Prep 10 mins
Cook 15 mins
A touch of lemon and nutmeg for flavor and sour cream for richness. It is pretty hard to beat the taste of these cookies.
- 3 cups flour
- 1 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1⁄8 teaspoon salt
- 1 1⁄2 cups granulated sugar
- 1⁄2 cup butter
- 1 cup sour cream
- 1 large egg
- 1 1⁄2 teaspoons lemon extract (or vanilla)
- In a med.
- bowl, combine the flour, baking powder, baking soda, nutmeg, and salt.
- In a large bowl, cream sugar and butter, beating until fluffy.
- Add the sour cream, egg, and the lemon extract and beat well.
- Stir in the flour mixture.
- Cover and refrigerate for 1 hour or until thoroughly chilled.
- Preheat the oven to 375°F.
- Take out 1/3 of the dough.
- Return rest to fridge.
- On a lightly floured surface, roll out dough to 1/4-inch thickness and cut into shapes with cookie cutters.
- Using a spatula, transfer the cookies to ungreased cookie sheets, placing them 2 inches apart.
- Bake for 8 to 10 minutes or until the edges are lightly browned.
- Remove cookies and cool on wire racks.
- Repeat with remaining dough.
- Store cookies in an airtight container.
- These freeze well also.
These came out a little different than I thought they would, but they were good. The nutmeg is very strong and even though these are sugar cookies, they are not overly sweet. My son said they reminded him of gingerbread with a hint of lemon. They are a little hard to roll out, I would suggest refrigerating them a little longer than an hour, but they puffed up nicely when baked while holding their shape. Anyone who enjoys a "spicy" cookie would like these.