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Icing for Sour Cream Cookies

Icing for Sour Cream Cookies


This icing is delicious spread over cookies or cupcakes.

Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 29 kcal
  • 1%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 11 mg
  • < 1%

Based on a 2,000 calorie diet


  1. Mix butter, powdered sugar and vanilla together. Add teaspoons of hot water until you reach your desired consistency for spreadable icing.
  2. Spread icing over the Sour Cream Cookies.
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Fran Williams

After reading the other reviews, I made this a little differently. I mixed the melted butter and powdered sugar in the food processor, then I poured the vanilla and hot milk (instead of hot water) through the top until it was all blended. The consistency was much smoother, and it was easy to spread and very pretty on top of cookies. The icing still dries nicely, but you will have more time to work with it if you use milk. Delicious on the Mississippi Tea Cakes!


This icing has a good flavor, but I did encounter one problem with it. It spread easily on the first four cookies, but then started hardening up quickly. It became difficult to spread and didn't look as nice as the first ones. The cookies in the photo I submitted were among the first ones iced. I did try adding a little more hot water, but could not gain back the smooth consistency.


This icing is wonderful on Mississippi Tea Cakes, a combination which is almost TOO GOOD if you love old-fashioned, soft sugar cookies!! It also lends itself well to food coloring to make the cookies festive for special occasions.