For a quick weeknight supper, try this deliciously flavorful vegetarian curry recipe that can be made in the slow cooker.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 8 hrs 5 mins |
| Total Time: | 8 hrs 55 mins |
| Servings: | 48 |
| Yield: | 4 dozen |
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup butter, softened
- 1 ½ cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
Instructions
- Sift together the flour, baking powder, baking soda, salt and nutmeg; set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill, 8 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 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.
Nutrition Facts
| Calories | 103 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 75 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I think this recipe was just amazing! The cookies stayed soft the whole time we had them. Easy to roll, and everything turned out perfect. Thanks! Merry Chistmas!
Easy to roll out, baked easily, and not a single cookie broke when decorating. Just chill the dough if it becomes too warm when rolling out and keep cookies a tad on the thick side. The dough is not overly sweet and pairs well with buttercream frosting.
These are cakey cookies. They spread and puffed a lot. I’ll try another recipe.
Were pretty easy to roll, cooked up nicely. But really bland! Felt like a waste of my time and ingredients, when there are many recipes similar that are actually delicious. Look elsewhere.
Good little recipe for Christmas cookies to decorate. They spread a TAD- if your shapes have lines or corners they tend to round off a bit more than my old recipe. But these are chewier and tastier. I will stick with this recipe I believe. Tried to add a pic but the pic size was too large.
Made these and hubby said this was the best one and still soft 2-days later. Didnt change anything will be making more !
Loved this recipe! Dough was easy to handle, flavor is very good. I believe I rolled my cookies to thin – but the flavor is outstanding. Thank you!
Made according to recipe. Cut out about 1/2 inch thick baked about 10 minutes. They are perfect! Thick, and soft and so delightful!
I just started putting nutmeg in my sugar cookies and love the flavor it gives. I made these cookies using my convection oven. It automatically set the temp to 350 degrees. Normally, I decrease the bake time by a minute or two. For these, the optimal time (at 2500 ft in elevation) was 5 minutes! They were soft through; the ones baked longer (max time was 7 minutes) just are crispier; still tasty!!
Will not baking these again. Followed the recipe to a T and they are extremely tasteless! Why this recipe has a 4.5 star rating just boggles me.
These were tasty and soft! We added almond extract as that is our favorite flavor in sugar cookies. We cut them out thick as some recommended and they kept their shape. I must say though, that they rolled horribly. They kept cracking and flaking and even after attempts of getting the dough cold again it doesn’t go back together seamlessly. It took a us hours of freezing and rerolling the dough before I gave up and said were going to make these into regular (non-cut-out) sugar cookies. And they were even awful to roll into balls without separating and cracking. The flavor and softness was on point but I will be trying other recipes for ease of rolling. This did NOT fit that bill for us.
Delicious!
absolutely the best soft sugar cookies. Family loved them and I haven’t even frosted them yet.
Not what I was expecting, they were kind of dry to me.
I decided to try this recipe d/t the reviews and the fact that sour cream is an ingredient. I figured this must be the magic ingredient that propels it from the boring, avg. sugar cookie recipes one usually finds. I live in AZ and followed the recipe exactly. The dough turned out silky smooth and tasted delicious w/ a delicate sweetness. I refrigerated overnight and used minimal flour and sugar to roll to 1/2″ thickness and cut w/ large Christmas cookie cutters. I convection baked them close to 10 min d/t thickness- I did not find they baked puffy rather they retained their shape very nicely. I attribute this to 3 things: cold dough, fresh baking soda and real butter. They cooked slightly golden and were perfectly balanced; not too chewy or crunchy. I used a royal icing that included cream of tartar and vanilla extract. It complimented the doughs low-key sweetness well. Once iced they looked like glass- this type of icing made layering colors easy giving the cookies dimension. My family and I love this recipe. It’s a keeper and repeater for sure.
These are fantastic. I lie soft cookies with flavor. I added extra nutmeg and cinnamon and used sweet n low for my friend who is diabetic. So good.
I loved the recipe. I put Banana Greek yogurt and didn’t put sour cream or chill it.
These have a good flavor, but I found them to be a little dry once baked.
Amazing!!!! I’m not normally a fan of sugar cookies but these were fantastic with and without icing!
We loved these–soft, but not too soft. I left out the nutmeg, and they had a great flavor. The dough was very easy to work with, and I only let it sit in the fridge maybe 10-15 minutes.
These are hands-down the best sugar cookies I have ever eaten. I just substitute the sour cream for cream cheese and they still taste amazing. I’ve also found that they still stay soft in an airtight container for days. They have just the right amount of sweetness to complement my royal icing. Definitely recommend this recipe everyone devours my cookies!!