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Sour Cream Cutouts Recipe
Sour Cream Cutouts Recipe photo by Taste of Home

Sour Cream Cutouts Recipe

Publisher Photo
Rich and tender with a lovely vanilla flavor, these cute cutouts are sure to catch Santa's eye when you leave him a plateful! It wouldn't be Christmas for Jane Grosvold of Holcombe, Wisconsin without these expected treats.
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min./batch + cooling
MAKES:78 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min./batch + cooling
MAKES: 78 servings

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 5-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cans (16 ounces each) vanilla frosting
  • Gel food coloring of your choice

Nutritional Facts

1 serving (1 each) equals 109 calories, 4 g fat (2 g saturated fat), 17 mg cholesterol, 73 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight.
  2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
  3. Tint some of the frosting with food coloring; decorate cookies as desired. Yield: about 6-1/2 dozen.
Originally published as Sour Cream Cutouts in Taste of Home December/January 2007, p6

Nutritional Facts

1 serving (1 each) equals 109 calories, 4 g fat (2 g saturated fat), 17 mg cholesterol, 73 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

Reviews for Sour Cream Cutouts

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 10, 2014

"We make this recipe every year. If we make no other cookie, we make this one. I make the dough a day ahead of time and put it in the refrigerator, as it's a very wet dough. My husband and 9 year old roll out the dough and cut out shapes. I bake them, and we spend hours (I make several batches) decorating them. Our family and friends love them! And the best thing is, they stay moist and delicious for well over a week, so they can be made ahead of time."

MY REVIEW
Reviewed Nov. 27, 2014

"I made these last Christmas. I loved the slightly flaky texture and buttery flavor. The dough was pretty easy to work with too."

MY REVIEW
Reviewed Oct. 4, 2010

"makes a good cookie. a great idea to use leftover sour cream"

MY REVIEW
Reviewed Dec. 11, 2009

"Thanks, I couldn't view it either."

MY REVIEW
Reviewed Dec. 11, 2009

"The dough rolls out and cuts well and bakes nicely. They hold their shape nicely. However, they have a very dry texture. Make sure you have a glass of milk handy when you eat these. Not sure I'll make these again. Not moist at all......."

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