~Christmas Sugar Cookies~

Christmas Sugar Cookies

Refrigerated dough!  That phrase catches our eyes these days.  It's the season of much to do and not enough time.  Rather than purchase a tube/ pouch of refrigerated dough and bake o.k. cookies, take out your mixer and use the recipe below to bake these absolutely delicious nutmeg flavored Christmas Sugar Cookies!

Did I mention that Sour Cream is an ingredient here?  It is.  Fat Free Sour Cream works very well in this cookie recipe that I've been using for over 30 years.  

On Day 1 the dough is prepared and then wrapped and placed in the fridge,  On Day 2 take your refrigerated dough out of your fridge and find your cookie cutters, colored sugared sprinkles, rolling pin & rolling mat and the fun begins. 

Day 2 - Rolling out refrigerated dough!   (File Photo)

These are the best Sugar Cookies that I've ever tasted.  Yes, my friends, I've tasted many over the years.  :)  It's the only sugar cookie for my fam & I!  The hint of Nutmeg is a surprise and a great flavor in this rolled out cut out cookie.

An added plus is that after baking & cooling they can be packaged and placed in the freezer.  Bake these early and freeze until needed.  However, remember that a taste test is always needed when baking cookies.  With the wonderful aroma of nutmeg in your home there are sure to be taste testers to be found quickly.

Christmas Sugar Cookies
     printable recipe card  (click here)

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

Ingredients:
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

Method:

   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 sour cream sugar cookies will be enjoyed by all after the first bite.  Just save a few to enjoy yourself!  :)

Enjoy!
Yummy!

        

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

Ingredients:
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

Method:

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?
 
Enjoy!
Yummy!