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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!

Ingredients:

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

 

Instructions:

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.