- 1 cup butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1 cup (8 ounces) sour cream
- 2 teaspoons vanilla extract
- 3-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 cup butter, softened
- 2 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 2 to 3 tablespoons milk
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla; mix well. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
- Preheat oven to 350°. On a well-floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on greased baking sheets.
- Bake 10-12 minutes or until tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
- For frosting, in a bowl, beat butter, confectioners' sugar, vanilla, salt and enough milk to reach desired consistency. Spread over cookies. Yield: about 3-1/2 dozen.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Sour Cream Cutout Cookies
"My daughter requests these cookies every year at Christmas time so I have been making them for 10 years. I chill the dough overnight and then put it in the freezer for 2 hours before I roll it out. I only take 1/4 of the dough out at a time to roll out. Always keep the dough that you aren't working with in the freezer and use a WELL floured space to work them out , flipping the dough often to ensure that there is flour under the dough. I put the scraps in the freezer and take out the next piece and keep rotating until I have used all my dough. This works great and I never have a problem with the dough being too soft/sticky. Hope this helps. It really is a light and great tasting cookie!"
"These were a total waste of time and ingredients. One sticky goopy mess. Something is wrong with the recipe. Very disappointed!"
"I let dough chill overnight and it was still way to sticky to make cutouts, even adding extra flour didn't help. The cookies did taste wonderful though"
"They are so sticky I thought I did something wrong and tossed the batter the first time. SO - me being short in the brain department, tried again. Way too sticky again so I added 1 1/2 cups more of flour. I'll keep you posted."
"These cookies are pretty good. I do like the texture, but they aren't very flavorful. Add more vanilla for sure and maybe 1/2 cup sugar. They are also VERY STICKY!! I refrigerated them for over a day and only worked with 1/3 of the dough at a time. Within 10 minutes of working, everything was sticking. If I managed to roll out the dough without a problem, it would stick to the cutter. If the dough rolled, and the cutter cut, the cutout stuck to the VERY WELL floured counter. The dough raised in the oven so much that the shape of the cookie became distorted. Definitely do not use intricate cutters for this recipe."