This is the recipe my mom has been using to make “cookies for Santa” with us for my whole life! Sour cream cut-out cookies are delicious, light, and full of flavor. I like them much better than sugar cookies, which can be a little finicky and hard to work with, and honestly don’t have too much flavor! One of the reasons I love sour cream cutout cookies is how soft they are, it is a soft dough, so chilling for at least 5 hours, if not overnight is very helpful, that will make rolling them out seamless. They also can be frosted to perfection with cream cheese frosting. I prefer cream cheese frosting over royal icing, again for the flavor 😉
Grandma’s Christmas Cookie Recipe
I found my grandma’s original recipe for sour cream cut-out cookies, the recipe we have been using my whole life! They make the perfect Christmas cut-out cookies and cookies for Santa!
Ingredients you will need
Recipe Tips & Tricks
As I mentioned before, these cookies need to be chilled, otherwise, the dough will be too soft to roll and cut. I refrigerated mine for at least 5 hours, they can also be left in the fridge overnight!
When I was a kid, I always wanted to frost them right away, but the cookies need to cool before the frosting goes on otherwise it will melt off. These cookies can be made in advance, and kept in the freezer until you are ready to frost!
If you aren’t up for making your own frosting, the canned frosting Pillsbury cream cheese frosting works great, to ensure it is spreadable, keep it on the counter so it is room temperature! Then you can use food coloring and bowls or piping bags if you wish!
If you want to make your own frosting, here is my cream cheese frosting recipe!
Baking tools i used
How to make Sourcream Cut-Out Cookies
Sourcream Cut-Out Cookies
Ingredients
- ½ cup Butter (room temp)
- 2 cups Sugar
- 2 Eggs
- 1 cup Sour Cream
- 4 cups Flour
- ½ tsp Salt
- 1 tsp Baking Soda
- 1 tsp Vanilla
Instructions
- In a stand mixer, cream together the butter and the sugar. (3-4 minutes)
- Add in the eggs and sour cream and mix well
- Mix in the flour, baking soda, salt, and vanilla.
- Let the dough chill in the refridgerator for 5 hours minimum, or overnight.
- Roll the dough to ¼ in thick on a floured surface (don't be shy of the flour) and use cookie cutters to cut out shapes
- Bake at 350° for 10 minutes.
- Let the cookies cool completely before frosting.
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