Saturday, December 3, 2011

Sour Cream Sugar Cookies

Sour Cream Sugar Cookies
Do you have a favorite cookie that you bake every year for a special holiday?  The variety of cookie that beckons a sampling as soon as the first dozen cookies are removed from the cookie sheet and are cool enough to handle.  I sure do!  For me it's Sour Cream Sugar Cookies!  For over 30 years I've baked these rolled and cut out scrumptious treats (containing a hint of Nutmeg) in early December.  They freeze so well that they are stored in our freezer and are ready for Christmas week.  Last year I shared this recipe and it's the perfect time for me to do so again.

These soft, light, rolled out delicious cookies are fun to make not only because cookie cutters and colored sugars are used, but the two step or overnight process means the dough is prepared one day and refrigerated.  On the second day the rolling pin, pastry sheet and cookie cutters are used.  So fun to bake with your children or grandchildren!  There are also other times during the year when my cookie cutters and my red/white rolling pin are located and used.  However, before Christmas they are always used!

Sour Cream Sugar Cookies  printable recipe card

Oven:  375°F
Yield:  About 5 dozen, depending on size

4 Cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Nutmeg
1 Cup unsalted Butter, softened
1 and 1/2 Cups Sugar
1 Egg
1/2 Cup Sour Cream (can be Fat Free)
1 teaspoon Vanilla Extract

Colored Sugars for Decorating


Day 1-
  1. In large bowl with electric mixer beat Butter and Sugar until light and fluffy.
  2. Add Egg, beat.
  3. Add in Baking Powder, Baking Soda, Salt and Nutmeg.
  4. While beating on Low, slowly add Flour, 1 Cup at a time.
  5. Add in Vanilla and Sour Cream.  Beat on Medium until well combined.  Dough will be stiff.
  6. Remove dough from bowl and place on plastic wrap, wrap dough.
  7. Place wrapped dough on aluminum foil and wrap well.
  8. Refrigerate overnight.
Day 2-

  1. Preheat oven to 375°F.
  2. Unwrap dough and cut into four parts.
  3. On well floured surface, roll dough to 1/4" thickness.  Use cookie cutters.
  4. Place cookies on pan/sheet 1" apart.  (Maybe 12 cookies to a sheet.)
  5. Sprinkle with colored sugars.
  6. Bake 10 - 11 Minutes.  Bottom of cookies will be a light golden brown.
  7. Remove with spatula to wire cooling racks.
  8. When cool store in airtight containers.
**These cookies also freeze very well.

**For my family, any leftover dough is used to make "Initial" cookies.  Ropes are made from the leftover dough.  The first letter of each family member's name is shaped and placed on the cookie sheet.  Each letter is 2"-3".  For some reason these are eaten last, by the individual's choice.  Maybe because it will be the last one saved out!  :)

Now, it's time for me to sit in front of my Janome and finish my sewing project!

Do you have a favorite holiday cookie?


Carol @ There's Always Thyme to Cook said...

They look so good. And festive. I love a soft cookie! My fave are the little chocolate covered star cookies, I only see them in the stores at Christmas time.

JG said...

Carol- Soft cookies are the best!


Rita said...

I remember making these cookies a long time ago; thanks for bringing them back; they are sooo good.

JG said...

Rita- Best sugar cookies, ever! Soft, light + yummy! :)