Prep 15 mins
Cook 10 mins
There are several sour cream cookies posted on Zaar, but none like my recipe. A friend gave this to me years ago. The cookies are tender and delicious. Especially with cream cheese icing.
- 236.59 ml butter (no substitutions)
- 354.88 ml sugar
- 2 egg yolks
- 4.92 ml vanilla
- 1.23 ml salt
- 4.92 ml baking soda
- 4.92 ml baking powder
- 236.59 ml sour cream (at room temperature)
- 1182.95 ml flour
For the icing
- 118.29 ml butter (no substitutions)
- 226.79 g cream cheese (at room temperature)
- 4.92 ml vanilla
- 453.59 g powdered sugar
- milk, to thin if needed
- For Cookies:.
- Mix butter, sugar, egg yolks, vanilla, and sour cream together. Add dry ingredients to mixture. Wrap in wax paper and refrigerate overnight. Roll out on a lightly floured surface or pastry cloth. Cut into 1/8th to 1/4th inch thickness using your favorite cookie cutters. Bake at 350°F for approximately 10 minutes or until the bottom is lightly browned. May need more time if on the thicker side. Cool on wire rack. Store in airtight container in the refrigerator until ready to apply icing.
- For icing:.
- Cream butter, cream cheese, and vanilla together. Gradually add powder sugar until blended. Thin with milk to desired consistency. If adding coloring paste, you may not need milk to thin.
- After icing cookies, lay flat in the fridge until set. Then store in a airtight container with a small square of wax paper between cookies. Store in fridge until ready to serve.
I've been searching for the perfect Christmas sugar cookie cut-out recipe and have found it! These are delicious! The cream cheese icing makes them such an indulgent treat, rather than just a thoughtless sugar fix like so many sugar cookies. My only suggestions to the recipe would be to cream the butter and sugar before adding remaining ingredients, and chill the dough already flattened somewhat, so it's easier to roll out later.
I made these for a potluck picnic today and we all loved them! I found the dough so easy to manage when rolling and cutting out the shapes (I dusted the board with powdered sugar instead of flour to prevent crumbling and that worked very nicely too) and the icing took to coloring perfectly. The cookies and icing were delicious and with a standard-size cookie cutter, I actually yielded just over 70 cookies from the recipe. Thank you tremendously! Terrific recipe!
Consistency is fantastic -- perfectly puffy and soft. However, they are somewhat bland. I would add a drop of lemon, peppermint or almond extract next time just to give them some flavor. Maybe even add more butter? Otherwise, a perfect pleasant and crowd-pleasing Christmas cookie.