Description
These cookies, which contain sour cream, are the softest sugar cookies ever! I find that if I roll them a little thick and do not overbake, they are best and stay moist. Use whatever cookie cutters that suit the occasion!
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup butter, softened
- 1 ½ cups white sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup sour cream
Instructions
- Sift together the flour
- baking powder
- baking soda
- salt and nutmeg; set aside.
- In a large bowl
- cream together the butter and sugar until smooth. Beat in the egg
- vanilla and sour cream until well blended. Stir in the sifted ingredients. Wrap dough in plastic wrap and chill
- 8 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface
- roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Servings: 48