|Nutritional Guidelines (per serving)|
|Servings: 6 dozen (18 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||12%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 3 1/4 cups flour (all-purpose)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) 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 or 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.
- 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.
- Replace 1/2 teaspoon of the vanilla with ground nutmeg, if desired.