Recipe by Patty Roberts
"This recipe stays soft because of the sour cream and cake flour in them. I make them every Christmas."
Watch video tips and tricks
1 1/2 teaspoons
6 1/2 cups
I have searched for many years to find a delicious cut-out recipe worthy of the time and $ invested. THIS IS IT! It must be the cake flour and the sour cream. The cookies looked like they were purchased at a high-end bakery. I am an avid baker and I can not thank you enough for this treasure! Thank you Patty for sharing this gem of a cut-out cookie recipe...
Looked cute, but dry and not sweet. I didnt over bake, but they just came out dry. Wont make again. I prefer a stardard sugar cookie. Wont make again
Every Christmas we make these cookies for a cookie decorating party and they alway turn out soft and light, very few ever make it into the take home bag! The flour and sour cream are key, DON'T substitute! The dough will be very stiff, stir by last of the flour in by hand if necessary. It isn't a sweet cookie, that's why they're so good for decorating with icing and sugar.
I like the taste, but next time, will cut the cooking time by a few minutes, as 10 minutes produced a somewhat dry cookie. They hold their shape very well and look really pretty frosted with sugar cookie frosting from this site. Thank you for sharing this recipe!
This is the easiest cut-out cookie dough I've ever worked with. Ended up using less flour than called for.I liked the not-too-sweet flavor, but I goofed and ended up using self-rising flour instead of cake flour. Mine ended up being more of a sweet biscuit -- would be great dough for scones! Would have probably been wonderful if I'd used the right flour. The texture is great -- the sour cream makes the difference. I'll definitely try them again -- the right way next time!
This is probably one of the best cut-out cookie dough I've ever worked with. The finished product held it's shape and puffed up nicely. The only downfall this cookie has is the lack of sweetness. But otherwise it is soft, melts in your mouth, mmm mmm. It's a good thing the frosting I made compensated for the lack of sweetness in the cookie itself. I also made this dough ahead of time, maybe a few weeks ahead. Rolled it into a log, wrapped it tightly in wax paper and stored in a ziplock bag. I thawed it 3/4 way before I started working with it. Very good dough, very good cookie. I will try this recipe again and probably put more sugar in next time. Thanks for Sharing!
This is the ideal cut-out cookie recipe if you plan to frost your cookies. The dough is easy to work with, and the result will be a fat,soft cookie & the perfect base for decorating. Use super sweet frosting and your cookies will taste exactly like those big, soft frosted cookies you can buy from your grocery store. Definitely bakery quality!
Yum!! I added some cinnamon and used the brown sugar frosting on this site and made great fall cut outs. They were so soft and held their shape. I will use this recipe for Christmas as well. Thanks.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Cut-Outs
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 94
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This sour cream-based fruit pie is a crowd-pleaser that’s anything but ordinary.
Add a little sour cream for a deliciously different banana bread.
See why sour cream makes almost everything taste better.