Best Paiges Sour Cream Cut Out Cookies Recipe Foodcom Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUR CREAM CUT-OUT COOKIES



Sour Cream Cut-Out Cookies image

Easy cut-out cookies that are wonderful anytime of year. I received this recipe when I was in grade school so it is a good recipe to have kids help with.

Provided by RB5899

Categories     Desserts     Cookies     Cut-Out Cookie Recipes

Yield 18

Number Of Ingredients 7

1 cup butter
1 cup white sugar
½ cup sour cream
1 egg
3 ½ cups all-purpose flour
1 teaspoon baking soda
1 pinch salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter and sugar. Stir in the egg and sour cream. Then stir in the baking soda and salt. Gradually add the flour until dough becomes too difficult to stir. Turn the dough out onto a floured surface and knead in flour until dough is no longer sticky.
  • Roll the dough out to 1/4 to 1/2 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart on unprepared cookie sheets.
  • Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned at the edges. Remove from the baking sheets to cool on wire racks.

Nutrition Facts : Calories 239.5 calories, Carbohydrate 30 g, Cholesterol 40.3 mg, Fat 12.1 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 7.4 g, Sodium 150.3 mg, Sugar 11.2 g

SOUR CREAM CUT OUT COOKIES



Sour Cream Cut out Cookies image

This is such a simple cookie to make. The cookies are soft like a sugar cookie but without the wait. One of my favorites. Easy to double

Provided by Vseward Chef-V

Categories     Dessert

Time 20m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 7

1 cup butter
1 cup sugar
1 egg
1/2 cup sour cream
3 1/2 cups flour
1 teaspoon baking soda
1 pinch salt

Steps:

  • In a medium bowl, cream together the butter and sugar. Stir in the egg and.
  • sour cream. Stir in the baking soda and salt.
  • Gradually add the flour until.
  • the dough becomes difficult to stir. Turn the dough out onto a floured.
  • surface and knead until dough is no longer sticky.
  • Roll the dough one-fourth.
  • to one-half thickness. Cut into desired shapes. Place cookies 1 and a half.
  • inches apart on ungreased cookie sheet. Bake 8-10 minutes at 350 F degrees.
  • Cookies should be lightly browned at the edges. Remove from cookie sheets to.
  • wire racks.

Nutrition Facts : Calories 178.7, Fat 9, SaturatedFat 5.5, Cholesterol 30.6, Sodium 133.7, Carbohydrate 22.4, Fiber 0.5, Sugar 8.6, Protein 2.3

SOUR-CREAM SUGAR COOKIE CUT-OUTS



Sour-Cream Sugar Cookie Cut-Outs image

I always thought that "cut-out" cookies were difficult so I never even attempted them. But, when I found this recipe and saw the beautiful cookies that resulted from it, I bit my lip and decided to give it a go. Of all the cookies I made that year, 1996, these were every person's favourite cookie! Who knew?! Since then, I've made these throughout the years and also, throughout the year, using different cutters for the various occasions in life. Use either a glaze, Royal Icing, or shake coloured sugars on top to decorate your cookies. I prefer to use lemon oil in these but at other times I will add 1 teaspoon of vanilla, almond or rosewater to change the flavour. Also, there are times that I will add 1 teaspoon of cinnamon, cardamom or ground lavender to these cookies. They adapt very easily to your own preferences.

Provided by The_Swedish_Chef

Categories     Dessert

Time 3h5m

Yield 50-75 cookies

Number Of Ingredients 8

1/2 cup butter (no substitutes)
1/3 cup Crisco
2 3/4 cups all-purpose flour
3/4 cup sugar
1 egg, beaten
1/3 cup sour cream (full fat only)
1 1/2 teaspoons baking powder
1 1/2 teaspoons boyajian lemon oil (or finely grated lemon peel)

Steps:

  • NOTE: Ingredients and Directions for Glazing Icing is at bottom of Directions.
  • Beat butter and shortening about 30 seconds or until softened.
  • Add sugar, egg, sour cream, baking powder, lemon oil and half of the flour.
  • Beat until thoroughly combined, scraping side of bowl. Beat or stir in the remaining flour.
  • Divide dough in half. Cover and chill for 2 to 3 hours or until easy to handle.
  • Roll dough on lightly floured surface to 1/8 inch thick. Cut with desired cookie cutter, dipped in flour to prevent sticking. Place on parchment-lined baking sheet.
  • Bake at 375 degrees for 5 to 6 minutes or until edges are firm and very lightly browned. Slide parchment paper with cookies attached onto counter top to cool for 5 minutes. Remove to wire rack to cool completely.
  • GLAZING ICING:.
  • If you choose to decorate your cut-outs with coloured icing, blend 1 cup sugar and 1/2 cup water in small saucepan. Boil until 1st indication of threads appear (230 degrees). Remove from heat; stir in 1/4 cup powdered sugar. If icing becomes sugary while using, reheat slightly with several drops of water.

