Sour Cream Sugar Christmas Cookies are so fun to make. You will want to use cookie cutters and decorate with your favorite frosting or sprinkles. I used my favorite buttercream frosting.
Sugar cookies usually scare me. Often I roll them too thin or the dough turns out too crumbly. This time they came out really well. My guess is it was the sour cream that did the trick. It makes them extra soft and yummy.
Making all these Christmas goodies has been so much fun. Even though, this year has been a little different ,I still wanted to bake and make treats . Some of my favorites have been Peanut Butter Blossom Cookies, Nestle Peppermint Truffle Cookies and Salty Sweet Crockpot Christmas Candy. Have you tried any or all of them? I hope so. I would love if you would stop back and tell me how they came out and if you changed anything.
Can These Cookies Be Made Ahead A Time ?
Yes they absolutely can be baked a head a time and kept in airtight containers . On counter up to a week or in the freezer for 3-4 months .
Is Buttercream Frosting the only Way to Decorate ?
No it is not. Many people use Royal Icing to decorate , cream cheese frosting is good, some like just sprinkles. Personally - I love thick Buttercream frosting .
How to Make Sour Cream Sugar Christmas Cookies :
Ingredients Needed :
- Flour
- Sugar
- Sour Cream
- Eggs
- Butter
- Baking Soda
- Vanilla
- Salt
Buttercream Frosting
- Powdered Sugar
- Soft Butter
- Milk
- Vanilla Extract
- Food Coloring
- Sprinkles of choice
Sour Cream Sugar Christmas Cookies
Equipment
- Electric Mixer
- OVEN
- Mixing Bowl, serving bowl , spatula
Ingredients
Sour Cream Sugar Cookies
- 2 ¾ cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup sour cream room temperature
- ½ cup butter softened
- 1 egg
- 1 cup sugar
- 1 tsp vanilla extract or pure vanilla
Buttercream Frosting
- ½ cup butter soft
- 2 cups powdered sugar
- 1 tsp vanilla
- 3-5 Tbsp. milk or cream
- food coloring
Instructions
- In a large mixing bowl whisk together dry ingredients (flour, baking soda, and salt ) set aside .
- In a separate bowl with an electric mixer cream together on low speed -sour cream and butter add sugar, eggs and vanilla and mix until well combined.
- Gradually add flour mixture into wet mixture, mixing until well combined. Dough will be sticky.
- Divide dough into 2 chunks , flatten and wrap in plastic wrap-chill for 1-2 hours (up to 3 days)
- Pre-heat Oven to 350°
- Line Baking sheets with parchment paper -
- Flour your work are and unwrap your dough -starting in center of dough roll out towards edge -repeat until all is even around ¼ inch . Dip cookie cutter in flour and begin cutting- collect left over scraps ball together and reroll.
- Bake cookies for 8-10 minutes until just starts brown on bottom -do not over cook if you want cookies to be soft
- Transfer cookies to cooling rack cool completely and frost or decorate
Buttercream Frosting
- In stand mixer or mixing bowl beat butter on high for 4-5 minutes
- Turn mixer to low and slowly add powdered sugar and mix until completely mixed
- Add milk and vanilla and turn mixer to medium for additional 5 minutes if too thick add additional milk
- Divide frosting into multiple bowls and color desired colors
- Decorate cookies with frosting , sprinkles
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