Sour Cream Cut-Out Cookies Recipe -
Sour Cream Cut-Out Cookies Recipe

Sour Cream Cut-Out Cookies

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"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."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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 More Reviews

Most Helpful Positive Review
Jun 06, 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.

Most Helpful Critical Review
Nov 20, 2008

This recipe is very easy. It's nice not having to wait for dough to chill. I followed the recipe exactly and I had no trouble with sticky dough. Make sure you use softened butter and not melted butter. I also used a little powdered sugar instead of flour when I rolled them out. This cookie should only be used if you're going to ice your cookies because by itself, this cookie is extremely, extremely bland.


64 Ratings

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.

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!

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.

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.

Mar 07, 2003

Great Cookie! Very soft and chewy.

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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  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 150 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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