Sour Cream Cut Out Cookies

Hello, dear readers! Today, I’m thrilled to share with you a recipe that’s close to my heart – Sour Cream Cut Out Cookies. These aren’t just any cookies; they’re a tradition, wrapped in memories and tied with a ribbon of heartfelt gratitude. From childhood baking sessions to festive holiday gatherings, these cookies have been a constant, sweet presence. I’m incredibly excited to pass this little piece of joy onto you!

Introduction

Sour Cream Cut Out Cookies are the perfect blend of soft texture and delicate flavor, ideal for any occasion that calls for a special touch. What sets them apart is the addition of sour cream, which gives them an irresistibly tender crumb and a subtle richness that makes them anything but ordinary. Whether you’re a seasoned baker or just starting out, this recipe promises fun in the making and delight in every bite!

Ingredients

To get started, you’ll need the following simple ingredients:

• 1 cup unsalted butter, softened
• 1 ⅔ cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ⅔ cup sour cream
• 4 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

this Recipe

How to Make Sour Cream Cut Out Cookies

Follow these steps to create your own batch of these delightful cookies:

1: Prepare the Dough

1. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
2. Beat in the eggs and vanilla extract, then stir in the sour cream.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

2: Chill the Dough

1. Divide the dough into two halves, flatten into disks, and wrap each in plastic wrap.
2. Refrigerate for at least 2 hours or overnight, which makes the dough easier to handle and cut.

3: Cut Out and Bake

1. Preheat your oven to 375°F (190°C).
2. On a lightly floured surface, roll out one disk of dough to about ¼ inch thickness.
3. Use your favorite cookie cutters to cut out shapes and place them on a baking sheet lined with parchment paper.
4. Bake for 8-10 minutes, or until the edges are just starting to turn golden.
5. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Helpful Tips

• Ensure your butter is at room temperature to achieve the fluffiest texture.
• Chill the dough adequately to prevent the cookies from spreading too much during baking.
• Keep an eye on your cookies as they bake to ensure they don’t overbrown, especially if they are thinner or smaller.

Substitutions/Variations

• Gluten-Free: Swap the all-purpose flour for a gluten-free flour blend to accommodate dietary restrictions.
• Flavor Twists: Add lemon zest or almond extract to the dough for a unique flavor twist.

Frequently Asked Questions

Q: Can I freeze the dough? A: Absolutely! Wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling out.

Q: Why did my cookies puff up too much? A: Ensure you’re using the correct amount of baking powder and baking soda. Too much can cause cookies to puff more than desired.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to a week, or freeze them for up to 3 months.

More Relevant Recipes

If you loved making these Sour Cream Cut Out Cookies, you might also enjoy:

• Chewy Vegan Chocolate Chip Cookies
• Double Chocolate Chip Cookies

Thank you for joining me in the kitchen today! Baking these cookies always brings a smile to my face, and I hope it does the same for you. Share your baking adventures with us, and let the sweet times roll!

Print