Bake a batch of these Sour Cream Cut Out Cookies today ... they're soft and chewy, super delicious, and so easy to make!
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Are you looking for a new recipe to add to your Christmas cookie rotation? Then, you need to try these Sour Cream Cut Out Cookies!
I found the recipe for these old fashioned Rolled Sour Cream Cookies in my mom's cookbook. The recipe comes from a family friend, and I made a few little tweaks to the method and swapped out the shortening (which I pretty much never use) for butter.
These delicious cookies are a unique alternative to traditional sugar cookies. And if you ask me, they taste even better than the classic! I've never been a huge fan of sugar cookies (they're kind of bland), but the sour cream gives these cookies a slight tang, and they're perfectly soft and chewy. So delish!
I'm also sharing two recipes for decorating the cookies, both of which are quick and easy to make. A scrumptious Sour Cream Frosting (that will melt in your mouth) ... best if you want to frost the cookies quickly or are making them with kids. And a simple Icing recipe that's an easy alternative to royal icing ... perfect if you want to get a little more creative.
Ready to try these yummy cookies for yourself? Keep reading for the recipe and lots of fun tips!
This recipe uses really basic ingredients ... you probably have almost everything in your pantry already! Here's what you'll need:
- Sour Cream - Use full fat for the best results. Daisy is my favorite!
- Unsalted Butter
- Granulated Sugar
- Vanilla Extract
- Large Eggs
- All-Purpose Flour
- Baking Soda and Baking Powder
- Kosher Salt
- Frosting or Icing (recipes follow)
You'll Also Need
To make this recipe, you’ll need a stand mixer to prepare the dough, a rolling pin, a couple baking sheets, and a baking rack to cool the finished cookies. I used this Christmas cookie cutter set ... super affordable and it has every cookie cutter you could ever need (plus some you didn't even think of)!
If you choose to ice these cookies, you'll also need some squeeze bottles to hold and apply the icing. I used a decorating bulb for the thicker icing, and a few of these squeeze bottles for the thinner colored icings.
How to Make Sour Cream Cut Out Cookies
Okay, let's get started! This cookie dough is quite simple to make.
You'll start by whisking together the dry ingredients: flour, salt, baking soda, and baking powder. Once everything is mixed, set it aside for the moment.
Next, get out your stand mixer and mix together the butter and sugar. There's a lot of sugar in relation to the butter, so it won't get super creamy ... just make sure it's well mixed. Then, blend in the vanilla extract and the eggs (one at a time).
The last step is adding the sour cream and the flour. You are going to alternate them. So mix in half the sour cream, then half the flour mixture. Repeat with the remaining sour cream and flour, mixing just until everything is well combined.
When the dough is finished, divide it half. Use your hands to shape each half into a ball, then flatten the balls into disks (about one-inch thick). Wrap the disks with plastic wrap, then chill them for two hours (or more).
This cookie dough is very soft, so you MUST chill it for at least two hours (I actually refrigerated mine overnight). If you don't chill the dough, the cookies won't hold their shape.
After the dough has chilled, roll it out about ¼-inch thick on a lightly floured board. Then, use your cookie cutters to cut the dough. I'd recommend re-rolling the scraps no more than once.
You should be able to get about four to five dozen cookies, but it will depend on how thickly you roll out the dough, how large your cutters are, and how closely you cut the cookies.
Tip: Dip your cookie cutters into a little flour before cutting the cookies. This will help keep the dough from sticking to the cutters.
Transfer the cookies to a baking sheet. I recommend spraying it with nonstick cooking spray first, although you could use parchment paper.
Then, bake the cookies until they're golden brown on the bottom. It only takes about eight minutes.
Let the cookies cool on the baking sheet for five minutes or so, then transfer them to a baking rack to cool completely before decorating.
Tip: These cookies puff up and spread a bit as they cook, so make sure leave a generous amount of space between them ... at least one-inch.
Sour Cream Frosting
You can decorate these Rolled Sour Cream Cookies with frosting (super easy) or with icing (a bit more labor intensive).
I LOVE the Sour Cream Frosting I created for this recipe! The frosting uses simple ingredients, it's easy to make, and so light and fluffy. It literally melts in your mouth, and the subtle tang complements the cookies so well!
I'd recommend using the frosting if you're decorating the cookies with kids. I kept mine white, but you can certainly color it with food coloring, if you prefer. This gel food coloring is my fave, and a little goes a long way.
Easy Cookie Icing
I wanted to create an easy icing for this recipe that could be used similarly to royal icing, but that was not as fussy to make. The recipe requires three simple ingredients: powdered sugar, milk, and vanilla extract. Non-dairy milk works fine, if you prefer (I used coconut milk, which was delish!).
You will need to make two batches of icing (or more, depending on how many colors you'd like to use): a thicker icing for the lines around the cookies; and a thinner icing for coloring the cookies. The thicker icing basically holds the thinner icing in place, and the only difference between the two is that the thicker icing has less milk in it.
I used a decorating bulb to hold the thicker icing, and a few of these squeeze bottles for the thinner icings (perfect because you can see the colors). You could also use decorating bags, of course, but these bottles / bulbs are much easier to handle in my opinion.
