Tuesday, March 27, 2012

Sour Cream Sugar Cookies

Best we not blink!  Every time we do, our weather changes!  After enjoying grilled seafood almost every evening last week, I now welcome the heat from my oven while preparing dinner.  This is great timing to bake/freeze special treats for Easter!  Our temps are no longer in the low 80°F's! 

Sour Cream Sugar Cookies with a hint of Nutmeg are delicious!  I prefer to use unsalted Butter, but Margarine may also be used.  However, I find that the dough made with butter is much easier to work with.  The soft, light, tasty cookies are made in a 2 step process.  On Day One prep the dough and wrap it in plastic wrap and then in foil.  It needs to be chilled overnight.  On Day 2 locate your fave holiday cookie cutters and rolling pin.  Yes, colored sugars, too. 

Sour Cream Sugar Cookies - printable recipe card

Oven: 375°F
Yield: About 5 dozen cookies, 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 in 375°F oven. 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.  After cooling I stack them in Ziploc Freezer Bags and into the freezer they go!

***Any leftover dough make for very special "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".  Usually this cookie is saved - to be eaten last.  :)

If you are looking for a special dessert to please everyone in your family - bake these Sour Cream Sugar Cookies!  They are soft, light and scrumptious!



Rita said...

What a great cookie recipe; love nutmeg with that sour cream. Thnks for sharing this one.

~Lavender Dreamer~ said...

What a beautiful Spring flower! Enjoy your nice week!

Pam said...

Your cookies like a great treat and I like the nutmeg addition. What I really like is your hyacinths! Beautiful! Ours were here and gone in a flash because of this crazy weather.

JG said...

Rita- The nutmeg gives these rolled out cookies a wonderful taste.

~Lavender Dreamer- It's a treat to view this hyacinth & I'm so happy that they all came up!

Pam- The nutmeg is tasty. :) I understand about the crazy weather. We had some hail yesterday. The hyacinths survived.