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Sour Cream Cutout Cookies

"These soft cookies make a comforting evening snack," pledges Marlene Jackson, a field editor from Kingsburg, California. "They have a delicious, delicate flavor and cake-like texture."
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min.
  • Makes
    about 3-1/2 dozen

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • FROSTING:
  • 1/3 cup butter, softened
  • 2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 to 3 tablespoons whole milk

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs. Add sour cream and vanilla; mix well. In another bowl, whisk flour, baking powder and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.
  • Preheat oven to 350°. On a well-floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on greased baking sheets.
  • Bake 10-12 minutes or until tops spring back when lightly touched. Remove from pans to wire racks to cool completely.
  • For frosting, in a bowl, beat butter, confectioners' sugar, vanilla, salt and enough milk to reach desired consistency. Spread over cookies.
Nutrition Facts
1 cookie: 157 calories, 7g fat (4g saturated fat), 34mg cholesterol, 111mg sodium, 21g carbohydrate (13g sugars, 0 fiber), 2g protein.
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Reviews

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Average Rating:
  • Dorothy
    Feb 8, 2021

    I wish I had read the reviews before making these cookies. As others stated, the dough is very sticky. However after freezing it I was able to roll it out by adding flour. The cookies were easy to cut out and I had no issue there. The reason I’ll never make these again is because they have no taste. Very bland tasting to say the least.

  • Sharon
    Oct 1, 2018

    No comment left

  • Trisha
    Dec 4, 2017

    Followed the recipe to the T and ended up with a gooey mess. Thanks to my husband's baking skills we were able to salvage the recipe by adding several more cups of flour. Baker beware!

  • karbauer
    Dec 26, 2016

    Always loved these cookies, always hated making them so thank you dm educator for the tip of putting the dough in the freezer for 2 hours. It made the dough so much easier to work with.

  • dm educator
    Dec 6, 2015

    My daughter requests these cookies every year at Christmas time so I have been making them for 10 years. I chill the dough overnight and then put it in the freezer for 2 hours before I roll it out. I only take 1/4 of the dough out at a time to roll out. Always keep the dough that you aren't working with in the freezer and use a WELL floured space to work them out , flipping the dough often to ensure that there is flour under the dough. I put the scraps in the freezer and take out the next piece and keep rotating until I have used all my dough. This works great and I never have a problem with the dough being too soft/sticky. Hope this helps. It really is a light and great tasting cookie!

  • KPQ
    May 8, 2015

    These were a total waste of time and ingredients. One sticky goopy mess. Something is wrong with the recipe. Very disappointed!

  • Ritzhah
    Dec 17, 2014

    I let dough chill overnight and it was still way to sticky to make cutouts, even adding extra flour didn't help. The cookies did taste wonderful though

  • cpalmer101
    Dec 11, 2014

    They are so sticky I thought I did something wrong and tossed the batter the first time. SO - me being short in the brain department, tried again. Way too sticky again so I added 1 1/2 cups more of flour. I'll keep you posted.

  • MelissaBakes
    May 8, 2014

    These cookies are pretty good. I do like the texture, but they aren't very flavorful. Add more vanilla for sure and maybe 1/2 cup sugar. They are also VERY STICKY!! I refrigerated them for over a day and only worked with 1/3 of the dough at a time. Within 10 minutes of working, everything was sticking. If I managed to roll out the dough without a problem, it would stick to the cutter. If the dough rolled, and the cutter cut, the cutout stuck to the VERY WELL floured counter. The dough raised in the oven so much that the shape of the cookie became distorted. Definitely do not use intricate cutters for this recipe.

  • 3535fit
    Mar 28, 2013

    No comment left