Sour Cream Cut-Outs

Sour Cream Cut-Outs
  • PREP TIME
    25 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    35 mins
  • SERVING
    24 People
  • VIEWS
    111

These delightful cookies, enriched with sour cream and tender cake flour, maintain an exceptionally soft texture. Perfect for festive occasions or anytime you crave a sweet treat!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    40 mg
  • Fiber
    1 g
  • Protein
    4 g
  • Saturated Fat
    6 g
  • Sodium
    187 mg
  • Sugar
    9 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 375°F (190°C). (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy. (3-5 minutes)

Image Step 03
03 Step

Recipe View 2 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream and vanilla extract until well combined. (2 minutes)

Image Step 04
04 Step

Recipe View 5 mins In a separate small bowl, whisk together the baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft, slightly sticky dough forms. If the dough is too sticky to roll, add additional cake flour, 1 tablespoon at a time, until it reaches a manageable consistency. (5 minutes)

Image Step 05
05 Step

Recipe View 10 mins Lightly flour a clean work surface. Roll out the dough to about 1/4-inch thickness. Use your favorite cookie cutters to cut out desired shapes. (10 minutes)

Image Step 06
06 Step

Recipe View 5 mins Place the cut-out cookies 2 inches apart on ungreased baking sheets. (5 minutes)

Image Step 07
07 Step

Recipe View 9 mins Bake for 8-10 minutes, or until the edges are just set and the centers appear dry. The cookies will remain pale in color, so be careful not to overbake. (8-10 minutes)

Image Step 08
08 Step

Recipe View Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

For best results, use room temperature butter and eggs for a smoother batter.
Do not overmix the dough, as this can result in tough cookies.
If you don't have cake flour, you can make your own by using all-purpose flour: For each cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch.
Store baked cookies in an airtight container at room temperature for up to 3 days.

Matilde Hammes

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 3.8/ 5 ( 37 Ratings)
Total Reviews: (4)
  • Jerrell Mann

    This recipe is a keeper! Thank you for sharing!

  • Sedrick Sporermcglynn

    I added a little lemon zest to the dough and it gave them a wonderful flavor.

  • Joel Kris

    These cookies are so easy to make and they taste amazing! My kids loved decorating them.

  • Icie Littel

    The sour cream really makes these cookies so soft. I'll definitely be making these again!

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