Monday, December 10, 2012

Sour Cream Sugar Cookies, Yummy!

Reindeer Cookies...Yummy!
Biting into a homemade soft sugar cookie that has just a hint of nutmeg is my choice for a sugar cookieSour Cream Sugar Cookies are hands down...the winner.  Rolled out and cut into festive shapes, then decorated with colored sugars,  they are perfect for the holidays...any holiday.  This past week I started my Christmas baking!  There are always unexpected happenings and also sewing projects to complete, but I always have time to bake these delicious cookies containing sour cream.    

It is a two step process.  On Day 1 the dough is made, wrapped and then stored in the fridge overnight.  On Day 2 my cookie cutters, decorated sugars, rolling pin & rolling mat are used.

Rolling out the dough that has been refrigerated, overnight.
For years I've been baking this soft cut-out cookie and it has become a tradition for my fam to enjoy them at Christmas. 

An added + is that after they are baked and cooled, these cookies can be packaged and stored in the freezer until the holiday arrives.  Now, a double batch of these scrumptious family faves, are ready and waiting in our freezer. 

***Unsalted Butter works best in this recipe!  The stiff dough is easier to work with.

 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.

If you want to treat your family and friends to a sugar cookie that is light and contains a hint of Nutmeg, take out your cookie pans/sheets and the cooling racks!  These Sour Cream Sugar Cookies are just the best!



Carol @ Always Thyme to Cook said...

Your cookies look amazing, Judy! I love that you can make them ahead and freeze. Wishing you and your family a very Merry Christmas :)

Pam said...

These sound great and I love that they just have colored sugars on them, no frosting. Thanks for the recipe!

Jim Moran, LongmeadowBiz said...

Pam/ Carol,
I can tell you that these cookies are absolutely delicious! They disappear very quickly once they are defrosted.

JG said...

Carol & Pam- My DH dropped in to leave his comment after devouring the last cookie in our cookie jar. I'd better check out my holiday freezer supply. :)

and Pam- No need for any extra frosting calories. Little bit of color with colored sugars. Hope you enjoy them!


Rita said...

Love these cookies; been a while since I made them.