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Sour Cream Sugar Cookies

2 sticks unsalted butter, softened

1 c. sugar

1 egg

1 t. vanilla

1 t. almond extract

1/2 c. sour cream

1 t. baking soda

pinch of salt

3 1/2 c. flour


1.  In a stand mixer combine the butter and sugar until creamy.

2.  Add in the egg, sour cream and extracts.

3.  Sift in baking soda, salt and flour.  Combine until soft dough forms.

4.  Wrap dough in plastic wrap and set in the fridge for at least 1 hour or up to 2 days.

5.  To bake the cookies roll the dough out on a floured surface.  Using cookie cutters, cut out dough to a 1/2 in. thickness.  Lay cut out shapes on a greased cookie sheet.

6.  Bake for 8-10 minutes at 350 degrees, or just until set and edges are very lightly brown.

7.  Allow cookies to cool before decorating.  Store in an airtight container.  Cookies will stay fresh for up to 3 days.  Cookies can be frozen for up to 2 months.