Sour Cream Cutout Cookies
Soft, tender, and bursting with nostalgic charm, Sour Cream Cutout Cookies are the ultimate treat for any festive occasion. Featuring a rich blend of sour cream, butter, and vanilla extract, these cookies boast a delicate texture and subtle tang that sets them apart from traditional sugar cookies. Easy to roll and cut, the dough holds its shape beautifully, making it perfect for creating customizable designs with cookie cutters. With a quick 20-minute prep time and simple steps, they’re ideal for novice and seasoned bakers alike. Once baked to golden perfection, these cookies become a delicious blank canvas, ready to be decorated with icing and sprinkles for personalized flair. Whether for holiday gatherings, birthday parties, or just an everyday indulgence, these sour cream cookies are sure to delight.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.5 cups Granulated sugar
- 2 whole Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
Instructions
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
Add the sour cream to the wet mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Be careful not to overmix.
Divide the dough into two equal portions, flatten each portion into a disk, and wrap them tightly in plastic wrap. Refrigerate for at least 1 hour or until firm enough to roll.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
On a lightly floured surface, roll out one portion of the dough to about 1/4-inch thickness. Cut out shapes using cookie cutters and transfer them to the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake the cookies in the preheated oven for 7-9 minutes, or until the edges are just barely starting to turn golden. Do not overbake.
Allow the cookies to cool on the baking sheets for 2-3 minutes, then transfer them to a wire rack to cool completely.
Repeat the rolling, cutting, and baking process with the remaining dough.
Once the cookies are completely cool, decorate them as desired with icing, sprinkles, or other decorations. Enjoy!
Nutrition Facts
Calories |
5005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.1 g | 323% | |
| Saturated Fat | 155.7 g | 778% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1004 mg | 335% | |
| Sodium | 2452 mg | 107% | |
| Total Carbohydrate | 643.3 g | 234% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 317.5 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 470 mg | 36% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 656 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
