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Sour Cream Cutout Cookies Recipe

Sour Cream Cutout Cookies Recipe

"These soft cookies make a comforting evening snack," pledges Marlene Jackson, a field editor from Kingsburg, California. "They have a delicious, delicate flavor and cake-like texture."
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min. YIELD:42 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. Bake 10-12 minutes or until tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
  • 4. 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.

Nutritional Facts

1 cookie equals 157 calories, 7 g fat (4 g saturated fat), 34 mg cholesterol, 111 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.

Reviews for Sour Cream Cutout Cookies

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Reviewed Dec. 6, 2015

"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!"

Reviewed May. 8, 2015

"These were a total waste of time and ingredients. One sticky goopy mess. Something is wrong with the recipe. Very disappointed!"

Reviewed Dec. 17, 2014

"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"

Reviewed Dec. 11, 2014

"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."

Reviewed May. 8, 2014

"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."

Reviewed Feb. 13, 2013

"The cookies were dry and did not have much flavor. I also did not care for how much they raised."

Reviewed Feb. 10, 2013

"I have made these cookies several times they are always a big hit..=) I do just get lazy and buy the store bought icing its not as sweet but still delicious"

Reviewed Nov. 20, 2011

"everyones favorite cookie! I am required to bring these to every family gathering!"

Reviewed Sep. 19, 2011

"We love these cookies!!"

Reviewed Mar. 3, 2011

"These cookies are the BEST!! We make them for every occasion and use sprinkes on the icing! The cookie is not sweet so the sweet icing compliments it perfectly!!! SOOO delicious!"

Reviewed Dec. 18, 2010

"I have been using this recipe for several years now to make holiday cookies for Halloween and Christmas and our friends LOVE them! My husband's coworkers start asking for them WEEKS before the holidays, and I love decorating them with my kids. Sometimes I even substitute a little of the vanilla extract with some almond extract for a unique flavor. I've had lots of people ask me for the recipe as well. I've tried other 'sugar cookie' recipes but we just keep coming back to this one. Thank you for sharing! :o)"

Reviewed Dec. 28, 2009

"I personally did not care for these cookies, the frosting was way too sweet and the cookie really didn't have much a flavor at all. I ended up throwing out several because no one was eating them."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.