Old-Fashioned Sour Cream Cut-Out Sugar Cookies
Soft, fluffy, and full of buttery sweetness — these old-fashioned sour cream cut-out sugar cookies are a timeless family favorite. The dough rolls easily, bakes up tender and light, and fills your kitchen with the cozy scent of home.
- Prep time
- 20 min
- Cook time
- 8 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups granulated sugar for classic sweetness (or organic cane sugar works well too)
- 1 cup unsalted butter, softened
- 2 large eggs, well beaten
- 1 cup full-fat sour cream
- 1 teaspoon pure vanilla extract
- 1 heaping teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 5½ to 6 cups all-purpose flour
- Optional: nutmeg, coarse sugar, or sprinkles for topping
Instructions
- 1
In a large mixing bowl, beat together 1 cup softened butter and 2 cups sugar until light and fluffy. This step creates the base for soft, tender cookies.
- 2
Mix in 2 well-beaten eggs, 1 cup sour cream, and 1 teaspoon vanilla extract. Stir until smooth and creamy. The sour cream adds moisture and gives the cookies their fluffy texture.
- 3
In a separate bowl, whisk together 1 heaping teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 5½ cups flour.
- 4
Gradually add the dry ingredients to the wet mixture, about one cup at a time, until a soft dough forms. Add up to ½ cup more flour if needed — the dough should be slightly sticky but not wet.
- 5
Lightly flour your countertop and rolling pin. Roll the dough to about ¼ inch thick for soft, fluffy cookies.
- 6
Dip your cookie cutters in flour and cut out your favorite shapes: rounds, stars, hearts, all the Christmas shapes. Place them on an ungreased baking sheet, spacing them about an inch apart.
- 7
Sprinkle with nutmeg, coarse sugar, or festive sprinkles if desired for added flavor and texture.
- 8
Bake at 325°F (163°C) for 7–8 minutes, or until the tops look set and the bottoms are just barely golden. The cookies should stay light in color and soft in the center.
- 9
Cool and enjoy: Let cookies rest on the baking sheet for 2–3 minutes, then transfer to a cooling rack.