Sour Cream Sugar Cookie Cut Outs
Soft, tender, and irresistibly flavorful, Sour Cream Sugar Cookie Cut Outs are the ultimate treat for any occasion. These cookies boast a perfectly balanced sweetness, thanks to the addition of rich sour cream, which also ensures they stay delightfully moist and melt-in-your-mouth soft. Designed to hold their shape beautifully, these cookies are an absolute dream for festive decorating with royal icing, buttercream frosting, or colorful sprinkles. Made with simple pantry staples like unsalted butter, vanilla extract, and all-purpose flour, the dough comes together easily and chills for effortless handling. With just 20 minutes of prep and a quick 8-minute bake time, this recipe yields 36 cookies ideal for parties, holidays, or everyday indulgence. Perfect for cookie cutters and brimming with versatility, these sour cream sugar cookies are sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1.5 cups Granulated sugar
- 2 large Eggs
- 1 tablespoon Vanilla extract
- 0.5 cup Sour cream
- 4 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
Instructions
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and sour cream until fully incorporated.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Divide the dough in half, shape into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour or up to overnight.
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 disc of dough to about 1/4-inch thick. Use cookie cutters to cut out desired shapes 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 7-8 minutes, or until the edges are just lightly golden. Avoid overbaking to keep them soft.
Allow the cookies to cool on the baking sheets for 2 minutes, then transfer them to a wire rack to cool completely.
Repeat with the remaining dough, re-rolling scraps as needed.
Once completely cool, decorate the cookies as desired with royal icing, buttercream frosting, or sprinkles, or enjoy them plain.
Nutrition Facts
Calories |
4125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 2951 mg | 128% | |
| Total Carbohydrate | 680.5 g | 247% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 310.7 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 300 mg | 23% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 704 mg | 15% | |
*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.
