Belfonte Dairy | From the Heart of Kansas City

Sour Cream Cookies

These sour cream cookies are a festive St. Patrick’s Day dessert you won’t want to miss making this year!


  • 1⁄2 cup (110g) unsalted butter, room temperature
  • 3⁄4 cup (158g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1⁄3 cup (80g) Belfonte sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 1⁄2 teaspoon almond extract
  • 2 cups (280g) all purpose flour
  • 1/4 cup corn starch
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon baking soda
  • 1⁄4 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • batch or can of frosting, dyed green


  • Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.

  • In a large bowl or the bowl of a stand mixer, cream room temperature butter and granulated sugar together until light and creamy. This should be about 2-3 minutes of mixing.

  • Add the egg and egg yolk to the batter, mixing until fully combined.

  • Add room temperature Belfonte sour cream, vanilla extract, and almond extract to the dough, scraping down the sides and bottom of the bowl to ensure the mixture is fully incorporated.

  • Slowly, add the all purpose flour, corn starch, baking powder, baking soda, cream of tartar, and salt to the wet ingredients, mixing until smooth. Do not overmix.

  • Form dough balls into 2-tablespoon balls. Place balls at least 2 inches apart on the baking sheets.

  • Bake the cookies for 7-10 minutes until the centers of the cookies are set and cracked. Tops will not be golden or colored in the slightest. The middle should feel firm when touched- not wet or dense.

  • Let the cookies sit for 2 minutes before transferring to a wire rack or plate to continue cooling.

  • Once cooled, decorate the cookies with frosting and sprinkles as desired.

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