Tip: The one downside to this quick icing is that it takes a while to dry (about a day). You can certainly eat the cookies before this, but if you want to store them stacked, you'll need to wait. (Refrigerating the cookies speeds this up a bit.) If you'd prefer to use something that sets up a lot quicker, check out this easy royal icing recipe.
To decorate the cookies, start by outlining them with the thicker icing. I wanted my lines to be white, but you can color the icing if you prefer. This Wilton gel food coloring is my favorite. (I went for more pastel colors here, but you can definitely get deeper, more traditional colors with this coloring.)
Then, flood (fill in) the cookies in with the thinner, colored icing. You want to strike a balance between covering the cookies without adding so much icing that it overflows the outline.
Use a toothpick to gently spread the icing into any hard-to-reach corners. Less is more!
Another thing that's fun to do: adding some decorative dots on the cookies (check out the tree and star cookies below). I added those with the thicker icing after coloring them. If your dots come out a little pointed, just wet your finger, then lightly press them down into shape.
If you'd like to add sprinkles, make sure to add them while the icing is still wet to the touch.
My skills are rudimentary at best, but I had so much fun decorating these Sour Cream Cut Outs! I'd definitely like to experiment with royal icing and more intricate designs in the future.
I probably wouldn't use this icing with young kids, unless you don't mind a big mess. But I think older kids with a little more patience (and a creative streak) would probably get a kick out of decorating cookies this way!
Once you finish icing the cookies, let them sit out to dry. Like I mentioned earlier, this can take up to 24 hours. You can speed this up by refrigerating the cookies (in a single layer), but it will still take a few hours.
Don't worry though, you can definitely eat the cookies before the icing completely hardens. And they are delicious!
Storing the Cookies
Store these Sour Cream Cut Out Cookies in an airtight container. They'll stay fresh for about a week ... if they last that long! You can also freeze the cookies. Freeze them in a single layer first, then transfer them to a storage container using parchment or waxed paper between the layers of cookies.
Looking for more Christmas Cookies? Try one of these recipes next!
- Chocolate Peppermint Crinkle Cookies
- Maple Pecan Shortbread Cookies
- Peppermint Thumbprint Cookies
- Honey Cookies
- Black Bottom Cupcakes (Mini Chocolate Chip Cheesecakes!)
- Poppyseed Kiss Cookies
- Chewy Ginger Cookies
- White Chocolate Cranberry Cookies
- Curry Shortbread Cookies
- Pecan Finger Cookies … my all-time favorites!
- Stamped Cookies
- Classic Gingerbread Cookies
Sour Cream Cut Out Cookies
- 3 ½ cups all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ⅔ cup unsalted butter
- 1 ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup sour cream
- nonstick cooking spray
For Sour Cream Frosting:
- 1 cup powdered sugar
- 1 to 3 tablespoons milk
- ¼ teaspoon vanilla extract
- food coloring
- Whisk together flour, salt, baking soda, and baking powder in a medium bowl. Set aside.
- Using stand mixer, mix together butter and sugar. Add vanilla extract and eggs (one at a time).
- Mix in ½ the sour cream, then ½ the flour. Repeat with remaining ingredients.
- Divide dough in half, then shape each half into a ball. Flatten balls into disks about 1-inch thick. Wrap disks in plastic wrap, then chill for at least 2 hours (or overnight).
- Preheat oven to 375 degrees. Lightly spray two baking sheets with nonstick spray.
- Using rolling pin, roll out one disk of dough about ¼-inch thick on a lightly floured board.
- Use cookie cutters to cut dough, then transfer cookies to baking sheet, spacing at least 1-inch apart.
- Bake cookies for about 8 minutes, or until cookie bottoms are golden brown. Let cookies cool on pan for 5 minutes, then transfer to a baking rack to cool completely.
- Once cookies have cooled, decorate with frosting and sprinkles, or icing. Enjoy!
- Using stand mixer, mix butter until smooth. Add sour cream, vanilla extract, and salt.
- Mix in powdered sugar until smooth. Add food coloring, if desired.
- If frosting is too thin, add more powdered sugar until frosting reaches desired consistency. If frosting is too thick, add additional milk (a drop or two at a time), until frosting reaches desired consistency.
- Spread frosting over cookies with a butter knife or small offset spatula. Add sprinkles, if desired.
- Combine powdered sugar, milk, and vanilla extract in a small bowl, mixing until smooth. Add food coloring, if desired.
- For thick icing (for lines), you will need about 1 to 1 ½ tablespoon milk. The consistency should be barely pourable. For thinner icing (used to flood cookies), you will need about 1 ½ to 2 tablespoons milk. Start with the smaller amount of milk, then add more (a few drops at a time) to reach desired consistency. If icing gets too thin, just add more powdered sugar.
- Transfer finished icing to decorating bulbs or squeeze bottles. Outline cookies with thick icing first, then fill in with thinner icing.
- Let icing harden before storing cookies. It can take up to 24 hours (chill cookies in refrigerator to speed up process).