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Best Sour Cream Sugar Cookies

Enjoy a holiday-ready dessert with these tender cookies. You get plenty of classic sugar-cookie flavor and a blank canvas for decorating! —Kathleen Caddy, Tempe, Arizona
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch
  • Makes
    2 dozen

Ingredients

  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 1 large egg
  • 1/3 cup sour cream
  • 1/8 teaspoon lemon extract
  • 1-2/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon ground nutmeg
  • Colored sugar or sprinkles, optional

Directions

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, sour cream and extract. Combine the flour, baking powder, baking soda and nutmeg; gradually add to creamed mixture and mix well.
  • Divide dough in half. Shape one half into a 5-in.-long roll. Wrap in plastic; place in a resealable plastic freezer bag. May be frozen for up to 3 months. Cover and refrigerate remaining dough for 1 hour or until easy to handle.
  • On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired.
  • Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Cool for 1 minute before removing to a wire rack to cool completely.
  • To use frozen cookie dough: Remove dough from the freezer 1 hour before baking. Unwrap and cut into 12 slices. Place 1 in. apart on a baking sheet coated with cooking spray. Sprinkle with colored sugar or sprinkles if desired.
  • Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to a wire rack to cool.
Nutrition Facts
1 each: 85 calories, 3g fat (2g saturated fat), 18mg cholesterol, 41mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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