Thursday, December 16, 2010

Sour Cream Sugar Cookies

Ah, Sour Cream Sugar Cookies!  The Nutmeg makes them taste so yummy!  Can you tell they are my favs?  I really like baking these and also eating these.  They are the best Sugar Cookie I've ever tasted.  For that reason I bake them every year for special occasions.  My cookie cutters are ready! 

These delicious light cookies are made in two steps.  Day 1 make the dough.  Wrap and refrigerate.  On Day 2 the colored sprinkles are taken out of the cabinets along with the rolling pin and the cookie cutters.  Then, the fun begins!  Nibbling on a warm cookie that is cooling on the rack is the best.  These cookies are great AND they freeze very well.  Tomorrow the dough will be prepped.    

Printable recipe card.

Sour Cream Sugar Cookies

Oven:  375°F
Bake:  10-11 Minutes
Yield:  About 5 dozen cookies depending on the size

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

Day 1-
  1. In large bowl with electric mixer beat Butter and Sugar until light & fluffy.
  2. Add Egg, beat.
  3. Add in Baking Powder, Baking Soda, Salt & Nutmeg.
  4. While beating on Low, slowly add Flour, 1 Cup at a time.
  5. Add in Vanilla & Sour Cream, still beating on Low.  Then beat on Medium until well combined.  Dough will be stiff.
  6. Remove dough from bowl and place on sheet of plastic wrap, fold.  
  7. Place wrapped dough on sheet of 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 cookie pan/sheet 1" apart.  (Maybe 12 cookies per sheet.)
  5. Sprinkle with colored sugars.
  6. Bake 10 - 11 Minutes in 375°F oven.  Bottom of cookies will be a light golden brown.
  7. Remove with spatula to wire racks.
  8. When cool, store in airtight container.  Cookies can also be placed in freezer.
I always sample a cookie or two.  It's all part of "quality control".  Sour Cream Sugar Cookies are just the best!

It's also a tradition in my kitchen that any leftover Sour Cream Sugar Cookie dough is used to make "Initial Cookies" for my fam.  Ropes are made from the leftover dough.  Then, the first letter of each family member's first name is shaped and placed on a cookie sheet.  Each letter is about 2"- 3" in height.  The last sheet of cookies are always the decorated initials for each family member.  :)   



ann said...

I can almost taste them as I read your post. They really sound delicious!

Carol said...

I love the flavors in your cookies! The copper cutters are really pretty!

Anonymous said...

Wow, I bet your sons are looking forward to gobbling those initial cookies!

JG said...

ann - The Nutmeg flavoring the sour cream dough overnight makes for yummy cookies.

Dishesdone - These are my favorite cookie cutters.

Anonymous - The J & C will be gone in a flash. J, K, J & N cookies will be admired and then ...devoured. :)

Mary Bergfeld said...

These sound delicious. I imagine they are wonderfully fragrant as they cook. Nutmeg has wonderful flavor. I hope you have a great weekend. Blessings...Mary

Cathy said...

I'm guessing that this recipe makes a soft sugar cookie because of the sour cream. That's our favorite and I love them when they have just come out of the oven.

Happy holidays!

JG said...

Mary - The Nutmeg adds a little pizzazz to these sugar cookies.

Cathy - Yes, a soft sugar cookie with the sour cream. It's important to "test" the warm results. :)

Happy@Home said...

Darn, I'm done with my cookie baking for this year, but I'm printing the recipe to save. I love nutmeg and sour cream, what's not to love about that? I'll be trying these for sure.

JG said...

Happy@Home - There's always another special occasion! Nutmeg, Sour Cream and use Butter. :)