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Soft Sour Cream Sugar Cookies
EVERYONE has a sugar cookie recipe they love. But this recipe has two things going for it: a special mixing technique AND sour cream! Combined, they elevate the humble sugar cookie to an art form. These will be great to make and decorate with the kids for Christmas!
1 cup (2 sticks) butter, softened
2 cups granulated sugar
2 large eggs
2 tsp vanilla extract
5 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp ground nutmeg (optional)
1/2 tsp salt
1 cup sour cream
1 1/2 tsp baking soda
In a large bowl, cream together the butter and sugar for approximately one minute. Add the eggs and vanilla and mix until well-combined.
Add the flour, baking powder, nutmeg, and salt. Mix until combined. You will have a crumbly, sandy dough.
In a separate bowl, stir together the sour cream and baking soda. The sour cream may foam a bit—that’s expected. Add the sour cream mixture to the cookie dough and mix until just combined.
Wrap the dough in plastic wrap and refrigerate for 1 – 2 hours.
Preheat the oven to 375*F.
On a lightly floured surface, roll the dough 1/4-inch thick and cut into desired shapes. Place the cutout cookies on a parchment lined baking sheet a couple inches apart. Bake for 9-11 minutes, depending on the size and thickness of the cookies. Don’t overbake. They’ll be puffed up a bit and should be very lightly browned.
Let the cookies rest a minute or so on the baking sheet before removing to a wire rack to cool completely.