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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


  • 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


  • 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, 0 fiber), 1g protein.

Reviews for Sour Cream Cutouts

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buttermilk maid User ID: 2350303 258652
Reviewed Dec. 26, 2016

"Very good. Did some as cutout cookies and some as bar cookies. easy, large batch."

dollyn User ID: 8766113 243594
Reviewed Feb. 10, 2016

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

tamsfrodo User ID: 1085728 214481
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."

sugarcrystal User ID: 5836839 161526
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."

cassieandra23 User ID: 4610824 146189
Reviewed Oct. 4, 2010

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

dreyfuss User ID: 44489 92994
Reviewed Dec. 11, 2009

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

puppylove_214 User ID: 1381970 167316
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......."

ortiz42 User ID: 3194067 161128
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"

Rose51 User ID: 1459873 93877
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."

Crse2007 User ID: 1816849 74267
Reviewed Dec. 12, 2007

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

ydahl User ID: 2153207 74248
Reviewed Dec. 9, 2007

"Great Recipe!"

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