Total Time
30mins
Prep 20 mins
Cook 10 mins

The sour cream makes this cookie moist and rich. Chill the dough for 2 hours or more before rolling out.

Ingredients Nutrition

Directions

  1. Cream the butter and sugar.
  2. Beat in eggs and extracts.
  3. Mix the baking soda into the sour cream and add to mixture.
  4. Sift last three ingredients together and add to mixture.
  5. Chill dough.
  6. Roll out and cut into desired shapes.
  7. Bake at 350° for 8-10 minutes.

Reviews

(4)
Most Helpful

I love this recipe. How ever it doesn't make 36 cookies. It makes about 5 or so dozen depending on how thick you cut them out. Keep in mind that this recipe fluffs up in the oven really good. My kids liked them so much they ate them before I frosted them.

april454 October 09, 2009

Made amazingly fluffy dough. I cut mine a little thick so they stayed that way and make almost a cookie/cake...lots of cookies too! i had almost 4 dozen thick cookies so it could have easily made 6 doz cookies of proper thickness

tkjolivet October 09, 2007

These are great! DH loves sugar cookies and these were no exception (the camo helicopters were for him). Nice soft, moist cookies. I like the combination of vanilla and almond extracts. This makes a ton! I didn't refrigerate the dough for 2 hours, it was more like 20 min. I probably would have had even better results if I wasn't so impatient. :)

dicentra August 19, 2007

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