Friday, December 20, 2013

~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

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




Pam said...

I could go for one of these right now! They look great! I have those same "copper" colored cookie cutters, have had them for many years.

Just curious, what rolling mat do you use?

Thanks for the good recipe!

JG said...

Pam- Thanks! I did purchase the "copper" cookie cutters a long time ago. :) The "silver" star was my mom's.

The rolling mat- I use an oversized cutting board. It is 14" x 20" and about 1/2" thick. It's made of embossed polyethylene. I place a damp dish towel under it to prevent it from moving while rolling out dough. Works like a charm & washes easily. My Tupperwear mat wore out after 25 years of baking and I found this great large replacement. :)

My rolling pin is Tupperwear. I fill it with iced water before rolling out dough. Purchased it about 40 years ago with the first mat.

JG said...

***Forgot to add***- My rolling mat washes easily and I use it ONLY for rolling out dough. :)