Soft Sour Cream Sugar Cookies

This is a delicious Sugar Cookie that I have been making for years. If you roll them a little thick and don't over bake, they are the best and stay moist. Use whatever cookie cutter suits the occasion! Make sure to refrigerate the dough overnight.

• Ready In: 1 hr 8 mins
• Serves: 48
• Yields: 48 cookies(4 dozen)

Ingredients

• 4  cups all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon nutmeg
• 1  cup butter, softened
• 1 1⁄2 cups white sugar
• 1  egg
• 1  teaspoon vanilla
• 1⁄2 cup sour cream

Directions

1. Sift together the flour, baking powder, baking soda, salt & nutmeg.
2. In large bowl, cream together the butter and sugar until smooth.
3. Beat in the egg, vanilla & sour cream until well blended.
4. Stir in the sifted ingredients.
5. Wrap dough in plastic wrap & chill overnight.
6. Preheat oven to 375°F (190°C)
7. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shaped with cookie cutters.
8. Place cookies 1 1/2 inches apart on ungreased cookie sheets.
9. Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
10. Frost with your favorite cookie icing.