Nutrition Facts : Calories 69.4, Fat 3.7, SaturatedFat 1.8, Cholesterol 9.4, Sodium 29.9, Carbohydrate 8.3, Fiber 0.2, Sugar 3.1, Protein 0.9

SOUR CREAM CUT OUT COOKIES



Sour Cream cut out cookies image

This recipe is almost 100 years old. My Mother's Great Granny's recipe. The cookies are soft and very tasty. I always make up a few batches for the holidays, and when I present them, I always get, "I love these cookies!"

Provided by Connie Deitz

Categories     Cookies

Time 50m

Number Of Ingredients 8

1 c butter, softened
2 c sugar
1 c sour cream
2 eggs
1 tsp baking soda
1 tsp vanilla extract
1/2 tsp salt
5 c all purpose flour

Steps:

  • 1. Heat oven to 375 degrees.
  • 2. Cream together butter and sugar. Add sour cream, baking soda, eggs, vanilla and salt. Gradually add flour until it can be rolled and cut. Add a little more flour of needed.
  • 3. Roll out on a lightly floured board and cut with cookie cutters of your choice. Place on an ungreased cookie sheet and bake for 8-10 mins or until edges are slightly browned. A butter cream frosting tastes great on these. You can also decorated with a royal icing too..Heck just about any kind of frosting tastes good on these cookies. Enjoy

GREAT AUNT AUDRITA'S SOUR CREAM COOKIES (SUGAR COOKIE CUT-OUTS)



Great Aunt Audrita's Sour Cream Cookies (Sugar Cookie Cut-Outs) image

This is another treasured family recipe. These cookies are moist and light with a hint of nutmeg. Please note in the ingredients the amount of flour may be a bit off. You may need to use less or more than indicated. I haven't made these in a very long time, and my family doesn't always include measurements in recipes. Aunt Audrita noted on the recipe card "enough flour as needed to roll out properly". If anyone figures out (before I do) exactly how much that is, please write me a note!

Provided by MarthaStewartWanabe

Categories     Dessert

Time 1h25m

Yield 24-36 cookies

Number Of Ingredients 10

2 cups sugar
1/2 cup shortening
1 cup sour cream
2 eggs
2 teaspoons baking soda
1/2 teaspoon nutmeg, ground
1 teaspoon vanilla
1 teaspoon salt
1 pinch cream of tartar
2 -3 cups flour (Amount may vary. Please see recipe description for explanation.)

Steps:

  • Preheat oven to 350°F.
  • In a large mixing bowl, cream together sugar, shortening, sour cream and eggs.
  • Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet.
  • Chill mixture 1-24 hours.
  • Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies.
  • On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick.
  • Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart.
  • Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
  • Cool on a wire rack.
  • Decorate with icing of your choice (optional) and store in an air-tight container.

Nutrition Facts : Calories 167.5, Fat 6.8, SaturatedFat 2.5, Cholesterol 21.8, Sodium 212.9, Carbohydrate 25.1, Fiber 0.3, Sugar 16.8, Protein 1.9

SOUR CREAM CUTOUT COOKIES



Sour Cream Cutout Cookies image

This is a great recipe for cut-out cookies as no chilling time is required. You may find you need to add more flour to work with dough. Store in a tightly covered container. Makes a nice cake-like cookie.

Provided by podapo

Categories     Dessert

Time 39m

Yield 36 cookies

Number Of Ingredients 9

1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
2 2/3 cups flour (may need more)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sour cream

Steps:

  • Pre-heat oven to 400.
  • Cream together sugar& shortening.
  • Add egg and vanilla.
  • Mix.
  • Combine dry ingredients together.
  • Add to sugar mixture alternately with sour cream.
  • Divide dough.
  • Roll out to 1/4" thick, cut into desired shapes.
  • Bake 8-10 minutes.
  • Cool completely on wire rack.
  • Decorate with desired frosting.

