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Sour Cream Cut-Out Cookies
SUBMITTED BY:
RB5899
PHOTO BY:
steph
"Easy cut-out cookies that are wonderful anytime of year. I received this recipe when I was in grade school so it is a good recipe to have kids help with."
RECIPE RATING:
Read Reviews
(27)
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Original recipe yield 3 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter
1 cup white sugar
1/2 cup sour cream
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 pinch salt
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and sugar. Stir in the egg and sour cream. Then stir in the baking soda and salt. Gradually add the flour until dough becomes too difficult to stir. Turn the dough out onto a floured surface and knead in flour until dough is no longer sticky.
Roll the dough out to 1/4 to 1/2 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart on unprepared cookie sheets.
Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned at the edges. Remove from the baking sheets to cool on wire racks.
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REVIEWS
Reviewed on Jun. 6, 2006 by
BCOLLINS1
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BCOLLINS1
Jun. 6, 2006
My family absolutely loves these cookies. I also had problems with the dough being sticky, but used a trick my grandmother taught me: I used powdered sugar instead of flour when rolling to keep the cookies sweet.
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11 users found this review helpful
My family absolutely loves these cookies. I also had problems with the dough being sticky,...
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Reviewed on Mar. 7, 2003 by BLYSCAS
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BLYSCAS
Mar. 7, 2003
Great Cookie! Very soft and chewy.
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6 users found this review helpful
Great Cookie! Very soft and chewy.
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Reviewed on Feb. 25, 2006 by
holliadams
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holliadams
Feb. 25, 2006
These were good...I made them for Valentine's day and cut out hearts. I had to add way too much flour to get them to roll out without sticking though. It was a big mess. I ended up putting the rest of the dough in the fridge over night and they rolled out much easier the next day. The ones without as much flour tasted better.
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5 users found this review helpful
These were good...I made them for Valentine's day and cut out hearts. I had to add way too...
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Reviewed on Dec. 20, 2004 by JCHLYSTEK
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JCHLYSTEK
Dec. 20, 2004
This is by far my favorite cut-out cookie recipe. I get many requests for my sugar cookies throughout the year. At times I have added a pinch of nutmeg for a hint of flavor. Also, another good tip for icing these cookies is to melt some white chocolate thinned with a few tablespoons of crisco and then dip the tops of the cookies into the chocolate. Very good and much quicker than using frosting. You won't be dissapointed with this recipe!
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5 users found this review helpful
This is by far my favorite cut-out cookie recipe. I get many requests for my sugar cookies...
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Reviewed on Sep. 18, 2003 by
Mom of Four
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Mom of Four
Sep. 18, 2003
These cookies were great in that you don't have to refridgerate the dough before cutting out the cookies so if you decide to make cookies with a little one there's no waiting.They were easy to cut out as well.However,the cookies themselves were very bland.I would make these again because of the ease but would add lemon juice or something for flavour.
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4 users found this review helpful
These cookies were great in that you don't have to refridgerate the dough before cutting out...
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Reviewed on Jul. 10, 2007 by
steph
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steph
Jul. 10, 2007
I thought this was a great recipe for cut-out cookies. They were very simple. I love how you don't have to chill the dough. It made it so much easier and faster. I was afraid they weren't going to be sweet enough, but they were perfect. Everyone loved them. I will use this recipe again and again.
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3 users found this review helpful
I thought this was a great recipe for cut-out cookies. They were very simple. I love how you...
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Reviewed on Mar. 28, 2004 by
Scotia
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Scotia
Mar. 28, 2004
A very nice cut-out cookie recipe, they stayed quite soft. I have made it with sour cream and plain yogurt as well - no difference whatsoever.
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3 users found this review helpful
A very nice cut-out cookie recipe, they stayed quite soft. I have made it with sour cream and...
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Reviewed on Dec. 13, 2007 by
KYcooky
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KYcooky
Dec. 13, 2007
I always make these at Christmas. My daughter loves to help! They turn out so thick and soft. They are even better a few days after they're baked. I add an extra egg and 1 tsp. baking powder for fluffy, soft cookies. I also sometimes chill the dough before rolling and cutting out.
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2 users found this review helpful
I always make these at Christmas. My daughter loves to help! They turn out so thick and soft....
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Reviewed on Dec. 12, 2005 by
BEARROBB
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BEARROBB
Dec. 12, 2005
THese made the rounds in our neighborhood this holiday season. Everyone wanted the recipe.
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2 users found this review helpful
THese made the rounds in our neighborhood this holiday season. Everyone wanted the recipe.
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Reviewed on Mar. 16, 2005 by Lani G
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Lani G
Mar. 16, 2005
This was fun for the kids and I. They had fun using cookie cutters and then shaping the dough into fun shapes like pretzels and cinnamon buns. I think I messed up something because I needed to add about 3 extra cups of flour before the dough got "unsticky." And then I forgot to compensate with sugar so they tasted more like home made biscuits. They did taste good with jelly (my finance's idea) and I had a microwavable chocolate topping to sweeten them up with. As bland as they were, the younger kids, age 6 and 4, couldn't get enough of them! They kept sneaking more and more from the plate as they were coming out of the oven. I will definitely make again but pay more attention to my flour to sugar ratio!
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2 users found this review helpful
This was fun for the kids and I. They had fun using cookie cutters and then shaping the dough...
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