Crisp, buttery, and easy to make, these Sour Cream Butter Cookies are rolled in sweet cinnamon breadcrumbs for a golden finish and irresistible crunch. Breadcrumbs? It’s the simple twist that sets them apart.
The Twist: Sour Cream and Breadcrumbs
Why sour cream? It might sound unusual, but sour cream adds richness, a slight tang, and helps the cookies bake up crisp, not cakey or dry.
Breadcrumbs in cookies? I know, but they work. Toasted and mixed with sugar and cinnamon, they create a warm, caramelized crust that adds crunch.
- It’s the twist that takes these cookies to the next level, making them stand out from anything else on the plate.
Visual Instructions
These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.
The dough is incredibly simple. Just beat together butter and powdered sugar, mix in the sour cream, then stir in the flour and salt. Use a spatula to bring it together into a soft but firm dough.
Then shape the dough into a log, wrap it tightly in plastic wrap, and chill until firm
- Chilling the dough for about 45-60 minutes firms it up, makes slicing easier, and helps the cookies bake with clean edges and a crisp texture.
- The log should be approximately 5-6 inches (13-15 cm) long
While the dough chills, combine the breadcrumbs with sugar and ground cinnamon.
Once chilled, roll the dough log in the coating until fully covered, then slice and bake.
- These cookies hold their shape (don't spread) during baking so the thickness you slice is the thickness you’ll get.
- I slice the dough a little under ½ inch thick (that's about 1 cm) it gives the perfect crisp bite.
Breadcrumb coating tips
Use a slice of plain bread (white or sourdough) with a neutral flavor, nothing seeded, sweet, or savory. Stale bread works too, as long as it’s dry and not moldy.
I sliced a plain burger bun into thinner pieces before toasting, and it worked perfectly
Toast it until dry: Lightly golden, not too dark. Use a toaster or 300°F (150°C) oven for 5-8 minutes.
Cool before grinding: Warm bread makes soft, clumpy crumbs. Let it cool completely.
How fine should the crumbs be? Think sandy. Not powder, not chunky. Here’s how each method turns out:
- Food processor/blender: Fine, fast, even (I used a food processor)
- Box grater: Slightly coarser but works
- Rolling pin + bag: Coarse but rustic and totally fine
- Bottom of a jar or pan: Works in a pinch, uneven
No bread? Use plain, unseasoned store-bought breadcrumbs instead. Just toast them lightly in a dry pan before mixing with the cinnamon and sugar for better texture and flavor.
- Avoid panko or anything seasone, they’re too coarse or salty for these cookies.
Leftover coating? Sprinkle it over the sliced cookies before baking for extra crunch, or save it to use on toast, muffins, or oatmeal
Tips for the best cookies
Don’t overmix. Stir just until the dough comes together. Overmixing can make the cookies dense and tough, not crisp and light.
Chill the dough. Don’t skip this step. A well chilled dough log is easier to slice cleanly and helps the cookies bake with crisp edges and a neat shape.
Slice evenly. These cookies don’t spread, so the thickness you slice is the thickness they’ll stay once bake. I slice the dough a little under ½ inch thick (that's about 1 cm).
Storage
Room temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing the Dough: You can skip this step, but freezing the dough is great if you want to bake just a few cookies at a time or prep ahead for another day.
- Wrap the coated dough log tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 2 months.
- When ready to bake, let the log sit at room temperature for 10–15 minutes to soften slightly before slicing.
- Bake as usual, adding 1–2 extra minutes if needed.
You can freeze the log with the breadcrumb coating already on, it holds up perfectly.
Recipe
Sour Cream Butter Cookies with Cinnamon Breadcrumbs
For the cookies:
- ¼ cup (57 g) butter, at room temperature (pressable with a finger, still cool, not greasy)
- ¼ cup (30 g) powdered sugar (icing sugar)
- 2 tablespoons (30 g) sour cream
- ½ teaspoon vanilla extract
- 1 cup (125 g) all purpose flour (plain flour)
- ½ teaspoon salt (use ¼ teaspoon if using salted butter)
For the cinnamon breadcrumb coating:
- 1 slice plain bread (white or sourdough, crusts on or off)
- 2 tablespoons (25 g) white granulated sugar
- ½ teaspoon ground cinnamon
Make the cookie dough
- In a bowl, beat the butter and powdered sugar until smooth. You can use an electric hand beater (1 minute on medium speed) or a spatula.
- Mix in the vanilla and sour cream.
- Stir in the flour and salt just until a soft dough forms.
- Shape the dough into a log approximately 5–6 inches (13–15 cm) long.
- Wrap tightly in plastic wrap or parchment and chill for at least 1 hour, or until firm.
While the dough chills, make the coating
- Toast the slice of bread in a toaster or in a 300°F (150°C) oven for 5–8 minutes, until dry and lightly golden.
- Cool completely before grinding: Warm bread makes soft, clumpy crumbs.
- Grind into fine crumbs using a food processor, blender, box grater, or by crushing in a zip-top bag with a rolling pin. (See Note 1)
- Mix the crumbs with the sugar and cinnamon. Set aside.
Coat, slice, and bake
- Unwrap the chilled dough log and roll it in the cinnamon breadcrumb coating, pressing gently to help it stick. (See Note 2)
- Preheat the oven to 356°F / 180°C (or 160°C fan). Line a baking tray with parchment paper.
- Slice the dough into 1 cm (just under ½ inch) thick rounds and place on the tray. These cookies hold their shape (don't spread) during baking so the thickness you slice is the thickness you’ll get.
- Bake for 15–20 minutes, or until the edges are lightly golden.
- Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Storage
- Room temperature: Store cooled cookies in an airtight container for up to 5 days.
- Store cooled cookies in an airtight container for up to 5 days.
Freezing the dough
- You can skip this step, but freezing the dough is great if you want to bake just a few cookies at a time or prep ahead for another day.
- Wrap the coated dough log tightly in plastic wrap and place in a freezer-safe bag or container. Freeze for up to 2 months.
- Let sit at room temperature for 10–15 minutes before slicing. Bake as usual, adding 1–2 minutes if needed.
- You can freeze the log with the breadcrumb coating already on, it holds up perfectly.
- Food processor/blender: Fine, fast, even
- Box grater: Slightly coarse but works
- Rolling pin and bag: Rustic but fine
- Jar or pan bottom: Works in a pinch, but uneven
2. What to do with leftover crumbs: Sprinkle any extras over the sliced cookies before baking for extra crunch. Or store in an airtight container to use on toast, muffins, or warm oatmeal.
See the post above for extra tips and photos of the main steps.
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