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Author Notes: These cookies are just insanely good. There's no other way to describe them. My mom got the recipe from my grandma, who got it from a co-worker. She remembers that everybody loved them each time she made them. This is our family's go-to Christmas cookie recipe, but they work any time you need a classic sugar cookie. They're pillowy soft with a kick of nutmeg. The best part? They STAY soft for almost two weeks! These cookies are the reason why I wouldn't eat ANY other sugar cookies when I was a kid. —foxeslovelemons
Makes about 5 dozen (depending on what size cookie cutters you use)
- 1-1/2 cups sugar
- 1 cup unsalted butter (room temperature)
- 1 cup sour cream
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon ground nutmeg
- 3-1/2 cups flour (plus more if needed)
- Beat sugar, butter, sour cream, egg and baking soda at medium speed until well combined. Mix in vanilla and nutmeg.
- Gradually beat in flour. You want the dough to be not too dry, but not too sticky. If it's too sticky, gradually add a bit more flour. Cover and chill at least 1 hour, or overnight for best results.
- Preheat oven to 375 degrees. In batches, roll chunks of dough to about 1/8-inch thickness (use floured surface and floured rolling pin). Cut it using your favorite cookie cutters. Bake cookies 8 minutes or until they just begin to brown around the edges (start checking them at 6 minutes). They will be very soft when they come out of the oven. Carefully transfer to wax paper and let cool completely. Enjoy cookies as-is or frost with your favorite frosting.
- This recipe was entered in the contest for Your Best Family Recipe, Part 2
- This recipe was entered in the contest for Your Best Family Recipe
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