Soft Cut-Out Sugar Cookies

This post may contain affiliate links. Please read our disclosure policy.

***UPDATED January 2024: My family and I have been making these amazingly soft, cut-out Sugar Cookies for decades now. My mom remembers getting the recipe from a member of her church congregation to make for a big youth extravaganza, some 45 years ago!

Since that time they’ve had a regular appearance during Halloween…

…and Valentines Day.

They are super soft and have almost a cake like texture. Unlike other sugar cookie recipes, the dough has sour cream, enhancing both the flavor and texture of the cookie.

I like to roll them out pretty thick, at least 1/4 inch.

Then, the trick is to underbake them just a bit, so they stay nice and soft.

They are so good! Soft, sweet and delicious.

Hope you get a chance to try them!

Sugar Cookies

Total Time: 1 hour, 30 minutes

Yield: 48 cookies

Ingredients

COOKIES:

1 C butter

2 C sugar

2 eggs

1 C sour cream

1 t vanilla

1/2 t baking soda

4 t baking powder

1/2 t salt

4 1/2 C flour

dash nutmeg (just a sprinkle, folks

BUTTERCREAM FROSTING:

1 C butter, softened

3 1/2 - 4 C powdered sugar

1 t vanilla

2-3 T milk

Instructions

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.

https://jamiecooksitup.net/2024/01/sugar-cookies/

Recipe from www.jamiecooksitup.net

Recipe from my dear Mother