Sour Cream Sugar Cookies IV

Sour Cream Sugar Cookies IV

21

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

15 m servings 95 cals
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Original recipe yields 60 servings

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Nutrition

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 4.1 g
  • 6%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

21
  1. 25 Ratings

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Most helpful positive review

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

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 cook...

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!

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 t...

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 cook...

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, a...

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 ;). T...

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.

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!

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

I hadn't had nutmeg in sugar cookies before, and I didn't particularly like it. I wouldn't try making the cookies without it, though, because they would probably be really bland like so many so...