Cutout cookies with sour cream.
| Servings: | 60 |
| Yield: | 4 to 5 – dozen |
Ingredients
- 3 cups sifted all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup butter
- ¾ cup white sugar
- 1 egg
- ¼ cup sour cream
- 1 teaspoon vanilla extract
Instructions
- Sift flour, baking powder, and salt. Cream butter with sugar, beat in egg, then stir in sour cream and vanilla. Stir in flour mixture 1/3 at a time.
- Wrap dough in wax paper and chill.
- Roll out 1/4 inch thick. Cut out cookies with your favorite cookie cutters. Put on ungreased cookie sheet. Bake at 350 degrees F (175 degrees C) for 10 minutes.
Nutrition Facts
| Calories | 56 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 54 mg |
| Sugars | 3 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
We use this recipe every year for Christmas cookies. So easy my teenagers can make it. They always come out perfect.
Not much flavor. Easy to make but need to add some taste – maybe a little lemon(?)
Bland but terrific if you add a sweet icing / frosting. Perfect Christmas cookies with the little ones.
I have made these quite a few times & they have always turned out great! The only changes I made was that I increased the amount of sugar from 3/4 to 1 cup, & added 1 teas. of almond extract to give the dough some extra flavor. I always get compliments on how good they taste. They never last very long!
Perfect cookie to bake with kids/grandkids! I have used this recipe for several years to bake cookies with the grandkids, they just can’t screw it up, they are teens now, to busy, but I do have great memories of baking these with them..all 4..started when they were about 5.
I agree with others, they aren’t very sweet. They’re wonderful, however, with one of the powder sugar icing recipes and a sprinkle of nutmeg.
My kids and husban ate all the first batch except three of them. I made another batch for my husban to take to work there was none left over.
Wonderful recipe, seems to hold up well for kids to decorate and wrap. Made several times over Christmas to many complements. Made large heart shapes for “Heart for Haiti” fundraiser at church Sunday to rave reviews. This is now my go to sugar cookie recipe.
My mom use to have the best cookie recipe and over the years it has gotten lost. This recipe is as close to her recipe as I could find. The only problem that I had with this recipe is that I had to make a double batch to even come close the amount of cookies that it stated it made. The cookies were good and stayed soft from beginning to end.
I wish I didn’t have to, but I have to second the person who said these tasted like sweetened pie crust. I’d have to say it tasted more like plain pie crust. I’m glad some people enjoy this recipe, but if you like a cookie with flavor and texture, I suggest moving on.
perfect Sugar cookies!! Don’t change a thing!
This recipe was pretty bland the first time I made it, but it’s easily fixed by adding about 1 tsp. of grated lemon, lime, or orange zest! When I add some it improves the flavor, and I do get compliments after co-workers eat them.
My 7 year old and I just made these today using Halloween cut outs and they turned out fabulously. We frosted them with the Sugar Cookie Icing recipe submitted by JBS BOX on this site (tripled the recipe). The end result was delicious and great looking. We’ll definitely use this again for Christmas time!
I really liked these. I topped mine with flaked coconut before baking them.
not sure i’ll make this recipe again. i was in search of a good sugar cookie recipe that was quick,easy and tasted great. although it was quick and easy, the cookies do not taste good. i followed it exactly, although i did roll them a bit thinner than recommended, that shouldn’t take away from the taste. good thing for frosting.
Should have listened to the reviews, but I was hoping they were just exaggerating. Definitely the most disappointing cookies I’ve made in awhile- very very bland, not even that great frosted. The texture was good, I like a cake-like cookie.
I did not care for the flavor or the texture of this cookie.
When I read the reviews about this recipe I had mixed feelings about making it. I went ahead and tried it anyways because I am a sucker for recipes with less ingredients. Less ingredients = more cookies for my family. The “bland” taste everyone is talking about is really not bad. It makes the cookie just right after you frost it. I even sugar coated a batch before cooking them and they tasted great also. I did experiece the Crumble effect while mixing the ingredients together. Don’t add more sour cream, water, or liquid. Use your hands to mix it till you form dough. I chilled the dough for about an hour before I used it. Turned out GREAT. Easy to cut cookies out of. I rolled them to about 1/4 of an inch, they didn’t puff way out and they did hold the shapes well. I would recommend this recipe to everyone. This one is a keeper!!!!
This has been the most successful sugar cookies I have made. I substituted white flour for wheat flour and it came out good. They stayed together and were soft. I only cooked these for about 7 to 8 minutes.
I don’t know if I messed this up and I don’t think so, but these were not what i expected. They were hard and when i got the flour into the cream mixture, it was crumbly to the point I added more vanilla, sour cream and some milk. Not a good recipe for me.
These turned out rather bland as is, but sprinkling with sugar before baking and/or decorating with icing improved the flavor immensely. Easy dough to work with.