Nutrition Facts : Calories 89.7, Fat 3.8, SaturatedFat 1.2, Cholesterol 7.3, Sodium 71.1, Carbohydrate 12.8, Fiber 0.2, Sugar 5.6, Protein 1.2

DANIELLE'S CREAM CHEESE CUT-OUT COOKIES



Danielle's Cream Cheese Cut-Out Cookies image

We're not found of overly sweet desserts in my home. At holiday time I love to relax and carefully decorate a platter of sugar cookies. I've found that this tangy non-too-sweet cookie recipe fits the bill perfectly! My mother found this recipe in the Syracuse Herald-American many years ago. We both have been making this recipe every Christmas since then. I also love to make them for summertime holidays using summertime cookie cutters. Prep time includes short end of chill time. You can substitute a little fresh squeezed lemon juice for the water in the icing recipe if you wish, too. You can also skip chilling in the fridge and put the dough right into a cookie press. ADDED 12/13/08 - We use the royal icing recipe so that these cookies can be stacked after they are decorated. Royal icing is a hard, crisp icing that gives these cookies a nice snap when you bite into them.

Provided by Ciocia DD

Categories     Dessert

Time 2h25m

Yield 30-36 cookies, 30-36 serving(s)

Number Of Ingredients 10

1 cup salted butter, room temperature
8 ounces cream cheese, room temperature
1 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract (Good quality pure extract is worth it!)
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon meringue powder
1 1/4 cups powdered sugar
3 tablespoons water, lukewarm

Steps:

  • Cream together the butter, cream cheese, and sugar.
  • Add the egg and vanilla, mix well.
  • Switch beater hooks for dough hooks on your mixer.
  • Stir baking power into flour then add to butter mixture. Beat well until flour is incorporate. Scraping down sides of bowl as necessary. Take care not to over-mix.
  • Divide dough into at least 4 balls and wrap with plastic wrap. Chill in fridge for at least 2 hours. Can also be frozen. Allow to come to fridge temperature before rolling.
  • I like to make these on the thick side so the tang of the cream cheese can really be tasted. I roll mine just over 1/4" thick. Cut out as many cookies as possible from the first "sheet" of dough. Gather the scraps and put them back into the plastic wrap. Reserve all scraps for rolling later after they chill again. Put your cookies on a cookie sheet. I have never had a problem using an ungreased sheet. Cookies will not spread so they can be placed very close together.
  • OPTIONAL STEP: Put the cookie sheet with your raw cookies into the fridge for about 3 minutes. This keeps the edges very crisp and square. They will not soften and round in the oven.
  • Heat your oven to 350 degrees. Bake first batch and set timer for 8 minutes. Check at this point and see if they still look shiny. If so, add 1 more minute. Should not take longer than 10 minutes.
  • Let cookies cool and prepare icing. Mix icing ingredients in a small bowl with a spoon. Scrape the sides to incorporate all the sugar.
  • Spread icing on cookies with an icing spatula or dip the tines of a serving fork into the icing and drizzle over the cookies. Color and add crunch with decorating sugars.

Nutrition Facts : Calories 182.1, Fat 9.1, SaturatedFat 5.6, Cholesterol 31.6, Sodium 80.8, Carbohydrate 23.1, Fiber 0.4, Sugar 11.7, Protein 2.4

SOUR CREAM CUT-OUT COOKIES WITH CREAM CHEESE ICING



Sour Cream Cut-Out Cookies With Cream Cheese Icing image

There are several sour cream cookies posted on Zaar, but none like my recipe. A friend gave this to me years ago. The cookies are tender and delicious. Especially with cream cheese icing.

Provided by Marianne5

Categories     Dessert

Time 25m

Yield 22-36 cookies, 22-36 serving(s)

Number Of Ingredients 14

1 cup butter (no substitutions)
1 1/2 cups sugar
2 egg yolks
1 teaspoon vanilla
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup sour cream (at room temperature)
5 cups flour
1/2 cup butter (no substitutions)
8 ounces cream cheese (at room temperature)
1 teaspoon vanilla
1 lb powdered sugar
milk, to thin if needed

Steps:

  • For Cookies:.
  • Mix butter, sugar, egg yolks, vanilla, and sour cream together. Add dry ingredients to mixture. Wrap in wax paper and refrigerate overnight. Roll out on a lightly floured surface or pastry cloth. Cut into 1/8th to 1/4th inch thickness using your favorite cookie cutters. Bake at 350°F for approximately 10 minutes or until the bottom is lightly browned. May need more time if on the thicker side. Cool on wire rack. Store in airtight container in the refrigerator until ready to apply icing.
  • For icing:.
  • Cream butter, cream cheese, and vanilla together. Gradually add powder sugar until blended. Thin with milk to desired consistency. If adding coloring paste, you may not need milk to thin.
  • After icing cookies, lay flat in the fridge until set. Then store in a airtight container with a small square of wax paper between cookies. Store in fridge until ready to serve.

Nutrition Facts : Calories 408.5, Fat 18.8, SaturatedFat 11.3, Cholesterol 65.2, Sodium 254, Carbohydrate 56.8, Fiber 0.8, Sugar 34.6, Protein 4.1

Related Topics