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Frosted Sour Cream Cutouts

 Frosted Sour Cream Cutouts
These are the perfect cookies to leave for Santa with a glass of milk. The sour cream gives them different flavor that your family will enjoy.—Stephanie McKinnon, West Valley City, Utah
33 ServingsPrep: 30 min. Bake: 10 min./batch + cooling


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 cup sour cream
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cold milk
  • 3 tablespoons instant vanilla pudding mix
  • 1/4 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Food coloring, optional
  • Edible glitter


  • In a large bowl, cream butter and sugar. Beat in egg, sour cream and
  • vanilla. Combine flour, baking soda and salt; gradually add to
  • creamed mixture. Cover and chill for 1 hour or until easy to handle.
  • On a work surface that has been sprinkled heavily with confectioners'
  • sugar, roll out dough to 1/8-in. thickness. Cut with a 2-1/2-in.
  • cookie cutters. Place 1 in. apart on greased baking sheets. Bake at

2 of 2

Frosted Sour Cream Cutouts (continued)

Directions (continued)

  • 375° for 8-10 minutes or until lightly browned. Immediately
  • remove to wire racks to cool.
  • For frosting, combine milk and pudding mix until smooth; set aside.
  • In a large bowl, cream butter. Beat in pudding mixture. Gradually
  • add confectioners' sugar, vanilla and food coloring if desired; beat
  • on high speed until light and fluffy. Frost cookies and decorate
  • with edible glitter. Yield: 5-1/2 dozen.
Editor's Note: Edible glitter is available from Wilton Industries. Call 1-800/794-5866 or visit
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.