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Sour Cream Cutout Cookies

 Sour Cream Cutout Cookies
"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."
42 ServingsPrep: 25 min. + chilling Bake: 10 min.


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1 cup (8 ounces) sour cream
  • 2 teaspoons McCormick® Pure 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 McCormick® Pure 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.

2 of 2

Sour Cream Cutout Cookies (continued)

Directions (continued)

  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.