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Sour Cream Cutouts Recipe

Sour Cream Cutouts Recipe

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 YIELD: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

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.

Nutritional Facts

1 each: 109 calories, 4g fat (2g saturated fat), 17mg cholesterol, 73mg sodium, 16g carbohydrate (9g sugars, trace fiber), 1g protein

Reviews for Sour Cream Cutouts

Sort By :
MY REVIEW
dollyn
Reviewed Feb. 10, 2016

"Too sweet - almost sickening sweet... gave them to the birds and squirrels! I will stick to my recipe!!!"

MY REVIEW
tamsfrodo
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
sugarcrystal
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
cassieandra23
Reviewed Oct. 4, 2010

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

MY REVIEW
dreyfuss
Reviewed Dec. 11, 2009

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

MY REVIEW
puppylove_214
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......."

MY REVIEW
ortiz42
Reviewed Dec. 2, 2009

"Lost the recipe thanks so much these are the best and my kids go crazy for them, I freeze them till Christmas but somehow they seem to disappear"

MY REVIEW
Rose51
Reviewed Dec. 30, 2007

"Thank you for taking time to type this for me.  Have a Happy New Year."

MY REVIEW
kansascakedecorater
Reviewed Dec. 29, 2007

"

Sour Cream Cutouts

Taste of Home

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.

SERVINGS: 78
CATEGORY: dessert
METHOD: Baked
TIME: Prep: 30 min. + chilling Bake: 15 min./batch + cooling

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

Directions:

In a large mixing bowl, cream butter and sugar. Beat in 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.
    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.
    Tint some of the frosting with food coloring; decorate cookies as desired. Yield: about 6-1/2 dozen.
"

MY REVIEW
Rose51
Reviewed Dec. 29, 2007

"I  have tried for days to view this recipe.  Is there any way you can type in the recipe?  Thank you."

MY REVIEW
Crse2007
Reviewed Dec. 12, 2007

"I'm wondering how this will work with high altitude cooking?"

MY REVIEW
ydahl
Reviewed Dec. 9, 2007

"Great Recipe!"

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