Cut-Out Sour Cream Sugar Cookies

Yield 5 to 7 dozen cookies depending on size


  • 5 1/2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 cup sour cream
  • 2 large eggs
  • 2 tsp vanilla


  1. In a large bowl, combine flour, baking soda, & salt. Set aside.
  2. Cream butter & sugar until light & fluffy. Add sour cream, eggs & vanilla until combined. Scrape bowl.
  3. Gradually add flour mixture until incorporated. Divide dough in half onto two pieces of plastic wrap; flatten dough, wrap tightly & refrigerate until chilled, 1-2 hours. (Tip: Dough may be made to this point & refrigerated for up to 3 days or frozen for up to 1 month.)
  4. Preheat oven to 350*F. Line baking sheets with parchment paper; set aside.
  5. Generously flour work surface & rolling pin. Unwrap one of the chilled pieces of cookie dough, place on floured surface & sprinkle extra flour on top. Starting at the center, roll the dough out until about ¼" thick, sprinkling with additional flour if needed, to avoid sticking. Dip cookie cutter in flour & cut out dough shapes. Transfer cut-out cookies to baking sheets.
  6. Bake 8-10 minutes until just done; before they brown on the bottom. Do NOT over-bake if you want a soft cookie. Allow cookies to cool on a baking rack. (Tip: cooled, unfrosted cookies, may be stacked in a sealed container & stored at room temperature for up to 3 days, or frozen for up to 2 weeks.)

Recipe Notes

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