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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."
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Ingredients
35 m servings 268Original recipe yields 24 servings (4 dozen)
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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.
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Reviews
Read all reviews 3034 Ratings
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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
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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. ...
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...