- 1/3 cup butter, softened
- 2/3 cup sugar
- 1 egg
- 1/3 cup sour cream
- 1/8 teaspoon lemon extract
- 1-2/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon ground nutmeg
- Colored sugar or sprinkles, optional
- In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and nutmeg; gradually add to creamed mixture and mix well.
- Divide dough in half. Shape one half into a 5-in.-long roll. Wrap in plastic wrap; place in a resealable plastic freezer bag. May be frozen for up to 3 months. Cover and refrigerate remaining dough for 1 hour or until easy to handle.
- On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired.
- Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Cool for 1 minute before removing to a wire rack to cool completely.
- To use frozen cookie dough: Remove dough from the freezer 1 hour before baking. Unwrap and cut into 12 slices. Place 1 in. apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired.
- Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool. Yield: 2 dozen.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Best Sour Cream Sugar Cookies
"These were horrible! I was so hopeful that I doubled the recipe. My math was correct. I changed lemon to vanilla and left out the nutmeg because I wanted to combine them with a chocolate frosting. I chilled the dough overnight, sprinkled it with flour, covered it with baking parchment, and rolled it out. It rolled nicely, but when I tried to lift the paper, the dough stuck and tore up completely. I scraped it up, put it back in the bowl, added another cup of flour, left it in the refrigerator again, and tried again to roll it out, with more flour on top this time, and again it tore up horribly. I finally added some almond flavoring and chocolate chips and spooned it onto the parchment and baked cookies. They were really puffy, and the taste is OK, but these did NOT work for me."
"This was one of the best sugar cookie recipes I have ever tried! They turned out perfectly crisp on the outside and soft on the inside, with a classic sugary taste that is polished off with a fresh hint of lemon."
"These were great!"