Soft Sour Cream Sugar Cookies

“This is a delicious Sugar Cookie that I have been making for years. If you roll them a little thick and don't over bake, they are the best and stay moist. Use whatever cookie cutter suits the occasion! Make sure to refrigerate the dough overnight.”
READY IN:
1hr 8mins
SERVES:
48
YIELD:
48 cookies(4 dozen)
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together the flour, baking powder, baking soda, salt & nutmeg.
  2. In large bowl, cream together the butter and sugar until smooth.
  3. Beat in the egg, vanilla & sour cream until well blended.
  4. Stir in the sifted ingredients.
  5. Wrap dough in plastic wrap & chill overnight.
  6. Preheat oven to 375°F (190°C)
  7. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shaped with cookie cutters.
  8. Place cookies 1 1/2 inches apart on ungreased cookie sheets.
  9. Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  10. Frost with your favorite cookie icing.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: