Saturday, December 13, 2014

Christmas Sugar Cookies

Sour Cream Sugar Cookies
(File Photo)

Sour Cream? Yes, I have Fat Free.
Nutmeg?  Yes.
Salt Free Butter?  Yes, definitely need to use Butter!
Flour & Sugar?  Yes.
Colored Sugars?  Yes, yes!
Rolling pin & rolling mat?  Double yes.
Cookie Cutters?  Definitely!

That's part of my check list before I bake Sour Cream Sugar Cookies.  I've used my go to recipe for rolled out Christmas Sugar Cookies for so long - over 30 years.

Imagine biting into a soft rolled out sugar cookie that has a cute whimsical shape.  As you are chewing the cookie a hint of Nutmeg flavoring tastes so good.  The sugar cookie is festive- decorated with colored sugars.  After eating one, another is hard to resist!         

These cookies are time tested with both my family & my friends!  They are made in 2 steps.

On Day 1 the dough is prepared, wrapped & refrigerated to be used on Day 2.
The next day take out the Colored Sugars, Rolling Pin & Rolling Mat.

This is a very easy cookie to make/ bake.  Roll the dough to 1/4".  Then, use your cookie cutters.  After baking/ cooling a taste test is definitely necessary.  Who can resist this cookie?  Usually I bake them 2- 3 weeks before Christmas & place them in the freezer.  They freeze very well & are so yummy!

Sour Cream Sugar Cookies
          printable recipe card (click here)         

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
Cookie Cutters


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.  
The last time I baked this family fave was the end of March.  My son & soon to be daughter-in-law included them (bells & hearts) in their Welcome Bags for their overnight wedding guests.  4 batches were baked for their very special occasion!  Now, it will always be a tradition with me to use green & purple sprinkles when decorating the bell shaped cookies.  :)

Welcome Bag Cookies
(File Photo)

In the next few days my cookie cutters & rolling pin will be put to work.  I have the Fat Free Sour Cream & Unsalted Butter in my fridge.  It's time to plan on making the dough & baking these soft yummy cookies.



Pam said...

Your cookies look delicious, Judy! Sugar cookies are a favorite here and I will have to try your version with sour cream. Thanks for the recipe.

JG said...

Pam- Thanks! The Nutmeg gives this sugar cookie a great flavor & they're soft when you bite into them- because of the sour cream.