Sour Cream Sugar Cookies IV Recipe -
Sour Cream Sugar Cookies IV Recipe
  • READY IN 15 mins

Sour Cream Sugar Cookies IV

Recipe by  

"This is the yummiest cut-out sugar cookie I've ever tried, great for the holidays!"

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    15 mins


  1. In a large bowl, cream together the margarine and sugar. Beat in the eggs, vanilla and sour cream. Combine the flour, baking powder, salt and nutmeg, stir into the creamed mixture until just blended. Dough will be light and sticky. Cover or wrap dough and chill overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
  3. Bake in the preheated oven for 8 to 10 minutes, until cookies turn a very light brown. Remove from baking sheets to cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2005

I love this recipe! I use 4 cups of flour, instead of 5 to give them a bit more of a chewy texture. Sometimes I add 1/4 cup of lemon juice to give them a kick!

Most Helpful Critical Review
Dec 24, 2005

I was trying to find a sour cream cookie recipe like my mom used to make. This seemed pretty close so I tried it. I did not care for this recipe at all. The nutmeg is overpowering and the cookie has a strange consistency. We made these on Christmas Eve last year and my 4 year old was afraid Santa wouldn't leave her any toys because the cookies were "so yucky". My mom has since found her old recipe and sent it to me. No more yucky cookies for Santa this year.


25 Ratings

Dec 11, 2004

This is VERY (granny's calls for 4 1/2 cups of flour)similar to the recipe my grandmother has made for decades. The nutmeg is the best part of these tasty cookies. It isn't Christmas without them.

Jan 28, 2008

I used butter instead of margarine and they came out with a nice, soft texture with a great buttery flavor. I ended up putting the dough in the fridge and not baking them until two days later, and they still turned out really well. I used fresh grated nutmeg, too. We really love these cookies--the sour cream really makes them soft, and the nutmeg gives these a really nice subtle flavor. I'll make these from now on--they also kept their shape really well.

Jan 10, 2005

I used this recipe to bake cookies for some friends and they were a huge hit! The cookies kept a great shape after baking and they stayed soft for several days (until they were all eaten ;). The nutmeg in the recipe is also a nice touch.

Dec 24, 2006

I loved these cookies!! They're REALLY good when you roll the cookies out thick. They reminded me of the Christmas cookies my family made when I was a kid.

Oct 19, 2005

I had misplaced my recipe for sugar cookies with sour cream. I think I have found a new family favorite. YUM! This is a tender, sweet with a hint of nutmeg cookie. Thank you!

Oct 11, 2007

I thought these cookies were awesome. They need a lot of frosting for flavor. They are very fluffy and soft. Easy to work with.


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  • Calories
  • 95 kcal
  • 5%
  • Carbohydrates
  • 13.2 g
  • 4%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 4.1 g
  • 6%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 71 mg
  • 3%

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

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