Go Back

Sour Cream Cut-Out Christmas Cookies

Tender and flavorful Christmas cookies made with sour cream, perfect for sharing and decorating during the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened Gives cookies a rich flavor and tender crumb.
  • 1 cup granulated sugar Balances the tanginess of sour cream.
  • 1 large egg Provides structure and moisture.
  • 1 teaspoon vanilla extract Adds warmth and depth.
  • 1 cup sour cream Infuses cookies with moisture and tang.
  • 4 cups all-purpose flour The main structure for the dough.
  • 1 teaspoon baking soda Helps the cookies rise.
  • 1/2 teaspoon baking powder Works with baking soda for airy texture.
  • 1/4 teaspoon salt Enhances flavors.
  • powdered sugar (for dusting) Finishing touch for decoration.

Method
 

Preparation
  1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  2. Beat in the egg, vanilla extract, and sour cream until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
  5. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 2 hours.
Baking
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Roll out one disc of dough to about 1/4 inch thick on a floured surface.
  3. Use cookie cutters to cut out shapes and place them on the prepared baking sheets.
  4. Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden.
  5. Allow the cookies to cool completely on a wire rack before dusting with powdered sugar or decorating with icing.

Notes

Ensure butter and sour cream are at room temperature for better mixing. Chilling the dough is essential to maintain the cookie shape during baking.