COOKIES:
1. Mix the butter, eggs, and sugar together for about 2 minutes. Add the sour cream and mix for another minute. Add the vanilla and mix.
2. Add the dry ingredients and mix just until incorporated.
3. Refrigerate for 1 hour.
4. So here is the trick! Spray the top of your counter with cooking spray. Then dust it with a bit of flour. Take 1/3 of the cold dough and pat it all over with flour. Not too heavily, the trick is to get just enough flour so the dough won't stick to the counter, but you don't want the dough to become too dried out, so take it easy on the flour.
5. Dust a rolling pin with flour and roll the dough out. It should be at least 1/4 thick. Sometimes I do mine just a bit thicker than that.
6. Cut dough into shapes with seasonal cookie cutters. If you slide the cookie cutter around in the flour a bit before you press it into the dough it should make a nice clean cut that will come out of the cutter really well.
7. Place the cut out cookie on a greased cookie sheet.
8. Once you have cut all the shapes you can fit on the spread out dough, take a spatula and scrape the dough off your counter. You don't want any leftover dough stuck down, this will make it super hard to roll the next batch out. Make sure the counter is dough free before you start rolling again.
9. Keep rolling the dough and cutting it into shapes until all your dough is used up.
10. Bake at 350 for 7 minutes. I really suggest under cooking these. Take them out when they are just starting to get golden around the edges of the cookie, then let them finish cooking while they rest on the hot cookie sheet.
BUTTERCREAM FROSTING:
1. Beat the butter until nice and smooth. Add the vanilla and mix.
2. Add the powdered sugar a little at a time, adding the milk bit by bit until you have the desired consistency. What in the world is the desired consistency, you might be thinking?...let me tell you. Dab your finger into the frosting, if it sticks just a bit you are good to go. If it won't stick at all you need more milk. If it is smearing its gooey self all over your finger, you need more powdered sugar.
3. Once your desired consistency is fabulous, let it mix for about 2-3 minutes. This makes the frosting super smooth and....like I said....it tastes like a piece of heaven!
4. After cookies have cooled, decorate as desired.
I’ve made these before and I LOVE them! Don’t have a lot of time this Christmas season, so I’m thinking of making them ahead of time (sans frosting) then freezing them to decorate later. Have you done it before? And does it work? 🙂
Anjie,
These freeze really well. Great idea to make them one day, freeze them and then frost them another day. Have fun!
~Jamie
I made this dough and it is SO STICKY I can barely touch it without it coating my hands in a thick layer of sticky dough!! Did I make the dough wrong? I flour the counter but then it just turns back to its original unbeatable stickiness in a few seconds. I managed to make a few cookies but only after adding almost 1/4 cup flour to 1 1/2 cup dough….is that how it’s supposed to be like? I don’t normally make cut out cookie dough, I’ve only dabbled in drop cookie dough….