Sunday, December 18, 2016

Best Sour Cream Sugar Cookies!

Best Sour Cream Sugar Cookies!
It's cookie time!!!  I'm talking about cookies that are baked for special occasions!  The ones that your family members/ friends will just love!  After taking the first bite of this soft rolled out cookie, suddenly it's gone.  The flavor of Nutmeg is a pleasant surprise. Imagine your cookie canister filled with these yummy cookies of different shapes and they're topped with colorful sprinkles.  They are light, too.  Sour Cream is another ingredient.  (I use Light Sour Cream.)  These Best Sour Cream Sugar Cookies are made in a 2 step process.  Get ready to bake a batch!  Find your rolling pin, cookie cutters & colorful sprinkles!  These are the best ever! 

Getting ready!
***HintButter is the ingredient that I use here, not Margarine.  I've found the dough to be difficult to roll out when I've used Margarine.  

On Day 1- The dough is prepared.  Then, it's refrigerated.  I always wrap the mound of dough in plastic wrap.  Then wrap it a second time- the second time in aluminum foil.  Into the fridge it goes.

On Day 2- Find your holiday cookie cutters, colorful sprinkles, rolling pin & rolling mat.  It's baking day!      

Rolling out the dough!
Dough wrapped in plastic wrap, then aluminum foil.
(File Photo)
A week before Christmas I bake a batch of these family favorites.  After cooling, they are packed in Ziploc Freezer Bags & stored in the freezer.


Best Sour Cream Sugar Cookies
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 Light)
1 teaspoon Vanilla Extract

Colored Sugars for Decorating
Cookie Cutters


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 freeze very well!  I always bake them before Christmas, package in Ziploc Freezer Bags & freeze these yummy decorated treats.

Go to your grocery list & add Sour Cream & Butter to it!  These are the best rolled out sugar cookies- ever!!!



Pam said...

Looks delicious, Judy! It's hard to beat sugar cookies this time of year! Merry Christmas to you and yours!

JG said...

Pam- Sugar Cookies are just the best!