
Delicate star-shaped cookies rolled in cinnamon sugar — a simple five-ingredient heirloom that delivers buttery tenderness and old-fashioned charm.

This recipe for Sour Cream Cookies with Cinnamon has lived in my family for decades and shows up every holiday season on plates that travel between neighbors, teachers, and anyone who needs a little sweetness. I first learned this version from my grandmother, Alex's mother, who insisted that the dough be handled quickly and chilled solidly before cutting. The result is a cookie that is crisp at the edges with a tender, almost melt-in-your-mouth center because of the sour cream and generous butter. They are lightly sweet but rich in flavor — the cinnamon-sugar finish is the final touch that gives them an irresistible warm spice and the nostalgic aroma of winter kitchens.
I discovered how forgiving this dough is one blustery December when I only had a sliver of brown butter and a jar of sour cream left. By adjusting patiently and chilling longer, I matched my grandmother's texture exactly. These stars are not overly sugary and their elegant shape makes them perfect for gifting. The technique is straightforward: mix, chill, roll, cut, bake, and roll while warm in cinnamon-sugar. With only five pantry staples and minimal hands-on time, they’re a joy to make with kids or an excellent addition to a cookie swap.
My family always asks for these on cookie day. I remember one year when I doubled the batch and still ran out — neighbors came by and left their empty tins as encouragement. They freeze perfectly and are one of those gifts everyone remembers because they are simple, pretty, and utterly satisfying.
What I love most is how these stars announce the holidays — even before tasting, guests smile at the simple beauty. One winter I shipped a tin to a friend overseas; she wrote back a week later saying the scent brought back childhood memories. Those stories remind me this is a recipe to pass on: easy, reliable, and full of warmth.
Store cooled cookies in a single layer or with parchment between layers inside an airtight container at room temperature up to 5 days. For longer storage, freeze in a heavy-duty freezer bag or rigid container for up to 3 months; flash-freeze in a single layer first so stars don’t stick. To refresh slightly stale cookies, warm them at 300°F (150°C) for 3–4 minutes or microwave one cookie for 6–8 seconds to return a freshly-baked sensation. Avoid refrigerating as humidity will soften the crisp edges and change texture.
If you need to swap ingredients, full-fat Greek yogurt can replace sour cream at a 1:1 ratio for similar tang and structure though the texture is slightly firmer. For a dairy-free version, use a high-quality vegan butter substitute and coconut-based sour cream alternative — expect a subtle coconut or plant-based note. If scaling sugar down, reduce the dough sugar by 1 tablespoon and keep the cinnamon-sugar coating similar to maintain the finishing flavor. Wheat-free options require a cup-for-cup gluten-free flour blend with xanthan gum for structure; dough may be more delicate and benefit from extra chilling.
Arrange on a platter with parchment and a few sprigs of rosemary or fresh cranberries for color. For gifting, stack layers separated by parchment and tie with ribbon. Serve alongside mulled cider, black tea, or a rich hot chocolate — the cinnamon and butter pair beautifully with citrusy or spiced beverages. For a fancier presentation, dust lightly with powdered sugar or dip half of each star into melted dark chocolate and let set on parchment for a decadent variation.
Simple butter-and-cream cookies are classics across Northern European and American kitchens; the addition of sour cream gives a tangy, tender crumb similar to Eastern European butter cookies and kolaczki. The star shape is an American holiday favorite, commonly used in cookie swaps and festive tins. This particular family formula favors low sugar and high butter, a hallmark of mid-century home baking when refrigeration and quality dairy made rich cookies attainable without heavy sweetness.
In winter, boost the warmth by substituting half the cinnamon with ground cardamom or nutmeg. For spring or summer, roll stars in a lemon-sugar blend (zest plus sugar) immediately after baking to create a bright, citrus finish. For Christmas, add finely chopped toasted nuts to the cinnamon-sugar for texture, or press a small jam dot in the center of thicker stars after baking for a thumbprint variation.
Make the dough up to 48 hours ahead and keep wrapped in the refrigerator, or freeze the shaped dough discs for up to 3 months; thaw in the refrigerator overnight before rolling. Cut and bake on the day you plan to serve if you want the freshest look, or bake in advance and freeze baked cookies in a single layer, then transfer to a container. Label containers with date and reheat briefly before serving if you prefer a just-baked warmth.
These sour cream stars combine simplicity with the kind of comforting texture only a family recipe can deliver. They are approachable for beginner bakers yet produce a refined result that delights long-time home cooks. I hope you’ll make a batch, share a tin, and keep this little tradition alive.
Use room-temperature butter for easy mixing but chill the dough thoroughly for clean-cut shapes.
Roll dough once and re-roll scraps only one time to keep cookies tender.
When coating, roll cookies while still warm so the cinnamon-sugar adheres and the aroma intensifies.
For uniform baking, rotate trays halfway through and use light-colored baking sheets to avoid over-browning.
This nourishing sour cream cookies with cinnamon – grandma’s recipe recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Chill the dough at least 1 hour; for best texture refrigerate overnight. If very soft when cutting, chill the cut shapes 10 minutes on the tray before baking.
Store in an airtight container at room temperature up to 5 days, or freeze for up to 3 months.
This Sour Cream Cookies with Cinnamon – Grandma’s Recipe recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Cream the room-temperature butter and sour cream together until smooth, add sugar, then fold in flour until a soft dough forms. Handle minimally and do not overwork.
Shape the dough into a disc, wrap tightly, and refrigerate for at least 1 hour or up to 48 hours. Chilling firms the butter for cleaner cutting.
Preheat oven to 350°F (180°C) fan. Line baking sheets with parchment paper and set aside. Bring dough out to roll when slightly pliable.
On lightly floured surface, roll dough to 1/8" (5 mm) or up to 3/8" (1 cm) for thicker cookies. Cut with a 1.5–2" star cutter and place on lined sheet about 1" apart.
Bake at 350°F (180°C) for 8–10 minutes until edges are lightly golden. If dough is rolled thicker, add 2–3 minutes. Cool briefly before coating.
Mix cinnamon and sugar in a shallow bowl. While cookies are still warm, roll both sides in the mixture so it adheres and sets as cookies cool on a rack.
Cool completely on a rack, then store in an airtight container with parchment between layers, at room temperature up to 5 days, or freeze for up to 3 months.
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