These soft sour cream sugar cookies are buttery and delicious. The cookies are cut out and baked to perfection.
Add a little nutmeg to the cookies and decrease the vanilla extract, if you wish. See the tips and variations for more suggestions.
The cookies may also be decorated with a royal icing or a basic cookie icing or glaze. Or see the quick cookie icing below the recipe.
- 3 1/4 cups flour (all-purpose), 14 1/2 ounces
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter (room temperature)
- 1 cup sugar (granulated)
- 1 egg
- 1 1/2 teaspoons vanilla*
- 1/2 cup sour cream
- Heat the oven to 400 F.
- Line a baking sheet with parchment paper or a silicone mat, or grease the pan.
- In a large bowl, combine the all-purpose flour, baking soda, and salt. Whisk or stir to blend the dry ingredients thoroughly.
- In a mixing bowl, cream butter, sugar, egg, and vanilla with an electric mixer. Beat for 2 minutes.
- Add the sour cream and half of the sifted dry ingredients; beat the mixture for about 1 minute.
- Stir in remaining dry ingredients with a wooden spoon. I use the paddle attachment of the stand mixer on low speed.
- Divide dough in half and roll each portion out on a lightly floured surface to about 1/4-inch thick. Cut out rounds, squares, or shapes with floured cookie cutters.
- Place cookies on the prepared baking sheet; bake in the preheated oven for 8 to 10 minutes.
- Store the cookies in an airtight container.
Makes about 6 dozen.
*Replace 1/2 teaspoon of the vanilla with ground nutmeg, if desired.
Quick Cookie Icing: Combine 2 cups of confectioners' sugar with 3/4 teaspoon of vanilla extract, 1 1/2 teaspoons light corn syrup and 2 1/2 to 3 1/2 tablespoons of water. Add a pinch of salt and mix to blend. If desired, divide the icing among a few small bowls and add food coloring. Spread over cooled cookies.
"These cookies are very good. The cookies by themselves are not real sweet, so they need the complement of the frosting and/or chocolate. They are slightly soft and are very good. Don't roll the dough out too thin, they are better a little thick. Don't over cook them. I cooked them 8 minutes. I will definitely make these again. They are very good with melted chocolate on top." — Louie
"I made this recipe at least 6 times in the last year. With rave reviews these are some of the first cookies to be eaten. They are soft and easy to decorate. I paint mine with chocolate." — W.R.
"Wonderful recipe when you change vanilla to 1 teaspoon and add 1 teaspoon of nutmeg.
I too found that keeping the cookies a little thicker made them better. Perfect for Christmas cookies that you plan on adding frosting to. Love, love, love them." — Kat.K.
|Nutritional Guidelines (per serving)|
|Total Fat||10 g|
|Saturated Fat||5 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||2 g|