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–+ servings
Sour Cream Brown Butter Cookies served on wooden plate

Sour Cream Brown Butter Cookies

With a warm, rich flavor these sour cream cookies are topped with brown butter, and cream cheese frosting for the ultimate comfort.
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Prep Time 50 minutes
Cook Time 10 minutes
25 minutes
Total Time 1 hour 25 minutes
Servings 14 cookies
Calories 383 kcal

Ingredients
  

For the cookies:

  • 1 cup unsalted butter (226 g) at room temperature
  • 1/3 cup sour cream (80 g)
  • 1/3 cup sugar (65 g)
  • 1/2 cup brown sugar (100 g)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour (190 g)
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder

For the frosting:

  • 1/2 cup butter (113 g) (for brown butter)
  • 4 ounces cream cheese (113 g)
  • 2 cups powdered sugar (240 g)

Instructions
 

Preparing the brown butter:

  • In a saucepan over medium-high heat, melt the butter and cook, stirring constantly, until it turns golden brown and develops a nutty aroma.
  • Remove from heat and transfer to a small bowl. Let cool to room temperature. Set aside for the frosting.

Preparing the cookies:

  • In a large bowl, beat the butter with the sour cream, sugar, and brown sugar until creamy and smooth.
  • Add the egg and vanilla extract. Beat until fully incorporated.
  • Add the flour, salt, baking soda, and baking powder. Mix with a spatula until a homogeneous dough forms.
  • Place the dough in the freezer for 30 minutes to make it easier to handle.
  • Using a #20 scoop, form dough balls and place them on a baking sheet lined with parchment paper.
  • Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, checking for doneness. Remove and let cool completely on a wire rack.

Preparing the frosting:

  • In a bowl, beat the brown butter with the cream cheese and powdered sugar for about one minute until smooth and creamy.

Decoration:

  • Once the cookies are completely cool, top each with a tablespoon of frosting.

Notes

  • Brown Butter Cooling: Allow the brown butter to cool completely before using it in the frosting. If it’s still warm, it can melt the cream cheese and create a runny frosting.
  • Room Temperature Ingredients: Ensure that the butter, sour cream, and egg are at room temperature for a smooth and even cookie dough texture.
  • Chill the Dough: Chilling the dough helps prevent excessive spreading and enhances the flavor. For best results, chill for at least 30 minutes or even overnight.
  • Use a Cookie Scoop: Using a #20 cookie scoop ensures uniform cookies
    that bake evenly.
  • Baking Time Variations: Depending on your oven, baking time may vary. Keep an eye on the cookies, and remove them when the edges are set but the centers are still soft.
  • Frosting Consistency: If the frosting is too thick, add a splash of milk. If it’s too thin, add more powdered sugar until the desired consistency is reached.
  • Extra Texture: Sprinkle chopped nuts, a pinch of sea salt, or even a drizzle of caramel over the frosted cookies for added depth.
  • Storage Tips: Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
  • Make-Ahead Option: You can freeze the cookie dough balls before baking. When ready to bake, place them directly in the oven, adding a couple of extra minutes to the baking time.

Nutrition

Calories: 383kcalCarbohydrates: 41gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 75mgSodium: 184mgPotassium: 53mgFiber: 0.4gSugar: 30gVitamin A: 768IUVitamin C: 0.05mgCalcium: 38mgIron: 1mg
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