-
-
My review
Sour Cream Cut-Outs
Patty Roberts
"This recipe stays soft because of the sour cream and cake flour in them. I make them every Christmas."
Added to shopping list.
Go to shopping list.
Ingredients
35 m servings 268 calsOriginal recipe yields 24 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Stir in baking soda, baking powder and salt; gradually mix in flour to form a dough that is stiff enough to roll out. More or less flour may be necessary.
- Roll out dough on a lightly floured surface and cut into shapes using cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
- Bake for 10 minutes in the preheated oven, or until firm and the center appears dry. Cookies will stay white, so be careful not to overbake.
Nutrition Facts
Per Serving: 268 calories; 10.4 g fat; 39.1 g carbohydrates; 4.1 g protein; 40 mg cholesterol; 187 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3034 Ratings
-
-
-
-
-
Most helpful positive review
12/5/2007
I have searched for many years to find a delicious cut-out recipe worthy of the time and $ invested. THIS IS IT! It must be the cake flour and the sour cream. The cookies looked like they were p...
Most helpful critical review
12/21/2010
Looked cute, but dry and not sweet. I didnt over bake, but they just came out dry. Wont make again. I prefer a stardard sugar cookie. Wont make again
Most helpful
Most positive
Least positive
Newest
12/5/2007
I have searched for many years to find a delicious cut-out recipe worthy of the time and $ invested. THIS IS IT! It must be the cake flour and the sour cream. The cookies looked like they were p...
12/20/2004
Every Christmas we make these cookies for a cookie decorating party and they alway turn out soft and light, very few ever make it into the take home bag! The flour and sour cream are key, DON'T...
12/19/2009
I like the taste, but next time, will cut the cooking time by a few minutes, as 10 minutes produced a somewhat dry cookie. They hold their shape very well and look really pretty frosted with su...
12/12/2003
This is the easiest cut-out cookie dough I've ever worked with. Ended up using less flour than called for.I liked the not-too-sweet flavor, but I goofed and ended up using self-rising flour inst...
12/15/2009
This is probably one of the best cut-out cookie dough I've ever worked with. The finished product held it's shape and puffed up nicely. The only downfall this cookie has is the lack of sweetness...
12/21/2010
Looked cute, but dry and not sweet. I didnt over bake, but they just came out dry. Wont make again. I prefer a stardard sugar cookie. Wont make again
9/19/2009
This is the ideal cut-out cookie recipe if you plan to frost your cookies. The dough is easy to work with, and the result will be a fat,soft cookie & the perfect base for decorating. Use super...
10/6/2008
Yum!! I added some cinnamon and used the brown sugar frosting on this site and made great fall cut outs. They were so soft and held their shape. I will use this recipe for Christmas as well. ...