This recipe for sour cream cookies with cinnamon has been a holiday staple in my family for as long as I can remember. I first tasted these delicate, melt-in-your-mouth stars at my grandmother’s kitchen table one winter afternoon; she slid a warm tray across the table and the whole room paused while we all reached for one. They’re deceptively simple — only five core ingredients — but the texture is what makes them unforgettable: a tender, buttery crumb with a faint tang from the sour cream, finished in a whisper of warm cinnamon-sugar that caramelizes slightly on the surface after rolling while still warm.

I discovered how forgiving this dough is when I tried to make them in a rush for a playdate and nearly overhandled the dough. The cookies still turned out perfectly tender. Over the years I’ve adjusted minor details — the precise thickness, chilling time, and cutter size — to yield consistently beautiful stars that are crisp at the edges and soft inside. Whether you’re baking dozens for a holiday cookie tray or a quick weeknight treat, these stars are easy, fast, and nostalgic: they bring back the smell of powdered sugar, worn wooden rolling pins, and family gatherings.

Ingredients

• Unsalted butter (room temperature): Use about 1 1/8 cups (2 1/4 sticks) of softened butter. I prefer European-style butter for a richer flavor, but standard unsalted butter is fine — it provides the tender, flaky structure.
• Full-fat sour cream: 1 1/4 cups sour cream at room temperature adds moisture and a slight tang that keeps these cookies from tasting overly sweet. Avoid low-fat versions for best texture.
• All-purpose flour: 4 cups all-purpose flour, plus extra for dusting. Spoon and level the flour into the cup to avoid packing; this ensures the dough isn’t dry.
• Granulated sugar: 6 tablespoons (about 3/8 cup) for a gently sweet dough; most of the sweetness comes from the finishing coat so the cookie stays delicate.
• Ground cinnamon: 1 teaspoon mixed with sugar for rolling — choose true Ceylon or good-quality cassia for bright cinnamon flavor.

Instructions

Make the dough: In a large bowl, cream the softened unsalted butter until smooth and slightly fluffy. Add the sour cream and mix until a uniform, slightly glossy mixture forms. Gradually add the all-purpose flour and the 6 tablespoons of sugar, stirring until the dough just comes together — avoid overmixing. You want a cohesive, slightly pliable dough that holds its shape without becoming stiff. Form and chill: Turn the dough out onto a lightly floured surface and gently knead just to incorporate any loose flour until smooth. Form into a disc or ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour. Chilling firms the butter and makes rolling easier while reducing spread in the oven. Prepare to roll: Preheat the oven to 350°F for conventional ovens (use 325°F for convection/fan ovens). Line baking sheets with parchment paper. Lightly flour your work surface and rolling pin — the dough should be rolled to about 1/8 inch (roughly 5 mm) for thin stars or up to 3/8 inch (about 1 cm) for thicker, tender stars. Cut the stars: Use a small star cutter around 1.5–2 inches (about 4–5 cm) across. Press straight down; avoid twisting the cutter to maintain clean edges. Transfer stars to prepared baking sheets, spacing them about 1 inch apart. If the dough warms up while cutting, return it to the fridge for 10–15 minutes to keep the shapes crisp. Bake: Bake in the preheated 350°F oven for 8–10 minutes for thin stars, or 10–13 minutes for thicker stars, until the edges are lightly golden. Watch the first batch closely — these cookies color quickly and you want them pale and tender, not deeply browned. Coat in cinnamon sugar: While the cookies are still warm, roll them in a shallow bowl containing the cinnamon-sugar (mix 1 teaspoon cinnamon with the 6 tablespoons sugar). The warmth slightly melts the sugar, creating a thin, fragrant coating. Place on a wire rack to cool completely.

Storage Tips

Store cooled cookies in an airtight container layered with parchment paper to prevent sticking. At room temperature they stay fresh for up to 5 days. For longer storage, place cookies in a single layer in a freezer-safe container and freeze up to 3 months; thaw at room temperature before serving. If you prefer a slightly crisper finish after freezing, rewarm individual cookies for 2–3 minutes in a 300°F oven.

Ingredient Substitutions

You can substitute full-fat sour cream with an equal amount of full-fat Greek yogurt for a similar tang and texture, though the final crumb will be a touch denser. For a dairy-free version, use a plant-based butter and coconut-based sour cream alternative — the flavor will change noticeably. For reduced sugar, halve the sugar in the dough and dust lightly with a sugar substitute-blend for rolling, but note that texture and color may vary.

Serving Suggestions

Arrange these stars on a festive platter with powdered sugar dusting and sprigs of rosemary for holiday cheer. They pair beautifully with hot cider, black tea, or a simple vanilla glaze for a sweeter finish. For cookie exchanges, stack them in cellophane bags with a ribbon — their neat star shape makes them ideal gifts.

Cultural Background

Cookies made with sour cream are rooted in Central and Eastern European home baking, where dairy was commonly used to keep baked goods tender without large quantities of sugar. The addition of cinnamon and the small cut-out shapes became a holiday tradition in many households, passed down through generations as an accessible yet elegant treat for gatherings and celebrations.

Seasonal Adaptations

In winter, add a pinch of ground cloves or orange zest to the cinnamon-sugar for a festive aroma. For spring, swap the cinnamon for ground cardamom and roll the stars in superfine sugar for a floral note. Use seasonal cookie cutters — trees, bells, or flowers — to adapt the same dough for any holiday or occasion.

Meal Prep Tips

For efficient prep, make the dough the night before and refrigerate in a single disc. On baking day, slice and roll portions and bake in batches. You can also roll the dough between two sheets of parchment, freeze flat, then cut frozen for consistent shapes and less warm-up time. Keep a small bench scraper handy to transfer shapes cleanly to the baking sheet.

These sour cream stars are more than a cookie; they are a warm, simple reminder of family kitchens and shared moments. I hope they become a favorite in your home — easy to make, lovely to share, and perfect for memories.