Total TimePrep: 30 min. + chilling Bake: 20 min.
Makesabout 3 dozen
- 1 cup cold butter, cubed
- 1-1/2 cups all-purpose flour
- 1/2 cup sour cream
- 10 tablespoons sugar, divided
- 3 teaspoons ground cinnamon, divided
- Colored sugar, optional
- In a large bowl, cut butter into flour until the mixture resembles coarse crumbs. Stir in the sour cream. Turn onto a lightly floured surface; knead 6-8 times or until mixture holds together. Shape into four balls; flatten slightly. Wrap in plastic; refrigerate for 4 hours or overnight.
- Unwrap one ball. Sprinkle 2 tablespoons sugar on waxed paper; coat all sides of ball with sugar. Roll into a 12x5-in. rectangle between two sheets of waxed paper. Remove top sheet of waxed paper. Sprinkle dough with 3/4 teaspoon cinnamon. Lightly mark a line down the center of the dough, making two 6x5-in. rectangles.
- Starting with a short side, roll up jelly-roll style to the center mark; peel waxed paper away while rolling. Repeat with other short side. Wrap in plastic; freeze for 30 minutes. Repeat three times.
- Place remaining sugar or place colored sugar if desired on waxed paper. Unwrap one roll. Cut into 1/2-in. slices; dip each side into sugar. Place 2 in. apart on ungreased baking sheets.
- Bake at 375° for 12 minutes or until golden brown. Turn cookies; bake 5-8 minutes longer. Remove to wire racks to cool.
Nutrition Facts2 each: 144 calories, 10g fat (6g saturated fat), 27mg cholesterol, 91mg sodium, 13g carbohydrate (6g sugars, 0 fiber), 1g protein.
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Nov 13, 2018
Very disappointed. Had to throw away the 2 batches I made for church bazaar thus Saturday. These were tedious to make. The butter all over the pan and into my oven. What a mess I had to clean up! Don't know what went wrong, am an experienced cookie maker, have made 21 other kinds for bazaar and they are all excellent. Will not try these again....
Jul 12, 2018
I added a 1/2 teaspoon of vanilla as I felt it just needed a little more flavor.
Dec 7, 2014
I love these cookies and they are different & pretty. I don't make the dough though. I use store bought puff pastry.
Dec 30, 2012
I love these cookies. They are bit tedious to make, but well worth the effort. They are especially yummy when dipped in a chocolate liqueur.
Dec 23, 2012
<p>I have made several times. I always use salted butter. They are great baked fresh. Put cinnamon sugar on the wax paper or parchment so they do not stick. Keep them refrigerated and uncooked until near time to serve them for best flavor. They can also be frozen. Its important the butter be slightly cold when you mix it or they don't come out as flaky. Happy holidays!!</p>
Dec 22, 2012
I make these cookies every Christmas. I absolutely love them. They are easy to make and look fancy. They are also incredibly delicious! Just follow the recipe exactly and you will be good. Especially make sure you keep the dough refrigerated long enough. That is key.
Dec 22, 2011
I was disappointed with the turn out after so much time and effort was put into them. I followed the recipe to a 'T', but still there was issues. 1) the dough stuck to the wax paper 2) the cookies stuck to the pan 3) because the sugar is added before baking it melted off and burned. All around this recipe is not worth the trouble...
Dec 17, 2011
I made these cookies for Christmas two years back and everyone was disappointed I forgot to make them last year so this year I am making a double batch. So easy to make and to guarantee they shine on a cookie platter, I use a colored or decorative sugar in the second sugar step. also add a dash of salt to the recipe.
Dec 7, 2011
I loved this recipe. It reminds me of cookie I had growing up that I can't get now. I made them and gave them as gifts.
Aug 13, 2011
sorry, indicated wrong contributor in my previous note.should have been Hannah