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Best Rolled Sugar Cookies

The Best Rolled Sugar Cookies

Yields: 20-30 three inch diameter cookies

1 cup butter

1 cup sugar

2 eggs

1/2 teaspoon vanilla extract

3 1/2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

3/4 teaspoon ground nutmeg *

1/2 cup sour cream

Whisk together the flour, baking soda, salt, baking powder and nutmeg in a medium bowl, set aside.

Cream your butter in with an electric mixer until light and fluffy, about 2-4 minutes.  Add sugar and mix for another 2 minutes.  Add eggs and vanilla and mix to incorporate.  Add about 1/3 of the flour mixture and mix well, add 1/3 of the sour cream, mix well. Continue that two more times.  Your dough will be very soft.  Cover the bowl and place in the fridge for 2-3 hours.  If you leave it longer than that, you may have to let it sit at room temperature for a while before it is workable.

Pre-heat oven to 375 degrees.  Roll out your dough on a well floured surface with a well floured rolling pin to about 1/8-1/4 inch thick.  Cut with well floured cookie cutters place shapes on a cookie sheet with at least an inch spacing between each cookie and bake for 6-10 minutes just until the edges barely brown.  Allow to cool a few minutes before removing from the cookie sheet.

You will definitely want to frost these as they are not super sweet.

*I add the nutmeg when I am making these in the fall they add just a hint of a festive fall flavor.  It is very subtle, but so good.  I love it.  You can skip the nutmeg all together if you want.  Enjoy!