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I make these cookies for my family and our neighbors every Valentine’s Day. The heart-shaped treats stay soft for at least a week, and they look so pretty frosted bright pink and then piped with lacy frosting.—Carolyn Walton, Smoot, Wyoming
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cookie equals 197 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 84 mg sodium, 30 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Originally published as Sour Cream Sugar Cookies in Taste of Home February/March 2008, p41
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Dec. 02, 2009 by charityr
I have made this recipe 3 times! I have never been a fan of normal sugar cookies, I always thought they were too crunchy for me! I love that these are soft!! Since I have 3 girls at home we will continue making these for years to come :)
Reviewed on Aug. 25, 2009 by elliek
These were awesome and everyone wanted the recipe. I've made them for Christmas and Valentine's Day and they just disappear. This is my #1 cutout cookie.
Reviewed on Feb. 11, 2009 by bettina_bettina_TX
These cookies are wonderful and easy to make. Everyone loved them. I made several different types of cookies for a Valentines party and these looked very pretty on the platter.~Bettina
Reviewed on Feb. 11, 2009 by kaymac51
I love these cookies. I've been looking for a recipe similiar to my grandmothers recipe and these fill the bill. They do get tough if you don't refrigerate the dough because you then have to add too much flour to firm up the dough. Hope this helps. Kaymac51
Reviewed on Feb. 10, 2009 by Lucille Wiebe
I have made these 2 years in a row, and we LOVE them. My family loves them!
Reviewed on Mar. 02, 2008 by jukieklein
I made these and the dough is not as sweet as other sugar cookie dough I've made--you could never eat them without the frosting. They were also very dry--my jaw actually got tired eating them (the fact that they were not that great didn't stop me from eating a few--I used them as a vehicle for the icing). I will stick to my regular rolled cookie recipe.
Reviewed on Feb. 21, 2008 by catsue73
I'm planning on making these tomorrow. I have been reading all the message. The one I'm most worried about is that the recipe cals for 11/2 t. baking soda. Did you use that much baking soda?
Reviewed on Feb. 15, 2008 by CookieCarol
I have not made these cookies but 1 1/2 tsp baking soda should not be too much for 1 cup of sour cream. Did you use sour cream and did you use tsp and not TBS?
Reviewed on Feb. 15, 2008 by gizkok
There is something seriously wrong with the recipe. Way too much baking soda makes the cookies taste terrible! Please revise.
Reviewed on Feb. 15, 2008 by DENA2
Im making these this week-end.
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