Sour Cream Sugar Cookies
The quintessential holiday treat, sugar cookies are often more style than substance — but these sour cream sweets are both! Not only does it taste delicious but the dough comes together in just minutes with ingredients you probably already have on hand.
As you work with the dough, keep in mind that it’s soft, so it rolls easiest if it’s been chilled overnight
Stir flour, baking powder, and salt together in a bowl. Lightly beat eggs in a small bowl, then whisk in sour cream and vanilla until smooth; set aside.
Cream butter, both sugars, and zest in a large bowl with an electric mixer until smooth. Add egg mixture, beat until blended, then mix in half the flour mixture until incorporated.
Blend in remaining dry ingredients just until mixed. Divide dough into thirds, wrap each piece in plastic, press into a disk, and chill at least 3 hours before rolling out. (May be made up to 2 days ahead or frozen up to 1 month.)
Preheat oven to 350°. Line baking or cookie sheets with parchment paper. Roll out 1 portion of dough on a well-floured surface to 1/4-inch thick, cut out shapes with cookie cutters, and transfer to prepared baking sheets, spacing 1 inch apart. (Reroll scraps 1 time only.)
Bake cookies until edges are light golden, 10–12 minutes, then cool cookies briefly on the pans. Transfer cookies to a rack to cool completely before decorating. (Undecorated cookies may be frozen up to 1 month.)
Blend flour mixture into butter in two additions, taking care not to overmix. Chill dough before rolling out.
Cut shapes from rolled dough, then transfer to baking sheets. Work quickly so dough doesn't soften too much.
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 10%
Cholesterol 13mg 4%
Sodium 46mg 1%
Carbs 7g 2%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.