’s Day came from. There are various theories proposed, but the most common goes back to the third century AD.
At the time most men were expected to be good soldiers for the Roman Empire. Emperor Claudius II actually banned marriage since he thought his married soldiers weren’t as committed and made bad soldiers.
Valentine was a priest from Rome who thought the marriage ban was unfair, so he broke the emperor’s rules and arranged marriages to be performed in secret.
Once Claudius discovered what was going on he had Valentine captured and thrown in jail, and also sentenced to death. Then a funny thing happened, Valentine fell in love with the jailer’s daughter and when he was to be killed on February 14th he sent her a love letter signed, “from your Valentine.”
The Romans had a festival that was thought to have started in 496 Ad that coincided with the start of their springtime. The “romantic” story of Valentine and the fact he was made a saint prompted the church to make the festival a Christian celebration.
Thus St. Valentine’s name and the tradition of people expressing their feelings for those they loved became known as Valentine’s Day and it is celebrated on February 14th every year.
Sour Cream Sugar Cookie Tips
Kitchen Items You Need
- Mixing bowl
- Hand or stand mixer
- Cookie sheets
- Cooling rack
I usually frost mine with my cream cheese frosting, but today I used my daughter’s frosting made with egg whites, powdered sugar, and cream of tartar. Easy peasy recipe.
This sour cream sugar cookie recipe makes a sticky dough. Here’s the deal, the recipe states to put the sticky dough in the refrigerator.
I didn’t do that because my time was limited and I thought, “
I spread flour out and rolled them and picked them up very carefully with a thin frosting spatula. I
I used parchment paper to bake them and for taking pictures. I bought a rolling pin that lets us roll out the dough evenly in increments of thickness that you want your cookies to be.
I like thick cookies because then they are chewy and soft. I used the purple ring which is 3/8-inch thick. You can use the rolling pin with or without the disks on the end. Adjustable Rolling Pin
I used a thin 1-1/2 inch cake spatula to “lift” the cookies onto the parchment paper. Oh, I hope you like this sour cream sugar cookie recipe! I used 4-inch heart-shaped cookie cutters.
Scalloped Heart Cookie Cutters
I bought a new one this year, it has the “Scalloped” edges around the cookie edge. I love the look! Scalloped Heart Cookie Cutter
I had to go to two stores to find the sprinkles to put on the decorated cookies. You know when you add the food coloring and you want a certain color.
Well, my hand was shaking because I wanted a really light colored pink frosting and I was afraid I would put too many drops. I love it when it
I have three granddaughters coming this weekend and we will be making more cookies. I love working in the kitchen with my family, it brings me so much joy.
Can I use a different flour to make these gluten-free?
As far as the flour, the only gluten-free flour I know is made by King Author. It’s the one that you use one cup to one cup. In other words, you substitute one cup of white flour for one cup of this GF flour.
This flour will not work for bread, just giving you the heads up here. King Arthur Measure for Measure GF Flour
How long can I store the cookie dough in the frig?
The longest you can keep this homemade sour cream cookie dough is 3-5 days in the refrigerator.
How do I store these baked cookies?
I use a Rubbermaid or Tupperware airtight container. I frost the cookies right before I serve them. I don’t store the frosted cookies. I store the frosting in the refrigerator.
Can I freeze the cookie dough?
Yes, you can. Just wrap the dough tightly in plastic wrap and freeze it up to 3 months. The nice thing about making the dough ahead of time is that if you have grandkids coming to town you can thaw the cookie dough in the frig the day before.
The dough is ready to roll out when they get here. Then follow the recipe about rolling out the dough. Making cookies with family is so fun!
Can I freeze these cookies?
Yes, you can. Place the cooled cookies without the frosting in an airtight container with waxed paper or parchment between the layers of cookies.
Sour Cream Sugar Cookie Recipe
- 5-1/2 cups white flour (I use bread flour)
- 2 cups sugar
- 1 cup butter, softened
- 1 cup sour cream
- 2 eggs
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 teaspoon vanilla
Preheat the oven to 350 degrees. Cream the sugar, butter, sour cream, eggs, and vanilla. Add the baking soda and salt. Gradually add the flour and mix until thoroughly combined. If you want to make the cookies later, wrap the dough in plastic wrap and put it in the refrigerator. Sprinkle flour on the counter you will roll the cookie dough onto. Sprinkle the rolling pin as well. I like my cookies thick and chewy so I rolled my dough out 3/8 inches thick. I used cookie cutters approx. 4-5 inches in diameter. I baked mine for 15 minutes. Do not overbake. I watched the cookies for the last two minutes to make sure they did not brown.
Sugar Cookie Frosting
- 3 egg whites
- 1 pound powdered sugar
- 1/2 teaspoon cream of tartar
- Food Coloring (optional)
Wait to make the frosting until right before you frost them. It hardens up very quickly. Beat the egg whites until fluffy and thick. Add the powdered sugar and cream of tartar. Add food coloring if desired. Frost quickly as it thickens when dry. Sprinkle with “sprinkle” if desired.
Cream Cheese Sugar Cookies
- 2 cups sugar
- 2 cups butter, softened
- 6 ounces cream cheese, softened
- 1 teaspoon salt
- 1 teaspoon almond or vanilla extract
- 1 teaspoon vanilla
- 3 egg yolks
- 4-1/2 cups flour (I use bread flour)
Preheat the oven to 375 degrees. Cream the sugar, cream cheese, butter, and eggs. Add salt, almond extract, vanilla extract, and egg yolks. Gradually add the flour. Chill the dough if desired in plastic wrap for 2 hours. Roll the dough out onto a floured countertop. Sprinkle flour on the rolling pin as well. Bake for 7-15 minutes depending on how thick or thin you roll out your cookie dough. It will be a sticky dough. After baking, leave the cookies on cooling racks until cool. Frost as desired.
Please keep prepping and teach others to cook from scratch. Stay safe and stay well. May God bless this world, Linda