Sour Cream Cutout Cookies
Total TimePrep: 25 min. + chilling Bake: 10 min.
Makesabout 3-1/2 dozen
- 1 cup butter, softened
- 1-1/2 cups sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 cup butter, softened
- 2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 to 3 tablespoons whole milk
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla; mix well. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
- Preheat oven to 350°. On a well-floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on greased baking sheets.
- Bake 10-12 minutes or until tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
- For frosting, in a bowl, beat butter, confectioners' sugar, vanilla, salt and enough milk to reach desired consistency. Spread over cookies.
Nutrition Facts1 cookie: 157 calories, 7g fat (4g saturated fat), 34mg cholesterol, 111mg sodium, 21g carbohydrate (13g sugars, 0 fiber), 2g protein.
Oct 1, 2018
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Dec 4, 2017
Followed the recipe to the T and ended up with a gooey mess. Thanks to my husband's baking skills we were able to salvage the recipe by adding several more cups of flour. Baker beware!
Dec 26, 2016
Always loved these cookies, always hated making them so thank you dm educator for the tip of putting the dough in the freezer for 2 hours. It made the dough so much easier to work with.
Dec 6, 2015
My daughter requests these cookies every year at Christmas time so I have been making them for 10 years. I chill the dough overnight and then put it in the freezer for 2 hours before I roll it out. I only take 1/4 of the dough out at a time to roll out. Always keep the dough that you aren't working with in the freezer and use a WELL floured space to work them out , flipping the dough often to ensure that there is flour under the dough. I put the scraps in the freezer and take out the next piece and keep rotating until I have used all my dough. This works great and I never have a problem with the dough being too soft/sticky. Hope this helps. It really is a light and great tasting cookie!
May 8, 2015
These were a total waste of time and ingredients. One sticky goopy mess. Something is wrong with the recipe. Very disappointed!
Dec 17, 2014
I let dough chill overnight and it was still way to sticky to make cutouts, even adding extra flour didn't help. The cookies did taste wonderful though
Dec 11, 2014
They are so sticky I thought I did something wrong and tossed the batter the first time. SO - me being short in the brain department, tried again. Way too sticky again so I added 1 1/2 cups more of flour. I'll keep you posted.
May 8, 2014
These cookies are pretty good. I do like the texture, but they aren't very flavorful. Add more vanilla for sure and maybe 1/2 cup sugar. They are also VERY STICKY!! I refrigerated them for over a day and only worked with 1/3 of the dough at a time. Within 10 minutes of working, everything was sticking. If I managed to roll out the dough without a problem, it would stick to the cutter. If the dough rolled, and the cutter cut, the cutout stuck to the VERY WELL floured counter. The dough raised in the oven so much that the shape of the cookie became distorted. Definitely do not use intricate cutters for this recipe.
Mar 28, 2013
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Feb 17, 2013
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