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Soft Sugar Cookies with Sour Cream

 Soft Sugar Cookies with Sour Cream
Traveling to a holiday party or cookie exchange, why not take along a plateful of these soft cutouts? "When these cookies are in the oven, the aroma brings my children running!" says Phyllis Kaiser of Ovid, New York. "They freeze well, so you can make them ahead, and you can cut them into any shape for different occasions."
21 ServingsPrep/Total Time: 30 min.


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup sour cream
  • Colored sugar or sprinkles, optional


  • In a bowl, cream butter and sugar. Beat in egg and vanilla. Combine
  • the flour, baking powder, baking soda, salt and nutmeg; add to the
  • creamed mixture alternately with sour cream. Divide dough in half.
  • On a lightly floured surface, roll out to 1/4-in. thickness. Cut with
  • floured 2-1/2-in. cookie cutters. Using a floured spatula, place
  • shapes 1 in. apart on ungreased baking sheets. Sprinkle with colored
  • sugar or sprinkles if desired.
  • Bake at 350° for 10-12 minutes or until lightly browned. Remove
  • to wire racks to cool. Yield: 3-1/2 dozen.

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Soft Sugar Cookies with Sour Cream (continued)

Nutritional Facts: 1 serving (2 each) equals 148 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 156 mg sodium, 22 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.