Christmas

Sour Cream-Nutmeg Sugar Cookies

Name: Sour Cream-Nutmeg Sugar Cookies
Yield: Makes about 5 dozen (depending on what size cookie cutters you use)
Ingredients: 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)

by: foxeslovelemons

December 9, 2013

3 Ratings

Makes about 5 dozen (depending on what size cookie cutters you use)

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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

What You'll Need

Ingredients

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)

Directions

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.

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6 Reviews

Taylor S. December 6, 2015

The flavor was great in these cookies and they came out very fluffy and soft. A bit difficult to roll out so I had to keep adding flour. I'm glad I tried these but I wouldn't make them again.

patricia January 19, 2015

Will you provide the recipe for the icing that you used on these that are pictured?

foxeslovelemons January 19, 2015

Hi Patricia - I used this tutorial from Bon Appetit. It should give you the recipe for royal icing, and also show you how to use luster dust. Hope it helps :) http://www.bonappetit.com/test-kitchen/how-to/slideshow/how-to-paint-sugar-cookies/?slide=1

luvcookbooks December 12, 2014

These are the cutest cookies ever ... where did you get the cookie cutter?

foxeslovelemons December 12, 2014

Hi Meg! I got them at Crate & Barrel last year. They were part of some "Woodland Creatures" cutter set :) They ARE cute, but soooo tiny. They go from baked to burnt in about 1/2 second. Haha.