Sour Cream Cut-Out Cookies (Print Version)
# Ingredients:
01 -
2 1/4 cups all-purpose flour (or cake flour substitute: remove 2 tablespoons from every cup of all-purpose flour and replace with 2 tablespoons of cornstarch).
02 -
1 teaspoon baking soda.
03 -
1 teaspoon salt.
04 -
1 teaspoon baking powder.
05 -
1/2 teaspoon nutmeg.
06 -
1 cup unsalted butter, at room temperature.
07 -
1 cup granulated sugar.
08 -
1 egg.
09 -
1/2 cup sour cream.
10 -
Buttercream frosting (optional): laced with vanilla and almond flavoring.
# Instructions:
01 -
In a medium bowl, whisk together the flour, baking soda, salt, baking powder, and nutmeg.
02 -
In a large bowl, cream together the butter and sugar until light and fluffy.
03 -
Beat in the egg and then stir in the sour cream.
04 -
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
05 -
Refrigerate the dough for at least an hour to help it hold shape.
06 -
On a floured surface, roll out the dough to about 1/4 inch thickness.
07 -
Use cookie cutters to cut out the cookies. Place them on a baking sheet lined with parchment paper, leaving enough space between each cookie.
08 -
Preheat the oven to 375°F (190°C). Bake for 10-12 minutes or until the edges are lightly golden. Avoid overbaking; the tops should remain light.
09 -
Make a buttercream frosting with vanilla and almond flavoring (optional).
10 -
Frost the cookies once they are fully cooled.
# Notes:
01 -
These cookies are known for their cake-like softness and moist texture, thanks to the sour cream.
02 -
The addition of nutmeg and the use of sour cream give these cookies a unique and delicious flavor profile. The buttercream frosting adds an extra layer of sweetness and flavor.
03 -
The cookies should have a light golden color on the edges and remain light on top. Overbaking can result in a less desirable texture.
04 -
These cookies are perfect for holiday decorations and can be frosted and decorated in various ways. They also freeze well, making them convenient for advance preparation.