-
-
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 268Original recipe yields 24 servings (4 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
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...
12/15/2009
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...
12/12/2003
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...
12/21/2010
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. ...
2/25/2008
I had so much fun making these cookies with my two year old last night. This dough was so easy to work with. I rolled mine really thick so my son could pick up the cookies easilly once they w...