introduction

These cookies feel soft and mild. They keep their shape when you cut them. Kids like to help press the dough and add color. If you want to know more about the site and our recipes, see our about our site page.

why make this recipe

You can make these cookies for a party, a gift, or a quiet day at home. You can cut them in any shape. You can make small or large cookies. They stay soft and taste rich from sour cream. If you plan a full meal, try a sweet treat with a hot main like apple pie ice cream for dessert later.

how to make Sour Cream Cut Out Cookies

Work in steps. Mix dry parts first. Cream butter and sugar until light. Add eggs, vanilla, and sour cream. Add dry mix and stir to make dough. Chill the dough one hour or more. Roll the dough on a floured board. Cut shapes with a cookie cutter. Bake until the edges are light gold. Let cookies cool before you ice them. If you want a full menu for the day, you can also cook a fast main like 30-minute creamy tuscan sausage pasta to go with them.

Ingredients :

3 1/2 cups all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking soda
2 teaspoons baking powder
2/3 cup unsalted butter (at room temperature)
1 2/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup sour cream
nonstick cooking spray
1/2 cup unsalted butter (at room temperature) for frosting
1/3 cup sour cream for frosting
1 teaspoon vanilla extract for frosting
1/4 teaspoon kosher salt for frosting
3 cups powdered sugar for frosting
food coloring, sprinkles
1 cup powdered sugar for icing
1 to 3 tablespoons milk for icing
1/4 teaspoon vanilla extract for icing
food coloring for icing

For more sour cream ideas, see this sour cream chicken recipe.

Directions :

Prepare Cookies:

Preheat oven to 350°F (175°C). Line baking sheets with parchment or spray with nonstick spray.
In a bowl, mix 3 1/2 cups flour, 1 teaspoon salt, 1/2 teaspoon baking soda, and 2 teaspoons baking powder.
In a large bowl, beat 2/3 cup butter and 1 2/3 cup sugar until light.
Beat in 1 teaspoon vanilla and 2 eggs, one at a time.
Stir in 1/2 cup sour cream.
Add dry mix to wet mix a little at a time. Stir until it forms a soft dough.
Wrap dough and chill 1 hour or until firm.
Roll dough 1/4 inch thick on a floured board. Cut shapes with cookie cutters.
Place cut cookies on the sheet. Bake 8 to 12 minutes or until the edge is light gold.
Let cookies cool on the sheet 2 minutes. Move to a rack to cool fully.

Prepare Frosting:

Beat 1/2 cup butter until smooth.
Add 1/3 cup sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt. Beat until smooth.
Add 3 cups powdered sugar little by little. Beat until thick and creamy.
Add food color if you want. Spread on cooled cookies.

Prepare Icing:

In a small bowl, mix 1 cup powdered sugar, 1/4 teaspoon vanilla, and 1 to 3 tablespoons milk until smooth. Add a drop at a time until you get the right flow.
Tint with food color if you want.
Pipe or spread thin lines on cookies. Add sprinkles while icing is wet.

how to serve Sour Cream Cut Out Cookies

Place cookies on a plate in one layer. Add a small cup of milk, tea, or coffee next to them. Serve at room temp so the frosting stays soft. For a mixed tray, add fruit and nuts around the cookies. If you need a savory plate to match, you can see how to make chicken cutlets for the main dish.

how to store Sour Cream Cut Out Cookies

Let cookies dry 1 hour after icing. Put them in an airtight box. Place wax paper between layers. Store at room temp for 3 to 5 days. For longer life, freeze them in one layer on a tray, then move to a bag. Thaw at room temp before you eat.

tips to make Sour Cream Cut Out Cookies

Chill the dough well. Cold dough keeps shape when you cut it.
Use a light dust of flour when you roll. This stops the dough from sticking.
Do not over bake. Pull them when the edge is light gold.
Thin the icing a drop at a time so you get the right flow.
Let the frosting set before you stack cookies.
For more simple kitchen tips, you can also read this quick kitchen guide.

variation (if any)

Add lemon zest to the dough for a fresh taste.
Use almond extract instead of vanilla for a nutty note.
Make chocolate dough: replace 1/4 cup flour with 1/4 cup cocoa powder.

FAQs

Q: Can I use low-fat sour cream?
A: Yes. The cookies may be a bit less rich but they will work.

Q: Can I chill dough overnight?
A: Yes. Chill up to 48 hours. Let it sit 10 minutes at room temp if too hard to roll.

Q: Can I freeze the dough?
A: Yes. Wrap well and freeze up to one month. Thaw in the fridge before use.

Q: Can I swap butter for margarine?
A: Butter gives the best taste. Margarine will work but the taste will change.

Q: How thin should I roll the dough?
A: Roll to about 1/4 inch (thin enough to bake well but thick enough to hold shape).

Conclusion

For a classic take and more tips, read this Old Fashion Sour Cream Cut-Out Cookies guide: Old Fashion Sour Cream Cut-Out Cookies.